Chipotle Chicken Thighs
Prep time:
Cook time:
Total time:
Yield: Serves 4
From the August 15, 2009 episode.
Categories:
Ingredients
- 1 recipe Pete's Favorite Summer Barbecue Wet Rub
- 8 chicken thighs, or 2 chickens cut into pieces
- 1 lime, quartered
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Instructions
- 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.
- Grilling Method: Indirect/Medium Heat
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About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
