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Recipe

Broiled Chicken Thighs with Chipotle Sauce

Scott Phillips

Servings: 4

Roasted red peppers and spicy, smoky ground chipotle chiles make this sauce a knockout.

Ingredients

  • 1-1/2 tsp. ground cumin
  • 1 tsp. packed light brown sugar
  • 3/4 tsp. ground chipotle chile
  • 1/4 tsp. ground cinnamon
  • Kosher salt
  • 8 boneless, skinless chicken thighs (about 1-3/4 lb.), trimmed
  • 3 Tbs. olive oil
  • 1 medium clove garlic
  • 1 large or 2 small jarred roasted red peppers, drained
  • 1 Tbs. coarsely chopped fresh cilantro

Nutritional Information

      Calories (kcal) : 330
      Fat Calories (kcal): 190
      Fat (g): 22
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 100
      Sodium (mg): 660
      Carbohydrates (g): 3
      Fiber (g): 1
      Protein (g): 27

Preparation

  • Position a rack about 6 inches from the broiler and heat the broiler on high. In a small bowl, combine 1 tsp. of the cumin, the sugar, 1/4 tsp. of the chipotle, the cinnamon, and 1 tsp. salt. In a medium bowl, toss the chicken with 1 Tbs. of the oil, and then toss with the spice mixture.
  • Arrange the chicken on a rack set over a rimmed baking sheet lined with foil and broil until the chicken browns lightly on top, about 5 minutes. Flip the chicken and continue to broil until browned and cooked through, about 5 minutes more.
  • Meanwhile, coarsely chop the garlic and sprinkle it with 1/4 tsp. salt. Using the flat side of a chef’s knife, smear and mash the garlic and salt together to form a coarse paste. Transfer the garlic paste to a food processor and add the roasted red pepper, the remaining 2 Tbs. oil, the remaining 1/2 tsp. each of cumin and chipotle, and 1/2 tsp. salt. Purée into a smooth sauce.
  • Garnish the chicken with the cilantro and serve with the sauce.

Serve with Simple Roasted Potatoes.

Reviews

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Reviews

  • User avater
    JoanT | 04/13/2016

    Yummy, even without the sauce and grilled

  • Pangurpixie | 12/14/2013

    We LOVED this recipe! I can't wait to make it again, so simple yet delicious. I doubled the rub ingredients and baked the chicken for 20 minutes before I broiled the thighs.

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