Slow-Grilled Chipotle Chicken
Total: 3 hr 5 min
Active: 20 min
Yield: 4 servings
3 tablespoons vegetable oil, plus more for drizzling
2 tablespoons chipotle in adobo (1 tablespoon finely chopped chipotle peppers and 1 tablespoon sauce)
2 teaspoons smoked paprika
1 teaspoon honey
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon ground cumin
2 cloves garlic, finely grated
Zest of 1 lime and juice of 1/2, plus wedges for serving
Kosher salt and freshly ground black pepper
1 whole chicken (3 1/2 to 4 pounds)
2 bunches scallions, root ends trimmed
16 small corn tortillas
Prepared salsa, for serving
Mix the vegetable oil, chipotle with sauce, smoked paprika, honey, oregano, cumin, garlic, lime zest and juice, 2 teaspoons salt, and 1/4 teaspoon pepper in a small bowl. Rub some of the mixture under the skin of the chicken breasts and thighs, and then rub the rest all over the outside of the chicken. Let the chicken sit at room temperature for 30 minutes.
Prepare a grill for low indirect heat. For gas grills (with 3 or more burners), turn all burners to medium-high heat, and after about 15 minutes, turn off one of the middle burners and reduce the remaining burners to low. For charcoal grills, bank one chimney starter full of lit and ashed-over charcoal briquettes to one side of the grill and set up a drip pan on the other side to avoid flare-ups. (Consult your grill manufacturer's guide for best results.)
Place the chicken breast-side up on the indirect side of the grill. Cover and cook, rotating the chicken periodically, until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, about 1 hour and 30 minutes to 1 hour and 40 minutes. (You may need to add more charcoal during cooking if using charcoal.) Let the chicken rest for 20 minutes before carving.
Meanwhile, increase the grill to medium-high heat. Drizzle some oil on the scallions and sprinkle them with salt and pepper. Grill the scallions until softened and charred in spots on all sides, just a few minutes. At the same time, warm the tortillas on the grill for about 1 minute per side, then stack the grilled tortillas and wrap them in foil to keep warm.
Serve the chicken with warm tortillas, charred scallions, lime wedges, and salsa.
Active: 20 min
Yield: 4 servings
3 tablespoons vegetable oil, plus more for drizzling
2 tablespoons chipotle in adobo (1 tablespoon finely chopped chipotle peppers and 1 tablespoon sauce)
2 teaspoons smoked paprika
1 teaspoon honey
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon ground cumin
2 cloves garlic, finely grated
Zest of 1 lime and juice of 1/2, plus wedges for serving
Kosher salt and freshly ground black pepper
1 whole chicken (3 1/2 to 4 pounds)
2 bunches scallions, root ends trimmed
16 small corn tortillas
Prepared salsa, for serving
Mix the vegetable oil, chipotle with sauce, smoked paprika, honey, oregano, cumin, garlic, lime zest and juice, 2 teaspoons salt, and 1/4 teaspoon pepper in a small bowl. Rub some of the mixture under the skin of the chicken breasts and thighs, and then rub the rest all over the outside of the chicken. Let the chicken sit at room temperature for 30 minutes.
Prepare a grill for low indirect heat. For gas grills (with 3 or more burners), turn all burners to medium-high heat, and after about 15 minutes, turn off one of the middle burners and reduce the remaining burners to low. For charcoal grills, bank one chimney starter full of lit and ashed-over charcoal briquettes to one side of the grill and set up a drip pan on the other side to avoid flare-ups. (Consult your grill manufacturer's guide for best results.)
Place the chicken breast-side up on the indirect side of the grill. Cover and cook, rotating the chicken periodically, until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, about 1 hour and 30 minutes to 1 hour and 40 minutes. (You may need to add more charcoal during cooking if using charcoal.) Let the chicken rest for 20 minutes before carving.
Meanwhile, increase the grill to medium-high heat. Drizzle some oil on the scallions and sprinkle them with salt and pepper. Grill the scallions until softened and charred in spots on all sides, just a few minutes. At the same time, warm the tortillas on the grill for about 1 minute per side, then stack the grilled tortillas and wrap them in foil to keep warm.
Serve the chicken with warm tortillas, charred scallions, lime wedges, and salsa.