Latin Baked Chicken

  • mangiapeach Posted: 05/19/10
    Worthy of a Special Occasion

    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.

  • EllenDeller Posted: 08/19/10
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    This is my favorite chicken dish using chipotle, and the easiest. Flavor was superb, perfect for thighs.

  • kateh1 Posted: 08/16/10
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    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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!

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