Latin Baked Chicken

This is another recipe from the June 2010 of Cooking Light and I LOVED this chicken! It was sweet, but still had some kick to it and the sauce formed a yummy, almost crispy glaze over the chicken. I only used 2 chicken breasts and I was really, really, wishing I had made more so I would have leftovers would be SO good sliced on top of a crisp green salad! (Oh, and did I mention, only 5 ingredients!)

1/4 cup fresh lime juice
3 T less-sodium soy sauce
2 T honey
2 T minced chipotle chile in adobo sauce
8 (4-ounce) bone-in chicken thighs, skinned (I used 2 chicken breasts)

-Preheat oven to 400°.
-Combine lime juice, soy sauce, 2 tablespoons honey, and chipotle in a large bowl.
-Add chicken, and toss well to coat. Let stand for 10 minutes at room temperature.
-Arrange the chicken on a broiler pan coated with cooking spray, reserving marinade.
-Bake at 400° for 15 minutes. Place reserved marinade in a blender, and process until smooth.
-Place pureed marinade in a small saucepan. Bring to a boil, and cook 3 minutes.
-Brush chicken with half of cooked sauce; return to oven and bake an additional for 10 minutes. Brush chicken with remaining sauce; bake an additional 10 minutes.


camelia said...


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