This is SO good! A little heat and a lot of flavor.

Adobo Sauce

1 whole chicken, broken down into individual pieces

2 cans chipotles in adobo sauce.

1 large Roma tomato, pealed and stemmed

1 Tbsp Apple cider vinegar

2 cloves garlic

Salt

Glaze

1 part adobo sauce, 1 part honey or agave

Adobo Sauce

Add the chipotles, garlic, and tomato to a food processor. Process until smooth.

Add the vinegar, taste and add more vinegar and salt as needed.

This will make more adobo than you need, but it’s worth it to have on hand.

Glaze

Start with about 1 cup of the adobo sauce and add an equal part honey or agave. Make more using the left over chipotle if you find you need it while grilling.

Chicken

First, get the whole chicken and break it down at home. The bones are going to be used to make homemade chicken stock that will then be used to make the best rice ever!

Brine the chicken in water and salt for around 1 hour. This will keep the chicken nice and moist on the grill.

Pat the chicken dry and coat it in the adobo sauce. Just enough to get some sauce all over the surface of the chicken. Put the chicken in the fridge for a few hours to marinate.

When it’s time to grill, set up a nice ripping hot charcoal fire. Place the chicken initially over the hot spots until you get a nice little char.

Start hitting it with the glaze after the first turn.

Once both sides have a nice char, move them off of the hot spots in the grill to cook. Continue to apply the glaze as the chicken cooks to temp (145*F for white meat, 160*F for dark meat).

Pull the chicken pieces off as the hit temp and let rest in a covered dish before serving.