Roasted Chipotle Chicken

Course: Mexican

Cuisine: Mexican / TexMex

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: people

Calories: 650kcal

Author: Kris Longwell

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

Equipment

9"x13" baking dish or rimmed baking sheet

Ingredients

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 tablespoon Dijon mustard
2 tablespoon brown sugar dark
¼ cup chipotle chiles in adobo sauce, chopped
1 tablespoon Worcestershire sauce
2 tablespoon apple cider vinegar
½ teaspoon cinnamon
1 teaspoon Kosher salt
½ teaspoon black pepper freshly ground
4 lbs chicken parts legs, thighs, wings, breasts

Instructions

Heat the oil in a large skillet over medium-high heat.
¼ cup extra-virgin olive oil
Cook the garlic, stirring frequently, until golden, about 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.
8 cloves garlic
Reduce the heat to medium and cook the onions, stirring occasionally, until soft and slightly browned, about 12 to 15 minutes.
2 cups onions
Add garlic and remaining ingredients, except chicken, to the same skillet, stirring occasionally, until sauce is slightly thickened, about 15 minutes.
½ cup ketchup, ½ cup chili sauce, 2 tablespoon Dijon mustard, 2 tablespoon brown sugar, ¼ cup chipotle chiles, 1 tablespoon Worcestershire sauce, 2 tablespoon apple cider vinegar, ½ teaspoon cinnamon, 1 teaspoon Kosher salt, ½ teaspoon black pepper
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.
4 lbs chicken parts
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.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

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.

Nutrition