Latin Baked Chicken

The flavor was outstanding. Next time I will thicken the sauce with a little corn starch. It was a little runny and my chicken did not glaze like shown in the picture. It still had nice flavor but I love a thick glaze on boneless skinless chicken thighs.

Just made this for dinner, and my husband really loved it. We had a whole chicken (in pieces), so we used that, and made it on the grill to keep from heating up the house. I liked the flavor, but would like to increase it a bit, so next time i will probably marinate longer, and try the baking method. I never like dark meat, but my husband convinced me to try a bite of the thigh. SO much better than the breast. Much more flavorful, and because it was a thinner piece of meat, the flavors penetrated more. Will definitely try again!

I used skinless boneless chicken breasts. I pounded them a bit so they would cook more evenly. I baked 10 minutes then basted every 5 until done. The sauce is very good. This is a very solid weeknight or Sat lunch recipe.I'm sure it would be even better on dark meat or perhaps even pork. It's nice and spicy but not overwhelming.

Very good. I make a large batch of the sauce and keep it frozen for a quick sauce on a busy night.

Very tasty, simple & quick to make. Will make a little more marinade next time, though. To save even more time I did not puree & boil the remaining marinade, just basted chicken several times.