Chipotle Grilled Chicken with Avocado Salsa
|Chipotles in adobo||7 Ounce (1 Can)|
|Garlic||4 Clove (20 gm)|
|Vegetable oil||2 Tablespoon|
|Kosher salt||1 Teaspoon|
|Chickens||3 Small, cut into halves or quarters|
|Corn tortillas||5 , warmed|
|Avocado salsa||1⁄2 Cup (8 tbs)|
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 the chipotle paste.
2. Place in a nonreactive baking dish or in resealable bags and refrigerate for 2 hours, or as long as overnight.
3. 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.)