|I love chipotles. Some of my most favorite recipes include them, most memorably chipotle short rib tacos. This recipe comes from the amazing Elly Says Opa. This chicken does not disappoint and I cannot wait to make it this summer on the grill. Who can pass up the doubly smokey flavor of chipotles on the grill? I freeze the chipotles in adobo in tablespoon portions so I can add them to recipes easily and not have to waste the whole can. Miss F went mad for the chicken, not surprising since it had a nice spicy kick to it. I really enjoyed the Dijon, I am going to try adding it to my usual barbecue sauce.|
1 tablespoon olive oil
4 large garlic cloves, thinly sliced
½ onion, chopped
½ cup ketchup
1 tablespoon Dijon mustard
1 tablespoon packed brown sugar
2 tablespoons chopped chipotles in adobo
2 teaspoons Worcestershire sauce
2 tablespoons cider vinegar
½ teaspoon salt
¼ teaspoon pepper
4 bone-in, skin-on chicken thighs
Heat oil in a large heavy skillet over medium heat. Cook garlic, stirring occasionally, until golden, and then remove with a slotted spoon and set aside. Add the onions to the oil, and cook, stirring occasionally for about 10 minutes. Return the garlic to the pan and add ketchup, mustard, sugar, chipotles, Worcestershire, vinegar, salt and pepper. Simmer for 25 minutes.
Preheat oven to 450 and place a rack in the center. Place the chicken in a shallow baking dish, brush the thighs with half of the prepared sauce. Roast for 20 minutes. Brush remaining sauce on chicken and roast for 20 minutes more, until cooked through.
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