Saturday, May 8, 2010
Spicy and Sweet Chipotle Chicken
This yummy chicken has become one our favorite meals in recent weeks. The preparation requires very little time. The recipe requires one “special” ingredient – chipotle chilies in adobo sauce. Chipotle’s are roasted jalapenos, they pack quite a punch of heat, but are also amazing flavorful. You can find them (they come in cans) at Hispanic grocers and most well stocked super markets. Our favorite brand is La Morena.
1 Whole Chicken, skin removed (you can cut it into pieces or leave whole – we’ve done it both ways)
1 teaspoon sea salt
2 Tablespoon Olive Oil
From a can of chipotle chilies in adobo sauce: 3 Tablespoons of Adobo Sauce + 1-2 Whole Chipotle Peppers (depending on how spicy you want it)
¼ Cup Tomato Paste
2 Tablespoons Honey or Agave Nectar
2 Whole Dates (optional for a little extra sweetness and depth of flavor)
Wash the chicken and pat it dry with paper towels.
In a food processor pulse together the salt, oil, chipotles, adobo sauce, tomato paste, honey or agave and dates. Alternatively, finely mince the chipotle pepper (and dates if using) and use a whisk to thoroughly combine all of the glaze ingredients.
Put a large sheet of aluminum foil (enough to wrap around the chicken) inside a baking dish large enough to hold the chicken. Place the chicken on the foil, pour the glaze over the chicken and use your hands to rub the glaze all of the chicken. Wrap the foil around the chicken so that it is fully enclosed. Let the chicken marinade for at least one hour – preferably overnight.
When you are ready to cook the chicken:
Move a rack to the second row in your oven (about 2-3 inches from the bottom of the oven) OR Use an outdoor grill(and keep your home cool)
Preheat the oven to 400 degrees or heat your grill up to that equivalent.
Place the chicken (in the foil) in your oven or on the grill. If grilling, make sure to close the lid on the grill.
Cook the chicken for about 90 minutes (60 minutes if the chicken is cut apart).
Let the chicken rest 10 minutes before opening the foil.
I like to serve this with a green salad dressed with lime juice, salt and some diced avocado. Roasted sweet potatoes are also a great side-dish (I’m pretty sure I could live on sweet potatoes!)
*You will likely have some leftover chipotles in adobo – they also make a great addition to hummus!
By the way, I've included this recipe as part of several weekly recipe sharing events: Slightly Induglent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays and Tuesdays at the Table. Check out all the great recipes other bloggers have contributed!