Chipotle Grilled Chicken With Avocado Salsa

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This chicken gets a spicy kick from the chipotles in adobo. The avocado salsa cools it down . You can either grill the chicken or roast it in the oven. Please plan ahead as the meat needs to marinate between 2 hours to overnight. From baja! Cooking on the edge.

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Steps

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In a food processor , puree the chipotles , garlic , oil , and salt.

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Wipe the chickens with paper towels.

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Thoroughly coat the pieces on all sides with a layer of the chipotle paste.

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Place in a nonreative baking dish or in resealable bags and refrigerate for 2 hours , or as long as overnight.

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Heat the grill to medium.

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With the lid open , grill the chicken on both sides until well marked but not burned- about 7 minutes per side.

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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.

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Serve with tortillas and salsa.

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Avocado salsa: place the avocados in a bowl.

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Sprinkle with the salt an dlime juice.

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Mix gently with the onion and cilantro.

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To help it keep its color , press a piece of plastic wrap on the surface of the avocado and refrigerate until needed.

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Ingredients

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chipotle chiles in adobo, garlic cloves, vegetable oil, kosher salt, whole chickens, hass avocadoes, lime, juice of, white onion, fresh cilantro stems