Lunch: Chipotle-Lime Chicken Thighs Recipe

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)

Instructions

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.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium-low heat for 20-25 minutes or until a thermometer reads 180 °, turning once. Remove and discard skin before serving.

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