Smoky Maple Chipotle Grilled Chicken


  • 2½ pounds boneless, skinless chicken thighs
  • 1 cup Kelchner's Smoky Maple Chipotle Marinade
  • lime wedges (optional) 
Spice Rub
  • 1 tablespoon smoked paprika
  • 1 tablespoon packed dark brown sugar
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon freshly ground black pepper


1. Trim excess fat from boneless, skinless chicken thighs and place on a foil-lined baking sheet.

2. Combine spice rub ingredients in a bowl and mix.

3. Sprinkle and pat spice rub mixture evenly on both sides of chicken thighs. Cover the baking sheet with foil and chill  for 30 minutes.

4. Prepare a gas or charcoal grill for direct cooking over medium heat. Arrange chicken on a lightly oiled grill rack, cover grill, and cook 4 minutes. Flip and cook 3 to 4 minutes more.

5. Baste the chicken with some of Kelchner's Smoky Maple Chipotle Marinade, flip and cook 1 minute. Brush marinade on the second side and cook until done (170 degrees F.).

6. Remove chicken from the grill and let it rest 5 minutes.

7. Serve with lime wedges on the side, if desired.


Recipe courtesy of Valerie of

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