1 large or 2 small jarred roasted red peppers, drained
1 tbsp coarsely chopped fresh cilantro
Instructions
Position a rack about 6 inches from the broiler and heat the broiler on high.
In a small bowl, combine 1 teaspoon of the cumin, the sugar, ¼ teaspoon of the chipotle, the cinnamon, and 1 teaspoon salt.
In a medium bowl, toss the chicken with 1 tablespoon oil, and then toss with the spice mixture.
Arrange the chicken on a rack set over a rimmed baking sheet lined with foil and broil until the chicken browns lightly on top, about 5 minutes. Flip the chicken and continue to broil until browned and cooked through, about 5 minutes more.
Meanwhile, coarsely chop the garlic and sprinkle it with ¼ teaspoon salt. Using the flat side of a chef’s knife, smear and mash the garlic and salt together to form a coarse paste. Transfer the garlic paste to a food processor and add the roasted red pepper, the remaining 2 tablespoons oil, the remaining ½ teaspoon each of cumin and chipotle, and ½ teaspoon salt. Purée into a smooth sauce.
Garnish the chicken with the cilantro and serve with the sauce.