SPICY CHIPOTLE GRILLED CHICKEN

There's depth, subtlety, and just the right amount of heat here. Start preparing this dish one day ahead since the chicken needs to marinate overnight.

The marinade used here is also available as a standalone recipe: Spicy Chipotle Marinade.

Ingredients

• 1/4 cup (60 ml) canned chipotle chiles in adobo*
• 3 tablespoons (45 ml) olive oil
• 2 garlic cloves, pressed
• 1/2 onion, coarsely chopped
• 2 tablespoons (30 ml) chopped fresh cilantro
• 1 tablespoon (15 ml) paprika
• 1 teaspoon (5 ml) ground cumin
• 1 teaspoon (5 ml) chili powder
• 1 teaspoon (5 ml) salt
• 1 3 1/2-pound (1.59 kg) chicken, cut into 8 pieces
• Nonstick vegetable oil spray

Method

1. Combine the chipotles in adobo, olive oil, and garlic cloves in a processor and puree until a paste forms. Add the chopped onion, chopped cilantro, paprika, ground cumin, chili powder, and salt, and process until the onion is finely chopped.
2. Transfer 1/4 cup (60 ml) of the chipotle mixture to a small bowl, then cover and refrigerate.
3. Arrange the chicken pieces in an 11x7x2-inch (28x18x5 cm) glass baking dish. Spread the remaining chipotle mixture all over the chicken pieces. Cover and refrigerate overnight.
4. Spray the grill rack with nonstick spray and prepare the barbecue (medium heat). Grill the chicken until cooked through, moving it to a cooler part of the grill as needed to prevent burning and brushing with the reserved marinade during the last 5 minutes of grilling, about 30 minutes.
5. Transfer the chicken to a platter and serve.