A near no-brainer, as long as you have Tomato-Chipotle Salsa on hand. Even if you don’t, not a lot of trouble, and one of the best grilled chicken recipes I know. See the variations for an even faster way to make this and one that works as an appetizer. Don’t serve this, however, to people who do not like hot food. There is no taming chipotles, though most people find them delicious. You need rice here; Arroz a la Mexicana (page 517) would be ideal. Some slices of (cooling) avocado would be welcome as well.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Start a charcoal or wood fire or preheat a gas grill or broiler; the fire should be only moderately hot and the rack about 6 inches from the heat source.
Step 2
Rub the chicken with the cut side of the garlic cloves, brush on the oil, and season with salt and pepper. Grill carefully so the chicken doesn’t burn, making sure the skin crisps and browns and the interior cooks through; it will take about 20 minutes.
Step 3
Brush the chicken heavily with the chipotle sauce on both sides and cook for just another minute or two. Serve, hot or at room temperature, garnished with cilantro and with the lime wedges on the side.
Chicken or Turkey Breasts in Chipotle Sauce (an appetizer)
Step 4
Substitute about 1 pound boneless, skinless chicken or turkey breast, which will take less than 10 minutes to grill. When done, cut into chunks and toss with the chipotle sauce. Serve on toothpicks.
Pork Chops in Chipotle Sauce
Step 5
Bone-in pork chops, preferably from the shoulder end, can be done exactly like the chicken in the main recipe; cooking time will be a little shorter (do not allow them to dry out). Boneless pork (like tenderloin) can be used as in the chicken breast variation.
