Rating: 2 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0
Recipe by Oxmoor House January 2004

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Credit: Oxmoor House

Recipe Summary

prep:
12 mins
cook:
55 mins
marinate:
1 hr
total:
2 hrs 7 mins
Yield:
6 servings (serving size: 3 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a small bowl; stir in 1 tablespoon oil. Rub herb mixture over chicken pieces. Place chicken in a shallow dish or large heavy-duty ziptop plastic bag; cover or seal and marinate in refrigerator 1 to 4 hours.

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  • Prepare grill.

  • Drain chiles, reserving sauce. Set aside 4 chiles and 1 tablespoon sauce. Reserve remaining chiles and sauce for another use. Finely chop chiles.

  • Heat 1 teaspoon oil in a medium non-stick skillet over medium-high heat; add onion and garlic. Cook 5 minutes or until tender, stirring constantly. Stir in chopped chiles and cook 1 minute, stirring constantly. Add reserved 1 tablespoon adobo sauce. Stir in ketchup and next 5 ingredients. Bring to a boil; reduce heat, and simmer 10 minutes. Remove from heat, and set aside.

  • Place chicken on grill rack coated with cooking spray; cover and grill 10 minutes on each side. Brush with chipotle mixture. Grill 15 minutes or until chicken is done, turning occasionally and basting with remaining sauce.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

258 calories; fat 7.8g; saturated fat 1.5g; protein 21.1g; carbohydrates 26.5g; cholesterol 68mg; iron 2.7mg; sodium 718mg; calories from fat 27%; fiber 2.5g; calcium 58mg.
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