Season chicken with Chili powder, garlic salt and cumin. Grill until outside of chicken is well browned.

Rough chop onion and green pepper, place in large cast iron pan (with lid if your lucky, otherwise use 2 layers of foil)

Transfer chicken to pan with veggies and dump in the chipotle chilies (use the whole can if you like it spicy) mix well. Cover and let cook on grill until chicken pulls off bone easily with a fork. (you may need to add a bit of water during cooking - be careful, this can produce impressive steam clouds) Squeeze limes over chicken before serving.

If sweeter BBQ is desired, 1/2 cup of rough-chopped rasins can be added with veggies. Try to keep the heat lower if you do this, it will burn more easily.

Serve with tortillas and pico de gallo