Chipotle BBQ Chicken
A newer favorite! The flavor profile of the finished chicken ends up being half classic BBQ and half spicy chipotle goodness. As we are now officially heading into April with the start of grilling season upon us, this recipe can tide you over until it’s full on time for summertime BBQ!
Ingredients:
One and a half 7oz cans chipotle peppers in adobo
1 and ½ cups BBQ sauce (whatever is your favorite!)
½ cup light brown sugar
10 cloves of garlic
Juice of 1 lime
8 bone-in and skin-on chicken thighs
Salt and black pepper
3 tablespoons of honey
In a blender or food processor, combine the chipotle, BBQ sauce, brown sugar, garlic and lime juice and process until smooth and well combined – about 30 seconds.
Season the chicken all over with salt and pepper and place the pieces in a large zip-loc bag. Add 2 cups of the chipotle mixture into the bag to coat the chicken. Refrigerate for at least 2 hours and up to a full day.
Preheat oven to 375. Line a rimmed baking sheet with foil. Remove the chicken from the marinade and transfer to baking sheet. Arrange the chicken in one layer and bake until almost cooked through – about 35 minutes.
Remove from oven and brush all pieces with the remaining ½ cup or so of chipotle sauce and drizzle with honey. Then return to the oven and bake until cooked through – about 10 minutes more.
Serve with rice and veggies, or anything else!
NOTE: When baking is done, I flip on the oven broiler to high and leave the chicken in for an extra 2 minutes to crisp up the skin a bit!
