Tuesday, November 2, 2010

Chipotle-Barbeque Chicken

This is another recipe from Rachael Ray magazine. It was easy and hands off, since you can throw it in the oven and walk away for awhile. The chicken was flavorful and very juicy. It's another $10 spot meal and was actually very cheap since HEB had bone-in chicken on sale ridiculously cheap a couple of weeks ago and I had everything else on hand. By the way, I have always purchased the tiny can of chipotle peppers in a adobo sauce and typically only use 1 or 2 of the peppers each time. So, I started to take the teensy plasticware containers (the ones that always come in box sets and you never use) and put 2 peppers and some sauce in each and freeze. That way, I rarely have to purchase cans! I just yanked one out of the freezer to thaw the night before I made this recipe.

Chipotle-Barbeque Chicken
3 tablespoons butter
6 large cloves garlic, finely chopped
1 large onion, chopped
1/4 cup chipotle chiles in adobo sauce, chopped
3/4 cup ketchup
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon worcestershire sauce
8 chicken thighs (about 2 pounds) <-I used chicken breasts, thighs gross me out

Preheat the oven to 425°. Line a rimmed baking sheet with foil. In a deep skillet, heat 3 tablespoons butter over medium heat. Add the garlic and cook, stirring frequently, until golden, about 3 minutes. Using a slotted spoon, transfer the garlic to a small bowl. Add the onion to the skillet and cook, stirring occasionally, until golden, about 8 minutes.

Add the chipotle chiles in adobo sauce to the skillet. Add the ketchup, vinegar, brown sugar, worcestershire and garlic and cook, stirring occasionally, until thickened, about 5 minutes.

Using tongs, coat the chicken in the sauce and place skin side up on the prepared baking sheet. Bake until the chicken is cooked through, about 30 minutes.

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