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Chipotle Grilled Chicken with Avocado Salsa

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Ingredients
  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)
Directions

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.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
120 Minutes
Cook Time: 
15 Minutes
Ready In: 
135 Minutes
Servings: 
5

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 775 Calories from Fat 461

% Daily Value*

Total Fat 51 g78.5%

Saturated Fat 13.6 g68.1%

Trans Fat 0 g

Cholesterol 204 mg68%

Sodium 1026.3 mg42.8%

Total Carbohydrates 24 g7.9%

Dietary Fiber 2.7 g11%

Sugars 2.6 g

Protein 53 g105%

Vitamin A 20.4% Vitamin C 15.7%

Calcium 7.1% Iron 18.6%

*Based on a 2000 Calorie diet

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Chipotle Grilled Chicken With Avocado Salsa Recipe