Chipotle Lime Grilled Chicken

How to tell it's done

Thighs are done at 165°F (74°C) and juicier at 175°F. Breasts should come off right at 165°F. The marinade contains honey, so expect some dark char on the outside, which is good. Black, bitter-smelling burnt patches mean the heat is too high. Move the chicken to a cooler part of the grill to finish.

Ingredient notes & swaps

• Chipotles in adobo: these are smoked, dried jalapeños in a tangy red sauce, sold in small cans in the Mexican or international aisle. Freeze extras flat in a bag and break off pieces as needed.
• Heat level: most of the heat is in the seeds. Scrape them out of the chipotles for a smokier, milder marinade.
• Thighs vs. breasts: thighs handle the smoky, spicy marinade best and stay tender on a hot grill. Breasts are leaner and easier to slice neatly for salads.
• Lime: add the zest of one lime to the marinade for more citrus flavor that won't make the chicken mushy.

Storage & reheating

Refrigerate sliced chicken for up to 4 days. Reheat it in a skillet with a squeeze of lime juice for 2-3 minutes, or microwave it covered. The leftovers are a quick start for tacos, quesadillas and burrito bowls.

Make ahead & freezing

The marinade keeps for 3 days in the fridge. For freezer prep, freeze raw chicken in the marinade for up to 3 months and thaw it overnight in the fridge. Cooked, sliced chicken freezes for 2-3 months.

What to serve with it

Serve it in warm corn tortillas with avocado, pickled onions and cotija, or in burrito bowls with black beans and cilantro-lime rice. Grilled corn and a cool, creamy side such as cucumber salad or a crema-based slaw balance the smoky heat.