Grilled Chipotle Chicken
Photo: Jennifer Davick; Styling: Buffy Hargett
Try Mexican oregano for extra zing.
Yield: Makes 4 servings
- 2 pounds skinned and boned chicken thighs
- 2 tablespoons light brown sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground chipotle chile pepper
- 1/2 teaspoon kosher salt
- Okra and Tomatoes
- 1. Preheat grill to 350° to 400° (medium-high) heat. Place each chicken thigh between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Combine sugar and next 3 ingredients; rub over chicken.
- 2. Grill chicken, covered with grill lid, 2 to 3 minutes on each side or until done. Remove from grill, and cover with aluminum foil to keep warm. Serve with Okra and Tomatoes.
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