Easy grill recipe for spicy chicken. This tastes great with the watermelon feta salad.
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1 7 oz. can chipolte chilies in adobo sauce
1 cup tomato sauce
6-8 chicken thighs
Add chipoltes and tomato sauce to a blender, process on high for 10 seconds. Generously rub the sauce onto the chicken thighs. Place chicken 4″ – 5″ above the direct heat on the grill. Grill over direct heat searing the chicken on high then lower to medium/high for approx. 4 minutes per side or until thighs cooked through and juices run clear. Grill lid down. Remove cooked thighs to a plate. Drizzle with lemon juice and serve.
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