Like I said last time (and many, many times) I love chipotles in adobo. With the spiciness and the smokiness, you really can’t go wrong. As soon as I saw this recipe pop up in my google reader, I starred it. I could tell just from the recipe that we would love this, but the fact that Josie from Pink Parsley made it and liked it sealed the deal—we tend to have very similar tastes in food.
This is essentially a roasted chicken dish with chipotle barbecue sauce. The sauce is spicy from the chipotles and slightly sweet from the brown sugar and ketchup. The cinnamon is almost undetectable, but just that little bit does give the sauce a little extra something. . In fact, I think a little pinch of cardamom would be great in here, too.
I decided to make this with chicken thighs, which worked out perfectly. Roasting 2 entire chickens for the two of us sounded like a bit of overkill. This is actually the second time I’ve made this chicken, the first time being with leg quarters. I love dark meat, as you know. The first time I made this, though, I neglected to realize the flash was on my camera, and it just looked like a giant scary orangey-yellow mass. I didn’t think it would make you want to make it. Hopefully this somewhat better picture will sway you.
Caramelized Chipotle Chicken
Adapted from Gourmet
1.5 Tbsp. olive oil
4 large garlic cloves, thinly sliced
1 onion, chopped
1/2 cup ketchup
1 tbsp. Dijon mustard
1 Tbsp. packed brown sugar
2 Tbsp. chopped chipotles in adobo
1/2 Tbsp. Worcestershire sauce
1 Tbsp. cider vinegar
1/4 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. pepper
4 bone-in, skin-on chicken thighs (or two leg quarters, or one whole chicken)
Heat oil in a large heavy skillet over medium heat, until shimmery. Cook garlic, stirring occasionally, until golden, and then remove with a slotted spoon and set aside. Add the onions to the oil, and cook, stirring occasionally until golden brown, about 15 minutes.
Add garlic and remaining ingredients, except chicken, to skillet and simmer, stirring occasionally, until thickened, about 25 minutes.
Preheat oven to 450 and place a rack in the center. Brush half of the sauce over the chicken thighs and roast skin side up for 15-20 minutes. Brush remaining sauce on chicken and roast until cooked through and well browned in spots, about 20 more minutes.
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I made this after seeing it on Pink Parlsey as well- the glaze is great on pork too!
Looks really good. You sure do have a penchant for Mexican flavors.
These look and sound great! I love chipotles in adobo too…so much wonderful flavor, and such a convenient, affordable, healthy product!
Hi
How much onions do I use, you list in the directions part but don’t list it in the ingredient’s list.
Hi Jackie. It’s one onion. I just added it to the ingredient list. Sorry, I am notorious for omitting ingredients in lists these days, I swear!
Mmmmmm Elly. I can taste the smokiness of the chipotle calling me now!!
mmm I need to make this again soon!
This looks so good! We love chicken thighs and the sauce sounds so yummy! I’ll definitely be making these soon!
This looks awesome. I’m def going to have to try it.
I JUST made this chicken this weekend for my family….and while I loved the idea of it, I think that next time I will bake chicken pieces/breasts instead of a whole chicken. It was sooooo much trouble to cut it apart and all the chipotle yumminess slid off the skin of the chicken. I didn’t even bother to photograph mine…but I have it on my list to make again with chicken breasts! My leftover chicken is destined for chipotle enchiladas later this week!
I haven’t cooked with chipotles before. This chicken looks so perfect for at-home eating, though. Perhaps time to buy some chipotles!
Yum- I just added this to my menu for next week. I have two cans of chipotles in adobo so this will work out perfectly!
I made this last night and it was delicious. Like you, I used four thighs but once that sauce started simmering and smelling so good, I quickly added more ingredients so I could have more of it. I forgot to take a photo for my blog, and even if I did, I don’t have a good camera and my photos always look like crap. Could I use your photo and give you credit/link love for it?
Hi Deirdre – sure, you can use my pic if you credit me. Thanks for asking before posting it :)
Can I use boneless skinless chicken breasts for this?!?!!!
Hi Brittany – that should be fine. I would personally do it one of two ways:
- bake the chicken breasts with the sauce (you will want to use a lower temp, like 350, and reduce the baking time by a lot based on how big the chicken breasts are) and then pop them under the broiler for a minute or two at the end to caramelize the sauce
- cook the chicken breasts in a little canola oil in a skillet until they are slightly undercooked; slather the sauce on one side and place it under the broiler for a minute; flip & do the same with the other side.
I cooked this tonight and it was delicious. The only thing was the spice! I used only 1 chopped chipotle pepper and it burned the roof of my mouth. So newbies to chipotle peppers watch out!
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