chipotle-honey chicken with mango-avocado salsa

via "Cravings" by Chrissy Teigen

Bow down to the greatest, easiest and most flavor packed main dish known to mankind presented to us by real life unicorn Chrissy Teigen. This is my go-to dish to throw together for any dinner party regardless of whether it's a family affair or a lady gang girls' night. *side note: it's been decided that girls' night on a Sunday is no longer allowed since we all need to be functioning adults when the sun comes up on Monday.*


The trick to nailing this recipe on the first try is to let the chicken marinate in the chipotle-honey sauce the night before you bake it to allow the chicken to absorb as much of the chipotle-honey-garlicky goodness as possible. I also tend to make more sauce than the recipe calls for because it's just that good and slather it all over the chicken before, during and after baking.



I've changed up the sauce a little bit, using the whole two cans of chipotle chiles and without a doubt add more than the 20 cloves of garlic that the recipe calls for. I'm obsessed with garlic, so used somewhere between 30-40 garlic cloves (about three-ish girly handfuls). May or may not have eyeballed the bourbon as well, so pretty sure there was more than a quarter cup of bourbon in the sauce (closer to three-quarters of a cup). Boozed this batch up because it was girls' night, duh. *Word to the wise, only cook with alcohol you're willing to drink. If a recipe calls for wine, do yourself a solid and get something better than 3-buck-chuck from Trader Joe's (not that I won't drink it).*


For the chicken, I've used both bone-in, skin-on chicken thighs and drummies and boneless, skinless chicken thighs. The only difference is that the bone-in chicken takes a bit longer to cook than boneless chicken. Both bone-in and boneless chicken retains moisture with this recipe since it's drenched in the chipotle-honey marinade. If you're more health conscious and looking to avoid the extra calories from fat, use boneless-skinless chicken thighs, otherwise follow what Queen Teigen spells out below.


I usually serve this main with some sort of arugula salad with a citrus-vinaigrette dressing to balance out the heat from the chipotle-sauce and wine... obvs.



Chipotle-Honey Chicken with Mango-Avocado Salsa

Serves: 6-8 Prep Time: 30 minutes Non-active: 2 hours - overnight marinading

Cook Time: 45 minutes Total Time: 3 hours 15 minutes - a hella long time


Ingredients

For the CHIPOTLE SAUCE

(makes 2 1/2 cups)

  • 1 1/2 (7-ounce) cans chipotle chiles in adobo

  • 11/2 cups your favorite barbecue sauce

  • 1/2 cup (packed) light brown sugar

  • 1/4 cup bourbon or whiskey

  • 20 cloves garlic

  • Juice of 1 lime

For the CHICKEN

  • 4 large bone-in, skin-on chicken thighs

  • 4 bone-in, skin-on chicken drumsticks

  • Kosher salt and freshly ground black pepper

  • 3 to 4 tablespoons honey

For the MANGO SALSA

  • 1 large, firm mango, pitted and finely diced (see below)

  • 1/2 firm avocado, diced

  • 3 tablespoons finely diced red onion

  • 1/4 cup (loosely packed) cilantro leaves

  • Grated zest and juice of

  • 1/2 lime, or more to taste

  • Kosher salt and freshly ground black pepper

Cooking Directions

MAKE THE CHIPOTLE SAUCE: In a blender or food processor, combine the chipotles, barbecue sauce, brown sugar, bourbon, garlic, and lime juice and process until smooth, about 30 seconds.

MAKE THE CHAACKEN: Season the chicken generously with salt and pepper and place the pieces in a glass baking dish or large zip-top bag. Add 2 cups of the chipotle sauce to coat the chicken. Refrigerate for at least 2 hours and up to 1 day.

Preheat the oven to 375°F. Line a baking sheet with foil.

Remove the chicken from the marinade (the chicken should still be nicely covered in it) and transfer to the baking sheet. Arrange the chicken in one layer. Bake until almost cooked through and the edges are beginning to be charred and crusty, about 35 minutes. Remove the chicken from the oven, brush with the remaining 1/2 cup chipotle sauce, drizzle with the honey, and return to the oven and bake until cooked through, about 10 minutes longer.

MEANWHILE, MAKE THE MANGO SALSA: In a bowl, toss together the mango, avocado, onion, cilantro, lime zest, lime juice, and salt and pepper to taste. Serve the chicken with the salsa.




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