Ingredients

• 3 cloves garlic
• 3/4 cup chopped onion
• 6 tablespoons chopped canned chipotle chilies with some of the adobo sauce
• 3/4 cup apple cider vinegar
• 1/2 cup water
• 1/3 cup lime juice
• 4 teaspoons ground cumin
• 3 tablespoons paprika
• 1 tablespoon salt (optional)
• 1/2 teaspoon black pepper
• hot sauce to taste (optional)
• 2 cups Worcestershire sauce
• 2 (3 pound) whole chickens, cut into pieces

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Instructions

1. Place garlic, onion, chipotle peppers, and vinegar into a blender. Puree until smooth, then add water, lime juice, cumin, paprika, salt, black pepper, and hot sauce. Blend until incorporated, then add Worcestershire until mixed. Pour marinade over chicken in a large bowl, and toss to coat. Cover, and marinate in refrigerator 6 hours to overnight.
2. Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess; discard remaining marinade.
3. Grill chicken until juices run clear, turning frequently, about 20 minutes.