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A black dinner plate filled with two pieces of roasted chipotle chicken, cilantro-lime rice, and 2 lime wedges, all sitting next to a glass of Mexican beer.

Roasted Chipotle Chicken

Course: Mexican
Cuisine: Mexican / TexMex
Keyword: chipotle chicken recipe, how to roast chicken, Mexican chicken recipe
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 people
Calories: 650kcal
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. The sauce can be made a day ahead and kept in the fridge. We love serving this with our Cilantro-Lime Rice!
Print Recipe


  • 9"x13" baking dish or rimmed baking sheet


  • ¼ cup extra-virgin olive oil
  • 8 cloves garlic thinly sliced
  • 2 cups onions chopped
  • ½ cup ketchup
  • ½ cup chili sauce Heinz is good
  • 2 tbsp Dijon mustard
  • 2 tbsp brown sugar dark
  • ¼ cup chipotle chiles in adobo sauce, chopped
  • 1 tbsp Worcestershire sauce
  • 2 tbsp apple cider vinegar
  • ½ tsp cinnamon
  • 1 tsp Kosher salt
  • ½ tsp black pepper freshly ground
  • 4 lbs chicken parts legs, thighs, wings, breasts


  • Heat the oil in a large skillet over medium-high heat.
  • Cook the garlic, stirring frequently, until golden, about 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.
  • Reduce heat to medium and cook onions, stirring occasionally, until soft and slightly browned, about 12 to 15 minutes.
  • Add garlic and remaining ingredients, except chicken, to the same skillet, stirring occasionally, until sauce is slightly thickened, about 15 minutes.
  • Meanwhile, preheat the oven to 450°F with a rack in the middle.
  • Place the chicken pieces in a large bowl and add half of the sauce. Toss with a couple of large spoons to fully coat the chicken. Place the pieces in a baking dish, or baking pan, skin-side up. Place in the oven and roast for 20 minutes.
  • Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, usually 20 minutes more, or until the internal temperature of the largest piece reaches 165°F. (You may need to remove the smaller pieces first, and then roast the large pieces for a little longer). Serve at once.



Canned chipotles in adobo sauce can be found in the Hispanic section of most well-stocked supermarkets, or at a Mexican food market.  They can also be ordered online (see the body of the post for a link).  
Chili sauce can be found in the condiments section of most supermarkets.  Heinz has a chili sauce that is not too spicy, but very delicious.  Sriracha can be used, but it will add more intense heat.  You can also use all ketchup (1 cup total) if you can't find the chili sauce, or want even less spice. 
When chopping the chipotle peppers, use your knife to remove the seeds.  You won't be able to get them all, but this will reduce the amount of spice.  If you want the dish extra spicy, then don't remove the seeds, and increase the number of chipotle peppers.
We use a combination of chicken parts, including legs, wings, and thighs.  If going with bone-in breasts, you may need to cook them a little longer.  The internal temperature of the chicken should be at least 165°F. 
The sauce can be made up to 1 day in advance and store in an air-tight container in the fridge.  You can also freeze it for up to 2 months. 
We love serving this chicken with our Cilantro-Lime Rice.  It's the perfect cool side dish. 


Calories: 650kcal | Carbohydrates: 28g | Protein: 41g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 154mg | Sodium: 1115mg | Potassium: 659mg | Fiber: 6g | Sugar: 17g | Vitamin A: 545IU | Vitamin C: 13mg | Calcium: 59mg | Iron: 3mg