Grilled Marinated Chipotle Chicken
Serves 4 This smoky, hot rub breaks the doldrums of a typical backyard grilled chicken.
1 cup Vidalia onion, coarsely chopped
2 garlic cloves
½ cup chipotle chilies, canned, in adobe sauce
2 Tbsp. cumin
3 tsp. chili powder
½ tsp. salt
4 Tbsp. olive oil
1 3 ½- 4 pound chicken, cut into eight pieces
- Place garlic cloves, adobe and olive oil in a food processor; puree until a smooth paste forms.
- Add cumin, chili powder and onion, process until onion is finely chopped.
- Reserve ¼ cup of mixture. Add remaining mixture to the chicken in a glass bowl. Cover and refrigerate overnight.
- Grill chicken for about 25-30 minutes.
- Brush with the reserved marinade for the last five minutes of grilling.
- Transfer to platter and serve.
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