CHIPOTLE-LIME CHICKEN THIGHS

Chipotle-Lime Chicken Thighs image

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

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 7

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)

Steps:

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 : Calories 209 calories, Fat 11g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 596mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges