This is a recipe that Mom found in a food magazine. When asked to try it out, I quickly found out that I had to chop and measure all the ingredients beforehand, as I am a very slow chopper (and very precise) and once the cooking process is begun it goes very quickly. So, if you are very slow and precise like me, you might want to pre-chop and pre-measure as I did.
This is a very flavorful dish, the chipotle chilis doing most of the work. If you like it spicy, put in the 1/4 cup called for. If you want it really spicy, feel free to add more. But if you are like me and can't even swallow Tabasco, add a little less than 1/4 cup and you will get a very flavorful, but not spicy dish. This chicken is wonderful served with mashed potatoes or potato salad, preferably something with dairy in it.
Our whole family loves this chicken, and it has been Libbey's requested birthday dinner! She has already requested it for her 7th birthday as well. She likes it good and spicy... ;)
Chipotle BBQ Chicken
3 T. butter
6 cloves garlic, minced
1/2 large yellow onion, chopped
1/4 cup (more or less) chipotle chilis in adobo sauce, chopped
3/4 cup ketchup
3 T. cider vinegar
2 T. brown sugar
1 T. worestershire sauce
5 chicken thighs
Preheat oven to 425 degrees F. Line a rimmed baking pan with foil. In a deep skillet, heat butter over medium heat. Add the garlic and cook, stirring frequently, until golden, about 3 minutes. Using a slotted spoon, put the garlic to a small bowl. Add the onion to the skillet and cook until golden, stirring occasionally, about 8 minutes. Add the chipotle chilis in adobo sauce to skillet. Add the rest of the ingredients and cook, stirring occasionally, until thickened, about 5 minutes. Using tongs, coat the chicken in the sauce and place in prepared baking dish. Pour extra sauce over the chicksn and bake about 30 minutes, or until cooked through. This recipe is easily doubled or tripled.