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Chipotle-Lime Chicken Thighs

Total Time

Prep: 15 min. + chilling Grill: 20 min.

Makes

4 servings

You can put leftovers from this recipe to good use—use the chicken bones to make your own stock, or freeze remaining chipotle peppers and sauce for a smoky Sunday chili. —Nancy Brown, Dahinda, Illinois
Chipotle-Lime Chicken Thighs Recipe photo by Taste of Home

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. On a lightly oiled grill rack, grill chicken, covered, over medium-low heat for 20-25 minutes or until a thermometer reads 170°-175°, turning once. Remove and discard skin before serving.

Nutrition Facts

1 chicken thigh: 209 calories, 11g fat (3g saturated fat), 87mg cholesterol, 596mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 25g protein. Diabetic Exchanges: 3 lean meat.

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