http://www.epicurious.com/recipes/food/views/Chipotle-Lime-Grilled-Chicken-234987

I think the chipotle Tabasco branded sauce they use is way too mild. I used chipotles in adobo sauce out of that can that you probably already have. Much better and you can use as much as you are spicy.

We once used chicken thighs in a pan – Yikes! You have to grill these things to get all that fat out of there! Tasty…

I need to ask hubby how long he grilled those thighs but it sure felt longer than 8 minutes per side. But as we both said, the nice thing about chicken thighs is they don’t dry out as quickly as breasts.

My favorate way to do boneless thighs is here: http://www.fussfreecooking.com/meat-recipes/grilled-chicken-thigh-fillets/

Still broiled, and the marinade can be anything, but the time is 15 min per side. I think the dark meat needs that extra time to break down a bit, and they are still plenty moist and tender.

Kristen, I thought the best part of this dish was the way the rub and glaze coated the outside and was kind of grilled-on. It might be too wet in the Crock Pot but it would still taste good. But if you shake the chicken in the rub before work and let it sit in the fridge until you get home, all you’d have to do is toss them on the grill.

I prefer chicken thighs over the rest of the bird. Breasts are ok but I love dark meat. Plus it is nearly impossible for thighs to turn out dry.

You could always make wraps with the left overs.