I’m not a lover of too much heat in my food, but for some reason, I’m a sucker for chipotle peppers. This Charred Chipotle Chicken was the perfect dish to satisfy my craving for heat. And, the charred part is easier than you think – all you need is your oven to make this beautiful chicken dish come to life!
Even though I love cooking and baking, there’s nothing more satisfying than a dish that takes up very little of your time and effort. Charred Chipotle Chicken is pretty much a prepare, bake, and forget about it type of dish.
Once you’ve prepared the sauce, the rest is a no-brainer. To save yourself some time, you could make this sauce in advance and store it in your refrigerator. I would never recommend baking this chicken in advance, because reheating chicken (in my humble opinion) dries it out and who likes dry chicken? Seriously!
The sauce, however, can most certainly be prepared with very little work. Simple let it cool down and transfer it to a mason jar. It can safely sit in your refrigerator for 4 or 5 days and still be perfectly spicy and tasty.
This recipe is quite versatile. I used chicken drumsticks, because that’s my favourite part of the chicken. Yes, I’ve posted quite a few chicken wing recipes, and those were all delicious, but I much prefer the drumstick; it has more meat and it’s difficult to overcook a drumstick, they remain moist and are perfect for the addition of sauces and seasonings. You could also use chicken thighs in this recipe as well.
When it comes to the chipotle in adobo sauce, I tend to be a little timid of the actual pepper itself. I remove the peppers and use only the adobo sauce. If you can handle the heat, feel free to puree a pepper or two and add it to the sauce mixture.
Charred Chipotle Chicken
- 8-10 chicken drumsticks, skin on
- 1 large onion, sliced
- 1 cup ketchup
- 3 tablespoons sauce from canned chipotle peppers in adobe sauce
- 2 tablespoons vinegar
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- ¼ cup honey
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- ½ cup water
- Parsley for garnish, optional
- Preheat your oven to 350 degrees.
- Wash the chicken under cold water and place in a baking dish. Pour in half cup of water and nestle the cut onions in around the chicken drumsticks.
- Cover with foil and bake for 1 hour.
- In the meantime, whisk together all other ingredients in a bowl and set aside.
- After the one hour has passed, remove the chicken from the oven and discard the foil. Baste the chicken with half of the sauce mixture and return to the oven for 20 minutes.
- Once again, remove the chicken from the oven. Baste with the remaining sauce and place back in the oven. Switch your oven setting from bake to broil at 500 degrees.
- Broil the chicken for 5 minutes. Watch carefully! Depending on how fast your oven broiler heats up, the chicken could burn. You want the sauce to slightly char on the top, but not burnt.
- Remove from oven, sprinkle fresh cut parsley on top and serve immediately.