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Pete's Favorite Chipotle Chicken
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Provided By:
Elizabeth Karmel

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    • Ingredients

    Serves:

    Directions

    In a blender, mix chipotles with adobo sauce, white onion, jalapeno and lime juice. Add a pinch of salt. 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. Add chicken pieces, cover and marinate for 2-4 hours, turning occasionally.

    Remove chicken from refrigerator and place chicken, bone-side down, in center of cooking grate. You do not need to turn the chicken pieces.

    Grill-roast until breast meat near bone registers 165°F and thigh meat registers 180°F about 45 minutes. If you don't have a meat thermometer, cook until no longer pink and the juices run clear. Remove from grill using tongs and a spatula to preserve the crust on the top of the thighs. Let sit 5-10 minutes before serving.

    Serve with a wedge of lime, the Cool Orange, Jicama and Mango Slaw and an ice-cold Corona.

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