- 1 can tomato sauce
- 1 can chipotle chiles in adobo
- 2 quartered chickens
- 2 lemons, quartered
- In large bowl, combine tomato sauce and chipotle chiles with their adobo. Add chicken pieces and turn to coat with chipotle mixture. Cover bowl with plastic wrap and refrigerate chicken 2 hours or overnight, turning chicken pieces over occasionally.
- Heat grill to medium. Remove chicken from bowl, place on grill. Cover grill and cook chicken 20 to 25 minutes or until juices run clear when thickest part is pierced with tester, turning pieces over once.
- Transfer chicken to platter, squeeze lemon wedge over each piece and serve.
375 calories (42g protein, 5g carbohydrate, 21g fat, 240mg sodium) per serving