Tuesday, July 3, 2012

Chipotle Lime Chicken

The other night I made this chicken for dinner and it was a huge hit! It had great flavor and just the right amount of heat and spice. The lime's acidity works really well to add some oomph to the spice and complements the chipotle pepper beautifully. The boyfriend even had thirds so I look at that as complete success! I found the recipe here but tweaked it ever so slightly by using chicken breast and chipotle peppers in adobo sauce in place of Serrano peppers. The chipotle peppers added a bit a smokey heat that I really appreciate.

Chipotle Lime Chicken
Makes 4 Servings
4 boneless skinless chicken breasts
2/3 cup sugar free maple syrup
2/3 cup tomato sauce
1 T apple cider vinegar
1/2 t onion powder
1/2 t garlic powder
1 t splenda
1 T chopped chipotle peppers
2 T Dijon Mustard
juice and zest of one lime
salt & Pepper

Preheat oven to 350 and salt and pepper both sides of your chicken. Place them in a baking dish big enough to fit. Mix the rest of the ingredients in a bowl and pour half over the chicken. Bake for about 25 min depending on the thickness of your chicken. I basted them halfway through. You can add the rest of the sauce halfway or use for dipping when its done. The chicken stays super moist and soaks up all the flavor!

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