Friday, September 10, 2010

Latin Baked Chicken

From Cooking Light Magazine.

I'll warn you now, this one is HOT.  It was about at the top of my tolerance level (and I like to think I have a pretty high tolerance level).  If you want it to be less spicy, remove the seeds from the chipotle chiles before chopping them.  I wouldn't necessarily consider this a kid-friendly dish.

1/4 cup lime juice
3 tbsp soy sauce
2 tbsp honey
2 tbsp minced chipotle chile in adobo sauce (found in the hispanic food section)
3-4 chicken breasts

Preheat oven to 400*.  Combine lime juice, soy sauce, 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 in an oven-safe dish 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 1/2 of the cooked sauce; return to oven and bake an additional 10 minutes.  Brush chicken with remaining sauce; bake an additional 10 minutes or until a meat thermometer registers 165*.

Serve with your choice of rice and a vegetable.

1 comment:

Molly said...

yum! That sounds delicious. I love chipotle chilies, but have never cooked with them. Time to go to walmart.