Agave nectar offers a slight sweetness to the glaze, offsetting the heat of the chipotle chile and adobo sauce in Chipotle Chicken.
Cooking Light JANUARY 2012
Preheat oven to 350°. Combine onion, agave nectar, chicken broth, chipotle chile, and adobo sauce from chipotle can. Heat an ovenproof skillet over medium-high heat. Add olive oil; swirl. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 3 minutes on each side or until browned. Add onion mixture to pan; bring to a boil. Bake at 350° for 8 minutes or until done, turning and basting once. Remove chicken from pan. Return pan to medium heat. Bring glaze to a boil; cook 2 minutes or until thick and bubbly. Stir in lime juice. Brush over chicken.
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