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From Chili Pepper magazine, August 2007. This is really good, tomatoey-smokey-tangy. I modified the original recipe that called for dried chipotles and used chipotles in adobo. This allowed me to increase the heat to my liking and made pureeing the sauce easier. You could use tomato juice in place of the water for added richness. Increase or decrease the chipotles to your particular preference. Brush it on both sides of chicken thighs, grill 8 - 10 min. a side and brush more on when the chicken is done. Great with a salad, cole slaw, sweet corn.
Units: US | Metric
Serving Size: 1 (103 g)
Servings Per Recipe: 4
The following items or measurements are not included:
chipotle chiles in adobo
lemons, zest of