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.