These grilled chicken thighs are inspired by chilate de pollo, a Mexican stew that relies on dried chiles for subtle smoky flavor and heat. I use two kinds—earthy guajillo and fiery dried pequin—in a tomato-based salsa with a biting, lingering heat. This salsa does double duty, working as both a marinade and a glaze. There’s no need to soak the guajillos before simmering, though be sure to remove the seeds beforehand.