Grilled Chicken in Chipotle Sauce

• 8 chicken thighs or an equivalent amount of other parts
• 2 garlic cloves, peeled and cut in half
• Corn, grapeseed, or other neutral oil as needed
• Salt and black pepper to taste
• 1 cup Tomato-Chipotle Salsa (page 611) or more to taste
• Chopped fresh cilantro leaves for garnish
• Lime wedges for serving

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.
2. Rub the chicken with the cut side of the garlic cloves, brush on the oil, and season with salt and pepper.
3. Grill carefully so the chicken doesnt burn, making sure the skin crisps and browns and the interior cooks through; it will take about 20 minutes.
4. Brush the chicken heavily with the chipotle sauce on both sides and cook for just another minute or two.
5. Serve, hot or at room temperature, garnished with cilantro and with the lime wedges on the side.
6. Substitute about 1 pound boneless, skinless chicken or turkey breast, which will take less than 10 minutes to grill.
7. When done, cut into chunks and toss with the chipotle sauce.
8. Serve on toothpicks.
9. 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).
10. Boneless pork (like tenderloin) can be used as in the chicken breast variation.

chicken, garlic, salt, tomatochipotle salsa, fresh cilantro, serving

Taken from www.epicurious.com/recipes/food/views/grilled-chicken-in-chipotle-sauce-386404 (may not work)