Wednesday, October 27, 2010

Caramelized Chipotle Chicken

Oh chicken... how I love thee. And while this picture may resemble something from the show Dexter, I assure you it was one of the best chicken dishes I've had in a long time.

I make chicken so often because it's my favorite source of protein. I find it so versatile. I always hear people calling chicken "boring" and I find this shocking! I mean there are just SO many ways to make chicken- it doesn't need to get boring.

When I saw this recipe I instantly knew I had to make it. It looked so saucy and delicious. Sure enough, it lived up to every expectation. Surprisingly this was my first time using chipotles in adobo and I think I found a new favorite food. They are so spicy and saucy and rich tasting. L-O-V-E.

I am not sure if my picture conveys how amazing this chicken is. It might look a bit messy and sloppy- but it's actually quite flavorful, smoky, and spicy. John also loved it and I have a feeling I'll make this again. The beauty of it is that it's so flavorful that it would make for an amazing meal when entertaining. Try it- soon- and then let me know what you think!

Source: Adapted from Elly Says Opa!, originally from Gourmet


1.5 Tbsp. olive oil
4 large garlic cloves, thinly sliced
1/2 tsp. onion powder
1/2 cup ketchup
1 Tbsp. packed brown sugar
2 Tbsp. chopped chipotles in adobo
1 Tbsp. Worcestershire sauce
1 Tbsp. vinegar
1/2 tsp. salt
1/4 tsp. pepper
2 bone-in, skin-on chicken breasts
Heat oil in a large heavy skillet over medium heat, until shimmery.  Cook garlic, stirring occasionally, until golden, and then remove with a slotted spoon and set aside.  Add the onion powder to the oil, stir and allow to simmer for about 1 minute.
Add garlic and remaining ingredients, except chicken, to skillet and simmer, stirring occasionally, until thickened, about 25 minutes.
Preheat oven to 450 and place a rack in the center. Brush half of the sauce over the chicken thighs and roast skin side up for 15-20 minutes.  Brush remaining sauce on chicken and roast until cooked through and well browned in spots, about 20 more minutes.


  1. I made this for dinner last night and WOW - we loved it! My husband said it could be served at a restaurant! He's normally incredibly picky, but he gave it a huge thumbs up. It was literally perfect.

  2. Just a quick question - what kind of vinegar do you use for this? cider, white, balsamic? TIA!

  3. You can use what you have- but don't use balsamic. I used red wine vinegar and it was delicious.