SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Chipotle-Barbecue Chicken

November 2010
Chipotle-Barbecue Chicken

by 15 people

add your rating

Add a comment

Makes: 4 servings

Prep: 30 mins

Bake: 30 mins

  • 6 tablespoons butter
  • 6 large cloves garlic, finely chopped
  • 1 large onion, chopped
  • 1/4 cup chipotle chiles in adobo sauce, chopped
  • 3/4 cup ketchup
  • 3 tablespoons cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon worcestershire sauce
  • 8 chicken thighs (about 2 pounds)
  • 1 1/2 pounds small red-skinned potatoes, halved
  1. Preheat the oven to 425 degrees . Line a rimmed baking sheet with foil. In a deep skillet, heat 3 tablespoons butter over medium heat. Add the garlic and cook, stirring frequently, until golden, about 3 minutes. Using a slotted spoon, transfer the garlic to a small bowl. Add the onion to the skillet and cook, stirring occasionally, until golden, about 8 minutes.
  2. Add the chipotle chiles in adobo sauce to the skillet. Add the ketchup, vinegar, brown sugar, worcestershire and garlic and cook, stirring occasionally, until thickened, about 5 minutes.
  3. Using tongs, coat the chicken in the sauce and place skin side up on the prepared baking sheet. Bake until the chicken is cooked through, about 30 minutes.
  4. Meanwhile, in a large saucepan, cover the potatoes with salted water and bring to a boil. Lower the heat and simmer until tender, about 12 minutes. Drain, then mash with the remaining 3 tablespoons butter. Serve alongside the chicken.