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Chipotle grilled chicken legs with charred crispy skin served with lime wedges

Chipotle Grilled Chicken Legs

Smoky, spicy chicken legs marinated in chipotle peppers and adobo sauce, then grilled to perfection with charred, crispy skin and juicy, tender meat. The deep scoring technique allows the bold flavors to penetrate throughout, creating an irresistibly flavorful main dish that's perfect for any backyard gathering or weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 496
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1200 g chicken leg quarters 4 pieces
For the Chipotle Marinade
  • 60 g chipotle peppers in adobo sauce minced
  • 30 ml adobo sauce from can
  • 30 ml olive oil
  • 30 ml lime juice
  • 4 garlic cloves minced
  • 10 g ground cumin
  • 5 g dried oregano
  • 10 g fine sea salt
  • 4 g black pepper
For Serving
  • Fresh cilantro for garnish
  • Lime wedges

Method
 

Prepare the Marinade
  1. In a medium bowl, combine 60g minced chipotle peppers, 30ml adobo sauce, 30ml olive oil, 30ml lime juice, minced garlic, 10g cumin, 5g oregano, 10g salt, and 4g black pepper. Mix thoroughly until a smooth paste forms.
Score and Marinate the Chicken
  1. Using a sharp knife, make deep cuts through the chicken legs down to the bone, spacing them about 2-3cm apart. Rub the marinade thoroughly all over the chicken, working it into the cuts and under the skin where possible. Cover and refrigerate for at least 2 hours or up to overnight.
Bring to Room Temperature
  1. Remove the marinated chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature for more even cooking.
Preheat the Grill
  1. Preheat your grill to medium-high heat, aiming for 200°C (400°F). Oil the grill grates to prevent sticking.
Start Grilling Skin-Side Up
  1. Place the chicken leg quarters on the grill skin-side up. Close the lid and cook for 15 minutes without moving them.
Flip and Finish
  1. Flip the chicken to skin-side down. Continue grilling for 15-20 minutes until the skin is charred and crispy, and the internal temperature at the thickest part reaches 74°C (165°F). If flare-ups occur, move the chicken to a cooler zone of the grill.
Rest and Serve
  1. Transfer the chicken to a platter and let rest for 5 minutes. Garnish with fresh cilantro and serve with lime wedges.

Notes

  • Leg quarters are forgiving because dark meat stays juicy even if slightly overcooked, making this an excellent choice for grilling beginners
  • Deep scoring ensures the marinade flavors penetrate throughout the meat, not just on the surface
  • If you don't have a grill, you can finish cooking in a 200°C (400°F) oven after searing the chicken in a cast iron skillet
  • For less heat, reduce the chipotle peppers to 40g and use more adobo sauce for smoky flavor without excessive spice