Great on the grill! Doubled the marinade and saved 1/2 for basting(too worried about raw chicken in it - ewwww). Omitted the seeds in the chipotle chilis to make it milder for my children.
Latin Baked Chicken
mangiapeach Posted: 05/19/10
EllenDeller Posted: 08/19/10
Marinated the chicken in the refrigerator for one hour, otherwise made no changes. This is really delicious! Served with the orzo-corn-basil-tomato salad. We ate every bite and wished there were more.
Saecca Posted: 08/01/10
Very easy meal! I used boneless chicken breasts instead and would only use 1 tablespoon of chipotle. It was a bit too intense for us. I served it with yellow rice with sliced scallions and a dollop of sour cream.
MandM5661 Posted: 07/07/10
I am not a baked chicken fan and I found this to be delicious. My family loved it. I made it exactly as printed. It was very easy. Will definitely make it again.
whldch Posted: 07/20/10
This is my favorite chicken dish using chipotle, and the easiest. Flavor was superb, perfect for thighs.
kateh1 Posted: 08/16/10
Fantastic! This was quite a spicy surprise from Cooking Light; CL's 'spicy' recipes are usually so bland. We will be making this again many many times. (PS - it was fast, too)
jeichner Posted: 06/28/10
I used chicken breasts and also grilled this instead of baking it. Really, really easy and lots of flavor. I was surprised how good it turned out and will definitely make again.
shortcook Posted: 08/25/10
This was delicious. Very flavorful. I tried it exactly as written and we loved it, but I think next time I will either do boneless skinless chicken thighs or chicken breast. I am not a big fan of eating around bones. Will definitely make again. Love the simplicity and the flavor. Served it with Spanish rice. So, so good. Having leftovers for lunch today.
LarryE56 Posted: 06/02/11
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.
JuliaGulia529 Posted: 08/14/11
Very good. I make a large batch of the sauce and keep it frozen for a quick sauce on a busy night.
pogomiss Posted: 01/16/12
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.
kicooke Posted: 06/12/12
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.
jjjamstou2 Posted: 05/29/12
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!