Chiapas Chicken in Orange and Ancho Glaze

Wash the split chicken inside and out and pat dry.

Mix the sugar, chili powder, salt and pepper together and rub the chicken with it, covering all surfaces. Place on a plate, cover and let sit while you prepare the glaze. You may do this several hours in advance or even the night before if you wish.

For Orange and Ancho Glaze: Open the Ancho chilies and brush out the seeds. Put in a bowl and cover with boiling water. Let sit for about 30 minutes.

When the Anchos are ready, cut them up and put into the blender or food processor with the remaining ingredients and process until a paste is formed. Run through a sieve to remove any stubborn bits.

Put into a small saucepan and, stirring constantly, simmer until it becomes somewhat transparent. Remove from heat and cool.

When ready to bake, broil or grill the chicken, paint all sides with the orange/ancho sauce and proceed to cook. If baking, place on a wire rack over a baking pan and put into a 350 degrees F oven. If broiling, also place on wire rack over a baking pan or on the broiler pan of your stove.

If grilling, grill over moderate heat. Cook until desired degree of doneness is obtained. Paint with the sauce several times during the cooking.

Garnish with slices of fresh orange and sprigs of fresh cilantro.