Yield
Serves 4 (serving size: 2 thighs and 1 1/2 tablespoons sauce)

How to Make It

Combine orange marmalade, cider vinegar, minced chipotle chile, and adobo sauce in a saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until syrupy. Place a grill pan over medium-high heat; coat pan with cooking spray. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Brush cooked chicken with chipotle sauce. Sprinkle with green onions.

Ratings & Reviews

IoneTaylor's Review

IoneTaylor
June 10, 2012
These have great flavor - not too spicy, and they're pretty to serve.

mikoprice's Review

1hungeryferret
January 02, 2012
N/A

TerriS2's Review

mikoprice
November 20, 2011
Very tasty. Made them in electric skillet. Very nice change from chicken breast!

1hungeryferret's Review

TerriS2
November 16, 2011
Very easy weeknight dinner. The sauce wasn't spicy enough for us, so I increased the adobo sauce to about 4 tsp. (I'm sure this changed the sodium level a lot; maybe chipotle powder to keep that level down?) Also, we cooked them on the grill rather than in a pan. They were good with a veggies and greens salad and potato skins. They would also make a good sandwich.