Ingredients
2 garlic cloves, peeled3/4 teaspoon salt1 tablespoon lime juice1 tablespoon minced chipotle pepper in adobo sauce2 teaspoons adobo sauce1 teaspoon chili powder4 bone-in chicken thighs (about 1-1/2 pounds)
Preparation
Place garlic on a cutting board; sprinkle with salt. Using the flat side of a knife, mash garlic. Continue to mash until it reaches a paste consistency; transfer to a small bowl.
Stir in the lime juice, pepper, adobo sauce and chili powder. Gently loosen skin from chicken thighs; rub garlic mixture under skin. Cover and refrigerate overnight.
On a lightly oiled grill rack, grill chicken, covered, over medium-low heat for 20-25 minutes or until a thermometer reads 170°-175°, turning once. Remove and discard skin before serving.
