Monday, May 27, 2013

Caramelized Chipotle Chicken

Looking for something along the lines of BBQ but for the oven rather than a grill, I found this recipe. Originally written to include two whole chickens, I went with dark meat, just the drums and thighs.

Caramelized Chipotle Chicken
adapted from Epicurious
click to print

1/4 c extra-virgin olive oil
8 large garlic cloves, thinly sliced (about 1/2 cup)
2 medium onions, chopped (about 2 cups)
1 c ketchup
2 tbsp Dijon mustard
2 tbsp packed dark brown sugar
1/4 c chopped canned chipotle chiles in adobo (from a 7-ounce can)
1 tbsp Worcestershire sauce
2 tbsp cider vinegar
1/2 tsp cinnamon
4 chicken thighs and 4 chicken drums, about 3.5 lbs

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.

Cook garlic, stirring constantly, until golden, then transfer with a slotted spoon to a plate.

Reduce heat to medium and cook onions, stirring occasionally, until golden-brown, about 15 minutes.

Add garlic and remaining ingredients, except chicken, to skillet with 1 teaspoon salt and 1/2 teaspoon pepper and simmer, stirring occasionally, until sauce is slightly thickened, about 5 minutes.

Preheat oven to 450°F with rack in middle.

Coat chicken with half of sauce, then roast, skin side up, in a 17-by 11-inch heavy 4-sided sheet pan 25 minutes.

Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, 20 to 25 minutes more.

This chicken turned out very well! I thought it'd be a lot spicier since I didn't remove many of the seeds - I had chopped the chipotles and then considered removing some seeds before deciding against it out of sheer laziness. But maybe the heat-level is really from the insanely hot rice I made to accompany.

Sticky fingers and sauced lips are good. If it turns out the baking sheet is a nightmare to clean, I'll remember to use foil next time. However, if you use up to six or seven pounds of chicken as the original recipe specified, there will be much less sauce to stick to the pan. Either way, I wouldn't change a thing, though I do think a go on a grill would also be excellent.

Oh, that garlic? Frying it like that made them like little potato garlic chips. It was the weirdest thing. The brush I used didn't allow for many chunks to be applied to the chicken so I can't tell if I'd eaten any garlic crisps or not. Maybe they'd softened even though I didn't do the 25 minute simmer, instead just stirring the sauce components together and calling it done. The sauce was already so thick after combining the ingredients that I was certain the sauce would burn without constant stirring. Note for next time: prep the sauce in the skillet, dredge the chicken in it before transferring the pieces to a baking sheet and baking. Proceed as directed.

While I went Mexican with my meal, the sauce is BBQ'y enough that it would be suitable with a plain buttered ear of (grilled) corn and some mashed potatoes.

  • extra-virgin olive oil: $0.36
  • garlic cloves: $0.50
  • onions: $0.60
  • ketchup$0.60
  • Dijon mustard: $0.90
  • dark brown sugar: $0.07
  • chipotle chiles in adobo: $1.49
  • Worcestershire sauce: $0.30
  • cider vinegar: $0.04
  • chicken thighs and drums: $9.15
Total: $14.01 or about $3.50 for each of four servings.