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Chipotle-Lime Chicken Thighs

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. — Nancy Brown, Dahinda, Illinois
  • Total Time
    Prep: 15 min. + chilling Grill: 20 min.
  • Makes
    4 servings

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

  • 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.
  • 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.
  • 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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