Best Grilled Chipotle Lime Chicken Breasts Or Thighs Recipes

SLOW-GRILLED CHIPOTLE CHICKEN

Slow-Grilled Chipotle Chicken image

Smoky and spicy, this chicken makes a great filling for tacos. Pile each one with charred scallions, prepared salsa and your favorite toppings.

Provided by Food Network Kitchen

Categories main-dish

Time 3h5m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoons vegetable oil, plus more for drizzling
2 tablespoons chipotle in adobo (1 tablespoon finely chopped chipotle peppers and 1 tablespoon sauce)
2 tablespoons chipotle in adobo (1 tablespoon finely chopped chipotle peppers and 1 tablespoon sauce)
2 teaspoons smoked paprika
1 teaspoon honey
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon ground cumin
2 cloves garlic, finely grated
Zest of 1 lime and juice of 1/2, plus wedges for serving
Zest of 1 lime and juice of 1/2, plus wedges for serving
Kosher salt and freshly ground black pepper
1 whole chicken (3 1/2 to 4 pounds)
2 bunches scallions, root ends trimmed
16 small corn tortillas
Prepared salsa, for serving

Steps:

Mix together the vegetable oil, chipotle and sauce, smoked paprika, honey, oregano, cumin, garlic, lime zest and juice, 2 teaspoons salt and 1/4 teaspoon pepper in a small bowl. Rub some under the skin of the chicken breasts and thighs, and then all over the outside of the chicken. Let sit at room temperature for 30 minutes.
Prepare a grill for low indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to low. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
Place the chicken breast-side up on the indirect side. Cover and cook, rotating the chicken periodically, until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 1 hour and 30 minutes to 1 hour and 40 minutes. (If using charcoal, you might have to add more charcoal during cooking.) Let the chicken rest 20 minutes before carving.
Meanwhile, increase the grill to medium-high heat. Drizzle some oil on the scallions and sprinkle with salt and pepper. Grill until softened and darkly charred in spots on all sides, just a few minutes. At the same time, warm up the tortillas on the grill, about 1 minute per side; stack grilled tortillas and wrap in foil to keep warm.
Serve chicken with warm tortillas, charred scallions, lime wedges and salsa.

CHIPOTLE-LIME GRILLED CHICKEN

Chipotle-Lime Grilled Chicken image

Provided by Alexis Touchet

Categories Chicken Marinate Quick & Easy Lime Hot Pepper Summer Grill/Barbecue Gourmet

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1/4 cup fresh lime juice
1/4 cup olive oil
2 1/2 tablespoons chipotle Tabasco
3/4 teaspoon salt
6 large skinless boneless chicken thighs (2 1/2 lb total)
2 teaspoons mild honey

Steps:

Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
While coals are lighting, stir together lime juice, oil, Tabasco, and salt in a liquid-measuring cup. Put chicken in a large sealable bag and add 1/3 cup marinade (reserve remainder in cup). Seal bag, forcing out excess air, and marinate chicken at room temperature, about 15 minutes. Stir honey into remaining marinade until dissolved to make sauce.
Grill chicken (discarding marinade in bag) on lightly oiled grill rack, covered only if using a gas grill, turning chicken over occasionally and moving it to avoid flare-ups if necessary, until just cooked through, 8 to 10 minutes total.
Brush both sides of chicken with some of reserved sauce, then continue to grill, turning over once, until lightly browned, about 1 minute more. Serve chicken drizzled with remaining sauce.