Remove the stems from the 6 ancho chiles then open up the chiles and remove the seeds. Rinse the chiles to remove any dust or dirt.

Bring a small saucepan of water to a boil.

Heat a comal or dry skillet over medium heat. Lay the chiles on the comal (you may need to do this in batches depending on the size of your pan), pressing them flat so they get evenly toasted. Toast, flipping occasionally until the chiles are fragrant and have darkened in color but are not blackened or burnt, about 2-4 minutes.

Place toasted chiles in the boiling water, remove the water from the heat and push the chiles down into the water to submerge. Let soak until soft, about 30 minutes.

Meanwhile, place the 1/2 pound of tomatoes, 3 cloves garlic, 1/2 white onion, 2 tablespoons cider vinegar, 2 tablespoons brown sugar, 3 whole cloves, 1 tablespoon salt, 1 teaspoon ground cumin, and 1/2 teaspoon dried thyme in a blender.

Once chiles are soft, remove them with kitchen tongs to the blender and blend on high until smooth.

Pour the marinade over the chicken and make sure each piece is well coated. Cover and marinate in the refrigerator for at least 6 hours and up to 3 days.

Prepare your grill for indirect cooking, creating a zone of direct high heat and a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling.

Remove the chicken from the adobo and let any excess drip back into the dish. Place on the indirect side of the grill (skin side up, if using skin-on chicken), as close to the fire as possible without being over the direct heat. Cook the chicken, rotating the pieces 180 degrees every 15 minutes, until an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 150 degrees F. Depending on the size of your chicken and the temperature of your grill, this could take as little as 15 minutes or up to 40 minutes.

Move the chicken over direct heat. If using skin-on pieces, flip the chicken so the skin-side is down. Cook until nice grill marks form but not too dark. If it is staring to get too charred, flip and continue cooking until an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 160 degrees F. Remove from the grill and set aside to rest for 5-10 minutes. Carryover heat will cause the internal temperature to continue to rise as it rests. The chicken will be ready to serve once an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 165 degrees F.

Serve and enjoy!