How to Make Chipotle Lime Chicken on the Grill That Tastes Amazing!

chipotle peppers

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika provides a similar smoky flavor while being more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often more affordable and has a neutral flavor.

Get two fire lighters started.

Fill a charcoal chimney about 3/4 of the way with briquettes.

Prepare the chicken by flipping it over so the backbone is facing up.

Use poultry shears to snip either side of the backbone to remove it.

Make a light incision in between the breast bone.

Flip the chicken over and press down in between the breasts to flatten it out.

Trim the underside of the chicken as needed.

Wash hands after handling raw chicken.

Season the chicken with steak shooter spicy rub.

Prepare the grill by removing the cooking grates and dropping the charcoal basket to the lowest level.

Dump the briquettes into the grill and spread them out evenly.

Put the cooking grates back on and place the chicken on the grill.

Shut the lid and open both vents.

Cook the chicken, flipping it every five minutes until it reaches an internal temperature of 165°F (74°C).

After about 20 minutes, check the chicken for color and char.

Remove one cooking grate and move the briquettes to one side to finish cooking the chicken indirectly.

Prepare the sauce by blitzing the chipotle in adobo sauce with the juice from two limes.

Add 1 teaspoon of smoked paprika, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1 tablespoon of brown sugar to the chipotle and lime mix.

Heat the sauce about 5 minutes before the chicken is ready.

Once the chicken reaches 165°F in the thickest part, brush the sauce all over the chicken.

Shut the lid and let the sauce set for 10 minutes.

After 10 minutes, check the chicken's temperature and remove it from the grill.

Let the chicken rest for 5 to 10 minutes before serving.

Portion the chicken by cutting down the middle and separating into legs, thighs, breasts, and wings.

Cooking Techniques

Equipment Needed

Spice Level: