This is a popular dish at Billy Durney’s Hometown Bar-B-Que in Brooklyn, N.Y., where it’s served with pickled red onions and salsa verde. Durney cooks the chicken over a wood fire, and we’ve included instructions to use wood chips to infuse smoky flavor a
Combine ⅔ cup canola oil, ½ cup cilantro, 6 Tbsp lime juice, 1½ Tbsp sugar, 1 Tbsp salt, 1 Tbsp paprika, 1 Tbsp chipotle chile powder,3 chipotle chiles canned in adobo sauce,3 garlic
cloves and 1 coarsely chopped small red onion in a blender or food processor; pulse to puree. Set aside ½ cup; refrigerate. Pour remaining marinade in a heavy-duty zip-top plastic bag; add 6 skin-on, bone-in chicken thighs, turning to coat. Refrigerate 48 hours, turning occasionally.
Soak 2 cups hickory or mesquite wood chips in water 30 minutes. Preheat grill. Drain chips and place on hot coals (if using a charcoal grill) or in a smoker box (for a gas grill). Remove chicken from marinade; discard marinade. Brush chicken with oil. Sprinkle with salt and black pepper. Oil grill grates. Grill chicken 5 minutes per side. Brush chicken with reserved marinade and grill 1–2 minutes on each side or until done. Serves 6.