Grilled Chilpotles Chili Chicken

Chilpotles peppers have a smoky and spicy flavor to them, and come canned in adobo sauce. I used the peppers and adobo sauce as the basis for a chicken marinade. I also added chilpotles pepper sauce to marinade to reinforce the flavor. The chicken was smoked with mesquite wood and then grilled.

Enjoy!

Ingredients

4-5 lbs. Chicken Thigh or Breast pieces

2 Chilpotles Peppers, shredded

1 Tbs. Chilpotles Pepper Adobo Sauce

2 Tbs. Chilpotles Sauce

½ cup Soy Sauce

½ cup Rum

Preparation Instructions

1. Prepare the chicken thigh or breast pieces by removing any excess fat.
2. Marinate the chicken for 1 hour (or overnight) using the shredded chilpotles peppers, chilpotles pepper adobo sauce, chilpotles sauce, soy sauce, and rum.
3. If marinating the chicken overnight, take it out of the refrigerator at least one hour before cooking.

Cooking Instructions

1. Prepare the charcoal or gas grill for indirect cooking following the manufacturer’s instructions. Light the charcoal or preheat the gas grill accordingly. If desired, soak any mesquite smoking wood in water for at least one hour. I use dry and do not soak the wood.
2. Arrange the lighted coals in one half of the grill if using a charcoal grill. For a gas grill, follow the manufacturer’s instructions as to which burners to leave on for indirect cooking. I lubricate the grill grate using tongs and a folded paper towel sprinkled with oil. Add the mesquite smoking wood to the grill.
3. Place the chicken, skin side up, on the cold side of the grill, and cook for 15 minutes covered.
4. Uncover the grill and brown the chicken, skin side down, for 2-4 minutes on the hot side of the grill covered.
5. Uncover the grill and flip the chicken, skin side up, and cook for another 2 minutes covered.
6. Remove the chicken from the grill and allow them to rest for 10 minutes before serving.