1/4 cup canned chipotle chiles in adobo
3 tbls. olive oil
2 garlic cloves, pressed
1/2 onion, coarsely chopped
2 tbls. chopped fresh cilantro
1 tbl. paprika
1 t. ground cumin
1 t. chili powder
1 t. salt
1 3 1/2 lb. chicken, cut in eight pieces

Non-stick vegetable spray

1/4 cup canned chipotle chiles in adobo 3 tbls. olive oil 2 garlic cloves, pressed 1/2 onion, coarsely chopped 2 tbls. chopped fresh cilantro 1 tbl. paprika 1 t. ground cumin 1 t. chili powder 1 t. salt 1 3 1/2 lb. chicken, cut in eight pieces

Combine chipotles in adobo, oil, and garlic cloves in Cuisinart until paste forms. Add chopped onion, cilantro, paprika, cumin, chili powder, and salt and process until the onion is finely chopped. Transfer 1/4 cup of the mixture to a bowl and refrigerate. Arrange chicken in a glass dish. Spread remaining mixture over it. Cover and refrigerate overnight.

Spray grill with vegetable spray. Arrange chicken and grill approximately 30 minutes, brushing with reserved marinade while cooking.