Chipotle Grilled Chicken with Avocado Salsa

By bakers_delight85

If you have no grill, roast the chickens in the oven.

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

Details

Servings 6

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.