Slow-Grilled Chipotle Chicken

Smoky and spicy, this chicken makes a great filling for tacos. Pile each one with charred scallions, prepared salsa and your favorite toppings[.]

Total Time:
3 hr 35 min
15 min
50 min
2 hr 30 min

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 together the vegetable oil, chipotle and 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 under the skin of the chicken breasts and thighs, and then all over the outside of the chicken. Let sit at room temperature for 30 minutes.

  • Prepare a grill for low indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to low. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)

  • Place the chicken breast-side up on the indirect side. 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, 1 hour and 30 minutes to 1 hour and 40 minutes. (If using charcoal, you might have to add more charcoal during cooking.) Let the chicken rest 20 minutes before carving.

  • Meanwhile, increase the grill to medium-high heat. Drizzle some oil on the scallions and sprinkle with salt and pepper. Grill until softened and darkly charred in spots on all sides, just a few minutes. At the same time, warm up the tortillas on the grill, about 1 minute per side; stack grilled tortillas and wrap in foil to keep warm.

  • Serve chicken with warm tortillas, charred scallions, lime wedges and salsa.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

Cook's Note: All grills are different and you know yours best. Cooking times may vary, so adjust as needed.

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    This recipe is featured in:

    Great Grilled Chicken