Monday, November 26, 2012
Chipotle Marinated Chicken
I never really need an excuse to eat spicy food, but if I did, the horrible cold I've had for a few days that has reduced me to a mouth-breathing crybaby is a really good one. I rarely get sick, so when I do, I'm completely miserable. When cold medicine fails to relieve my congestion, I turn to my favorite sinus clearing ingredients like sriracha, jalapenos, and canned chipotles in adobo.
Fortunately, my cold coincided with my discovery of Chrissy Teigen's hilarious blog So Delushious. Am I living under a rock? Have you guys been reading her blog all this time? For those of you who are equally clueless, she's the gorgeous Sports Illustrated swimsuit model, who also happens to be engaged to John Legend. Oh yeah, and she's in culinary school. I basically read her blog from start to finish in a day, and noticed that she mentioned this chipotle marinade half a dozen times. Needless to say, I dragged my sneezing, congested self to the grocery store and immediately bought all the ingredients for this delicious meal.
I'd consider this marinade on the milder side of spicy, so if you're not a spice fiend, don't be afraid! Also, I beg you to make this with the chicken thighs as specified, and not boneless skinless chicken breasts. I know that's the go-to piece of chicken for most people, but thighs are infinitely more flavorful and juicy and soak up this marinade like it's their job. By the way, since this marinade contains vodka, you can easily freeze it without it turning into a block of ice! I'm really wishing I'd doubled the recipe below and stored half in the freezer myself!
Here's what you'll need:
2 cans chipotle peppers in adobo
6 tablespoons vodka
1/4 cup fresh lime juice
2 tablespoons ketchup
2 cloves garlic, peeled and crushed
4 teaspoons light brown sugar, packed
1/2 teaspoon salt
2 tablespoons olive oil
2 pounds bone in, skin on, chicken thighs, rinsed
Chopped cilantro or chopped green onions for garnish (optional)
Combine all ingredients except for chicken in a food processor. Pulse for 1 minute, or until smooth. Place chicken thighs in an 8" glass baking dish, and pour marinade on top. Turn chicken to coat completely. They should be almost submerged in marinade. Marinate for 12 hours.
When ready to cook, preheat oven to 400 degrees. Remove chicken thighs from marinade and transfer to a 9x13 baking dish. Pour excess marinade around the chicken thighs if desired. Bake in preheated oven for 55-65 minutes, or until they have reached a minimum internal temperature of 165 degrees.
Source: Adapted from So Delushious