Chipotle Chicken

Before I dive into the chicken dish I’ve been meaning to post for more than a week, I wanted to send a big “Thank you!” to everyone who sent Napa suggestions our way. The tips have been super helpful and we can’t wait to get out there. I’m planning a series of “Modern Meals Goes to Napa” posts so I can let you know all about our trip.

Now, on to chicken. 

If you’ve spent any time with me you know I’m not the most graceful person… OK, I’m downright clumsy. I frequently run into walls, our bed and the coffee table as well as trip over real and imaginary cracks in the sidewalk. I take a bit more care in the kitchen, but I still manage to cut myself on occasion. The one thing I don’t do is burn myself.


It really doesn’t make any sense given my general lack of disregard for where my limbs are headed. I suppose I’ve done enough baking that my brain subconsciously knows it needs to make my fingers more careful. I really only burn myself once every year, if that. Well, I can mark that off the list thanks to this dish and a scalding hot pan that has to go back on the stove to reduce the sauce.

So if I can tell you one thing about this recipe: be careful with the pan that just came out of the 350 degree oven. Be very careful.


That’s not that only burning fact about this dish. It’s down right spicy. (See what I did there??) I was worried when slathering the chicken with the measly amount of sauce the recipe created, but that sauce really packed a punch! Hubster and I started scraping it off in order to finish the meal.

I scaled back the adobo sauce below. Feel free to crank it up if you really want some heat, but don’t say I didn’t warn you.

Don’t get burned – on your hand or in your mouth.


Chipotle Chicken
From Cooking Light

1 lime
1 onion
1 chipotle chili
2 Tbsp honey
1/4 cup chicken broth
2 tsp adobo sauce from chipotle can
2 tsp olive oil
2 boneless, skinless chicken breasts

Preheat oven to 350 degrees. Halve lime and juice to get 1 tablespoon and set aside. Mince onion and chipotle chili. Combine onion and chili with honey, broth and adobo sauce. Set aside. Heat olive oil over medium high heat. Meanwhile, clean chicken breasts and season with salt and pepper. Cook chicken for 3 Minutes on each side or until browned. Add onion mixture and bring to a boil. Turn chicken and place the skillet in the oven for 10 minutes, turning chicken half way through. Remove chicken from pan and return pan to stove, being careful not to burn yourself. Bring the glaze to a boil and cook for 2 minutes or until mixture is thick and bubbly, stirring constantly. Add lime juice to pan. Brush over chicken.

Serve with: cornbread and a salad.

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