SMOKEY CHIPOTLE CHICKEN

Smokey Chipotle Chicken image

Provided by Food Network

Time 3h15m

Yield 8 servings

Number Of Ingredients 8

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One 7-ounce can chipotles in adobo
1 white onion, chopped
1/2 small jalapeno, seeded and chopped, or more to taste
1/2 cup chopped fresh cilantro, plus more whole leaves, for garnish
Juice of 4 limes plus 1 lime, cut into wedges, for serving
Kosher salt
2 to 3 cups mayonnaise
2 chickens, cut into pieces or 8 chicken thighs, bone-in and skin-on

Steps:

In a blender, combine the chipotles in adobo sauce, white onion, jalapeno, cilantro and lime juice. Add a pinch of salt and pulse until combined. Remove to a large non-reactive bowl. Fold in 2 cups of mayonnaise. Taste and adjust seasonings. If it is too hot, add more mayonnaise. Reserve about 1/2 cup marinade for serving.
Add the chicken pieces to the remaining marinade, cover and marinate in the refrigerator for at least 2 hours and up to overnight, turning occasionally.
Preheat half of a grill to medium-high heat.
Remove the chicken from the refrigerator and place the chicken, bone-side down, in the center of the cooking grate. You do not need to turn the chicken pieces as they cook. Grill, with the grill cover down, until the breast meat near the bone registers 165 degrees F and the thigh meat registers 180 degrees F, about 45 minutes. If you don't have a meat thermometer, cook until no longer pink and the juices run clear.
Remove the chicken from the grill using tongs and a spatula to preserve the crust on top. Let sit 5 to 10 minutes before garnishing with whole cilantro leaves and serving with the reserved marinade and lime wedges alongside.