Chipotle Grilled Chicken with Avocado Salsa
If you have no grill, roast the chickens in the oven.
- 6
Ingredients
- serve:
- 1 1 1 can (7 ounces) chipotles in adobo
- 4 4 4 large garlic cloves
- 2 2 2 Tbsp. vegetable oil
- 1 1 1 tsp. kosher salt
- 3 3 3 small whole chickens, cut into halves or quarters
- Fresh corn tortillas, warmed
- Avocado salsa (recipe follows)
- Avocado Salsa:
- 3 3 1/2-inch ripe Hass avocados, pitted, peeled, and cut into 1/2-inch pieces
- Kosher salt
- 1 of 1 lime
- 1/3 1/3 1/3 cup finely diced white onion
- 3 3 3 cilantro sprigs, stemmed and chopped
Preparation
Step 1
In a food processor, puree the chipotles, garlic, oil, and salt. Wipe the chickens with paper towels. Thoroughly coat the pieces on all sides with a layer of chipotle paste.
Place in a nonreactive baking dish or in resealable bags and refrigerate for 2 hours, or as long as overnight. heat the grill to medium. With the lid open, grill the chicken on both sides until well marked but not burned-about 7 minutes per side. Turn the heat to low, close the lid, and cook the chicken, skin side up, until an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees. (Alternatively, bake at 350 degrees for approximately 30 to 40 minutes.)
Serve with the tortillas and salsa.