Chipotle Chicken Thighs

After hearing Lynne Rossetto Kasper talk about this recipe on Splendid Table, I had to make it for dinner. The thighs turned out succulent with a kick. Definitely a keeper!

Pete's Favorite Summer Barbecue Wet Rub

From Soaked Slathered & Seasoned: A Complete Guide to Flavoring Food for the Grill by Elizabeth Karmel (Wiley). Copyright 2009, Elizabeth Karmel.

It wouldn't be a summer barbecue at my friend Pete Savely's house without my Chipotle Chicken Thighs recipe. Every year he hosts a big bash and grills up about 50 thighs-all marinated in the cool-with-a-kick mayonnaise-chipotle mixture that I learned was the secret to the Oaxacan (Mexican) chicken that is frequently made for velas (festivals) and special events.

Good for Seasoning: Chicken pieces, duck breast; pork tenderloin; whole fish, thick fish steaks; doubles as a dip for hot wings or shrimp, and a spread for chicken, burgers, and hot dogs

{printable recipe}
Makes 2 to 3 cups

One 7-ounce can chipotle chilies in adobo
1 white onion, chopped
1 bunch fresh cilantro, chopped
1 lime, juiced
1/4 teaspoon kosher salt, preferably Morton
2 to 3 cups mayonnaise
In a blender, mix the chipotles and adobo sauce, onion, cilantro, and lime juice. Add the salt. Transfer to a large nonreactive bowl. Mix in 2 cups of the mayonnaise. Taste and adjust the seasonings, adding more mayonnaise if it is too hot. Coat food and marinate for 2 to 4 hours in the refrigerator, turning occasionally. The rub will keep, tightly covered, in the refrigerator for up to 2 days.

Grilling Method: Indirect/Medium Heat

1 recipe Pete's Favorite Summer Barbecue Wet Rub
8 chicken thighs, or 2 chickens cut into pieces
1 lime, quartered
1. Put the rub into a large bowl and add the chicken pieces. Cover and marinate for 2 to 4 hours in the refrigerator, turning occasionally.

2. Build a charcoal fire or preheat a gas grill. Remove the chicken from the refrigerator and place the pieces, bone side down, in the center of the cooking grate. You do not need to turn the chicken pieces while they cook.

3. Grill-roast until the thigh meat registers 180°F and the breast meat near the bone registers 165°F (if you cut up chickens). If you don't have a meat thermometer, cook until it is no longer pink inside and the juices run clear when pierced. Remove and let sit for 10 minutes before serving. Serve with the lime wedges.