6 bone-in chicken thighs (about 3 lbs.)
1 chipotle pepper in adobo sauce, finely chopped
1/3 cup honey
1/4 cup apple cider vinegar
1/4 cup chopped fresh cilantro
4 garlic cloves, chopped fine (1 1/2 Tbsp.)
1 tsp. salt
1/4 tsp black pepper
To make marinade, combine chipotle pepper, honey, vinegar, cilantro and garlic in a large bowl. Remove 1/4 cup and set it aside to serve as a sauce.
Place chicken in shallow dish or resealable plastic bag and pour marinade over chicken. Refrigerate 1 hour.
Heat grill to high, then lower setting to low.
Remove chicken from marinade and discard leftover marinade. Season both sides of chicken with salt and pepper. Place chicken skin side down on greased grill and cook 12-15 minutes, or until skin is golden. Turn chicken and continue to cook until internal temperature reaches 165°F.
Serve chicken with reserved sauce.