Roasted Chipotle Chicken

Roasted Chipotle Chicken
Roasted Chipotle Chicken

This Roasted Chipotle Chicken is so deep in flavor.   I’m always playing around with ways to roast chicken and The Loon and I just love the smoky flavor of chipotles in adobo sauce.  This has just enough heat to make it feel good, but not enough to hurt.   So delicious in so many ways!  100% Loon Approved.


5.0 from 1 reviews
Roasted Chipotle Chicken
 
This Roasted Chipotle Chicken has just enough heat to make it good. Not too much! Just a little hint after each bite. Perfect in so many ways. Sauce can be made a day ahead and kept in the fridge.
Author:
Recipe type: Mexican
Cuisine: Mexican
Ingredients
  • ¼ cup extra-virgin olive oil
  • 8 large garlic cloves, thinly sliced
  • 2 medium onions, chopped
  • 1 cup quality ketchup (or, chili sauce for more heat)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons dark brown sugar
  • ¼ cup chopped canned chipotle chiles in adobo (from 7 oz can)
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon cinnamon
  • Kosher salt & fresh ground black pepper
  • 6 lbs chicken parts (legs, thighs, wings, breasts)
Instructions
  1. Heat oil in large skillet over medium-high heat.
  2. Cook garlic, stirring frequently, until golden, about 5 minutes. Transfer with slotted spoon to paper towel-lined plate.
  3. Reduce heat to medium and cook onions, stirring occasionally, until golden brown, about 15 minutes.
  4. Add garlic and remaining ingredients, except chicken, to skillet with 1 teaspoon salt. and ½ teaspoon pepper and simmer, stirring occasionally, until sauce is slightly thickened, about 25 minutes.
  5. Pre-heat oven to 450 F with rack in the middle.
  6. Coast chicken with half of sauce, then roast, skin side up, in a large baking dish or pan for 25 minutes.
  7. Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, 25 minutes more, or until internal temperature of largest piece reaches 165 F. (you may need to remove the smaller pieces first, and then roast the large pieces for a little longer).

 

4 Comments

    • Lucy…you’d love this dish. I love heat that kind of heats you after a few bites. Not overpowering, but just enough to make it feel so good. The chicken stays really nice and juicy and has such a depth of flavor. Let us know if you give it a go! Kris & Wesley

  • Hey Kris and Wesley:

    Hope you are well. We will be making the Roasted Chipotle very soon, It looks delicious!!
    Love some spice in our food!!

    • Hi Sandra! Yes! Everyone could use a little spice every now and then! And this is just the right amount. Let us know how it turns out and what you think. Hope you enjoy it!! Thanks so much! Kris & Wesley

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