Sweet and Spicy Chipotle Chicken


  • 2 chipotle peppers in adobo sauce plus 3 tablespoons adobo sauce
  • 1/4 cup tomato paste
  • 3 tablespoons honey
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 roasting chicken (6 to 7 pounds)


  1. Pulse chipotle peppers, adobo sauce, tomato paste, honey, olive oil and sea salt in a food processor or blender until smooth. Spread mixture evenly over chicken. Refrigerate, covered, at least 1 hour or overnight.
  2. Preheat oven to 400°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together.
  3. Roast 20 minutes. Reduce oven setting to 350°. Roast 1-1/2 - 1-3/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.)
  4. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.

Recipe source:tasteofhome

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