The original recipe I followed tonight is fussy about the preparation of this sauce. You marinate the chicken in some of it, then put the rest in a blender and reduce it. Brush the chicken with half the reduced sauce, bake, brush again with remainder of sauce, and serve. I had no time for any of that. I prepped my chicken and made the sauce at 9 o’clock this morning, keeping them separate until about 1 PM. I let the mix of chicken breasts and thighs marinate for about 3 hours, until I baked the whole shebang without any additional glazing while it cooked. My method worked fine, though without the extra sauce (from the baking pan) poured over the chicken, it was less flavorful than I’d hoped.
I bought the chipotle chile in adobo sauce this time because I’ve seen it included in my recipes lately. It comes in a small can, at my supermarket it was near the olives and sun dried tomatoes. I wasn’t impressed. I didn’t think the flavor was that different from any hot sauce, and so I would just rather use the sriracha I already have in the house instead.
This is a possible repeat. Next time I would marinate the chicken for longer, and then grill it. There’s enough honey in the mix that it should get nice and caramelized when cooked that way. I served it with Spanish rice (from a mix) and roasted cauliflower.
Honey, Chipotle, & Lime Baked Chicken
Adapted from Cooking Light, June 2010
2 lbs. boneless, skinless chicken thighs or breasts
4 limes, juiced (about 1/2 c. juice)
1/3 c. lower sodium soy sauce
1/4 c. honey
2 Tbsp. chipotle chile in adobo sauce, minced
Rinse, trim, and pat the chicken dry. Arrange pieces in a single layer in a large baking dish.
Combine remaining ingredients in a small bowl, and then pour over the chicken. Marinate for an hour or more.
Preheat oven to 375° F. Turn each piece of chicken over once, so the down side is now up, and then put in the oven to bake, uncovered for about 45 minutes or until cooked through. Transfer chicken piece to a platter and serve the sauce in a gravy boat on the side.