GRILLED CHIPOTLE CHICKEN (Adapted from Hoboken Digested)
This recipe says it serves 2-4, so I’ll double it to feed my group.
6 chicken drumsticks
1 (7 ounce) can chipotle peppers in adobo
2 tablespoons honey
1 teaspoon vinegar
1 garlic clove
juice of 1 lime
1/4 teaspoon kosher salt, plus more for seasoning chicken
Rinse and pat dry the chicken.
Combine chipotle peppers, honey, vinegar, garlic, lime and 1/4 teaspoon salt in a food processor. Process until it becomes a paste.
Place chicken in a glass dish, lightly season with salt.
Transfer 1/4 cup of the marinade to a bowl and set aside. Spread remaining marinade over chicken and turn to coat completely.
Cover and refrigerate for at least 2 hours.
When ready to cook. Heat grill over medium heat. Grill chicken until browned on all sides, turning once and brushing with reserved marinade. Cooking time is about 25 – 30 minutes depending on the size of the chicken legs. Chicken is done when it is punctured and juices run clear.
Transfer to a serving platter and serve hot.
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