Chipotle-Lime Chicken Thighs |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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After plates are scraped clean, this stellar meal keeps on giving. Use the chicken bones to make your own stock, and freeze the remaining chipotle peppers and sauce for a smoky Sunday chili. Ingredients:
2 garlic cloves, peeled |
3/4 teaspoon salt |
1 tablespoon lime juice |
1 tablespoon minced chipotle pepper in adobo sauce |
2 teaspoons adobo sauce |
1 teaspoon chili powder |
4 bone-in chicken thighs (about 1-1/2 pounds) |
Directions:
1. Place garlic on a cutting board; sprinkle with salt. Using the flat side of a knife, mash garlic. Continue to mash until it reaches a paste consistency; transfer to a small bowl.
2. Stir in the lime juice, pepper, adobo sauce and chili powder. Gently loosen skin from chicken thighs; rub garlic mixture under skin. Cover and refrigerate overnight.
3. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium-low heat for 20-25 minutes or until a thermometer reads 180°, turning once. Remove and discard skin before serving. Yield: 4 servings.
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