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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 1 |
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My new love is chipotle peppers so I was glad to find this recipe. Has a great contrast of sweet and spicy. I haven't actually tried this in the oven yet as the directions are written. I used the marinade with chicken pieces and then grilled it. Tasty! I stumbled upon it while surfing the web...got it from a blog called Elana's Pantry. Ingredients:
1 (3 -4 lb) roasting chickens (or 3-4 lbs. assorted chicken pieces) |
3 garlic cloves, pressed |
1 tablespoon herbes de provence |
1/4 cup agave nectar (or honey) |
1 teaspoon celtic sea salt |
1 tablespoon ground dried chipotle chile |
1 cup orange juice, freshly squeezed |
Directions:
1. Rinse chicken and pat dry with a paper towel.
2. Place chicken in an 9 x 13 pyrex baking dish.
3. In a small bowl, combine garlic, herbes de provence, agave, salt and chipolte.
4. Rub mixture onto chicken.
5. Pour orange juice over chicken.
6. Marinate chicken in the refrigerator, time permitting for up to 3 hours.
7. Bake at 350° for 1.5 to 2 hours.
8. Note: When grilling, I drained off the marinade and used the reserve to baste the chicken on the grill.
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