Tray Of Chicken Chipotle Recipe

Chicken Chipotle

1. 1

   Make the chipotle marinade

   Finely chop the chipotle peppers and mince the garlic. In a medium bowl, whisk together 3 tbs olive oil, the chopped chipotle peppers, 2 tbs adobo sauce, 3 tbs fresh lime juice, 4 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano, 2 tbs light brown sugar, 1 tbs honey, 2 tsp kosher salt, and 1 tsp black pepper until smooth and homogenous.

2. 2

   Prepare the chicken

   Pat the 3 lb chicken thighs dry with paper towels. Place them in a large tray or bowl and pour the chipotle marinade over the thighs, rubbing the mixture under and over the skin so the pieces are well-coated.

3. 3

   Marinate

   Cover and refrigerate for at least 30 minutes and up to 4 hours (or overnight for best flavor). If short on time, you can proceed after 30 minutes.

4. 4

   Preheat oven and prep vegetables

   Preheat oven to 425°F (220°C). Line a large sheet pan with the baking parchment (or lightly brush the pan with the remaining 1 tbs olive oil). Slice the 1 medium red onion into wedges and the 2 bell peppers into strips. Toss the sliced onion and peppers with the remaining olive oil on the sheet pan and spread them into an even layer.

5. 5

   Arrange chicken on tray

   Place the marinated chicken thighs skin-side up on top of the bed of onions and peppers, spacing them so air can circulate. Reserve any excess marinade in the bowl (do not use marinade that has contacted raw chicken without cooking it).

6. 6

   Roast

   Roast in the preheated oven for 35–45 minutes, or until the chicken registers 165°F (74°C) at the thickest part and the skin is browned and slightly crisp. Vegetables should be tender and slightly caramelized. If pieces are browning too quickly, cover loosely with foil for the final 10 minutes.

7. 7

   Rest the chicken

   Remove the tray from the oven. Transfer the chicken to a cutting board or platter and tent loosely with foil to rest for 8–10 minutes. This keeps the juices in the meat.

8. 8

   Make the pan glaze (optional but recommended)

   While the chicken rests, place the sheet pan with the roasted vegetables and pan juices over two burners set to medium (or transfer juices and vegetables to a large skillet). Add 120 ml low-sodium chicken stock and scrape the browned bits from the pan with a wooden spoon. Bring to a gentle simmer. In a small bowl, whisk 1 tbs cornstarch with 2 tbs cold water to make a smooth slurry, then whisk the slurry into the simmering pan liquid. Stir in 2 tbs unsalted butter until melted and glossy. Simmer 1–2 minutes until the glaze thickens to a spoon-coating consistency. Taste and, if you like it sweeter, stir in up to 1 additional tsp honey or 1 tsp brown sugar; adjust salt/pepper as needed. If you want more brightness, add a squeeze of fresh lime juice.

9. 9

   Finish and garnish

   Return the rested chicken to the tray or place on a serving platter and spoon the warm chipotle glaze and roasted onions/peppers over and around the chicken. Sprinkle 0.25 cups chopped fresh cilantro over everything. Serve with lime wedges (from the included lime) on the side for squeezing.

10. 10

    Serving suggestion and storage

    Serve hot over rice, cauliflower rice, or with warm tortillas. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently and refresh with a spoonful of the reserved glaze or a splash of chicken stock to keep the chicken moist.