Have I mentioned we’re on a heavy rotation of chicken? I’m hoping as long as I dress it up in different ways, husband won’t mind too much. And I’m realizing I need to branch out a bit, maybe even try my hand at a few fish recipes.
This recipe is from Cooking Light, June 2010.
Substitution made, noted below.
Latin Baked Chicken
1/4 c lime juice
3 tblsp soy sauce
2 tblsp honey
2 tblsp minced chipotle chile in adobo sauce
8 – 4oz each bone in chicken thighs, skinned – I used 2 boneless, skinless chicken breast
Combine lime juice, soy sauce, honey and chipotle in a large bowl. Add chicken and toss well to coat. Let stand 10 minutes at room temperature.
Arrange the chicken on a broiler pan coated with cooking spray, reserving marinade. Bake at 400 degress for 15 minutes. Place reserved marinade in a blender, and process until smooth. Place purred marinade in a small saucepan. Bring to a boil and cook 3 minutes.
Brush chicken with half of cooked sauce; return to oven and bake an additional 10 minutes; repeat with remaining marinade and bake another 10 minutes or until a thermometer registers 165.
This is the best kind of chicken recipe. Minimal ingredients, one bowl and one pan, and very tasty. If you’re using chicken breasts like I did, you will need to adjust your cooking time. In my oven, this took 20, maybe 22 minutes.