I saw this recipe over on Life’s Ambrosia and I immediately put it on our list to try. It calls for a whole can of pureed chipotles in adobo – so it has a bit of a kick, to say the least. We loved it!
We normally just cook boneless chicken breast, so we had to a little experimenting on the cooking time. Our (we have no idea what the temperature is) charcoal grill took 37 minutes to cook the drumsticks. We made note of this so we’ll know the next time we do drumsticks. This was a nice change to our usual grilled chicken.
Grilled Chipotle Chicken
6 chicken drumsticks
1 (7 ounce) can chipotle peppers in adobo
2 tablespoons honey
1 teaspoon vinegar
1 garlic clove
juice of 1 lime
¼ teaspoon kosher salt, plus more for seasoning chicken
Rinse and pat dry the chicken. Combine chipotle peppers, honey, vinegar, garlic, lime and ¼ teaspoon salt in a food processor. Process until it becomes a paste. Place chicken in a glass dish, lightly season with salt. Transfer ¼ cup of the marinade to a bowl and set aside. Spread remaining marinade over chicken and turn to coat completely. Cover and refrigerate for at least 2 hours (the longer the better). When ready to cook. Heat grill over medium heat. Grill chicken until browned on all sides, turning once and brushing with reserved marinade. Cooking time is about 25 – 30 minutes depending on the size of the chicken legs. Chicken is done when it is punctured and juices run clear. Transfer to a serving platter and serve hot.