My Recipe Box

Broiled Chicken Thighs with Chipotle Sauce


Serves 4

  • by from Fine Cooking
    Issue 101

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

  • 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

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.

Serving Suggestions

Serve with Simple Roasted Potatoes.

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

Photo: Scott Phillips

Yummy, even without the sauce and grilled

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.

This is fabulous.

I agree with sk88. Overall it was a decent meal and I too grilled my chicken breasts (the broiler in my oven is such a pain), which could have led to my mediocre rating. At the same time, however, I also admit to low ratings of savory dishes that contain cinnamon. Doubt I'll put this in the official family cookbook for the future, but I am tempted to try this with bone-in, skin on thighs under the broiler before I completely dismiss it...

UNBELIEVEABLY DELICIOUS and so easy! Definitely a keeper!

Both the spice rub and the sauce make this a smoky delicious dish. I have grilled the chicken , using either boneless or bone-in thighs and both turned out fine. The chicken is very good even without the sauce but it does add that extra smokiness. I do add some crushed red pepper and also once added a chipotle in adobe sauce pepper to the sauce to increase the heat. My family loves this.

At first I was hesitant about the 10 min cooking time on broil at high temp, which left the chicken a little raw, however after putting it in the over for another 30 min @ 300 degrees, it turned out perfect!! This is a quick easy, great meal. After marinating the chicken, I left it in the refrigerator for about 2 hours for the flavors to sink in, and I also made the sauce 2 hours prior and let the spices blend. Turned out very nice and will definitely do it again.

This was good, but not great. We also barbecued the chicken (skin-on, bone-in pieces), so maybe that was the problem. It was a prefectly good (and quick!) dinner, but I doubt we will make it again.

This recipe was GREAT and so easy to make. Both my fiancé and I loved it. Plus, it went perfectly with the Zinfandel we had on hand.

This was delicious. Instead of broiling the meat I rubbed the chicken with the seasoning and barbequed it. I roasted a whole head of garlic for the sauce. Yummy

This was an easy and delicious meal! My husband and children enjoyed it very much. Will make again...

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