Chipotle Grilled Chicken Legs

May 18, 2012

Spicy, smoky and easy.  Leg quarters were on sale so that’s what I used.  Use whatever parts you like.  Also, I think this would work well for roasting a whole chicken, either on the grill or in the oven.

  • Chicken Parts, 4 leg quarters here
  • Dried Chipotle Peppers, 6 to 8
  • Garlic, 3 or 4 cloves
  • Tomato Paste, 6-ounce can
  • Chicken Bouillon, 1 cup

Heat half a cup or so of water until it’s nearly boiling and throw in the peppers.  Let them soak until they’re softened, maybe 15 minutes.

Whirl the garlic, tomato paste and the  wet peppers in the processor until the mixture is smooth.

Divide the peppery paste in half.  One half will stay pasty and the other is going to make a sauce.

Lift the skin from the chicken parts and smear the half the paste underneath.

Combine the remaining paste with 1 to1  1/2 cups chicken bouillon or stock.  Now divide this mix in half, one half for basting while grilling and the other half for the table.

Grill the chicken over a medium flame, turning several times and basting frequently with the sauce.  Reduce the heat if you need to in order to keep it from burning.

It’ll probably take about 40-45 minutes to reach an internal temperature of 165 to 170 but the time depends on the size of the chicken and the heat of the grill.  Just make sure it’s done but not overdone.

Remove the chicken to a platter and serve it up fresh and hot, passing the remaining sauce.  Enjoy!

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