Chipotle Orange Chicken Recipes

CHIPOTLE ORANGE CHICKEN

Steps:

• Pre-heat oven to 425 degrees.
• Season the chicken with salt and pepper.
• In a medium bowl combine olive oil brown sugar, ground chipotle chili, ground cumin, onion powder, honey, minced garlic, orange juice and orange zest. Stir to combined.
• If you have time, add the mixture over the chicken in a deep pan or large ziplock bag and marinate for 2-6 hours.
• Lightly grease a deep baking dish or pan with olive oil, add chicken to the pan skin side up.
• Add halved oranges and dried chipotle chili peppers to the pan.
• Pour the mixture over the chicken and bake for 25-30 minutes, until browned and cooked through.
• From time to time, brush the chicken with the juices from the pan while baking or use a spoon, to scoop it over the chicken.
• For a crispy, brown top, brush the chicken with the juices from the pan and turn the broiler on high for the final 5 minutes and broil the chicken until it is cooked through and extra browned on top. Watch it closely, so it doesn't burn.
• Once the chicken is cooked, remove the pan from the oven, brush the chicken with the juices from the pan and loosely cover the pan with aluminum foil. Let the chicken rest for at least 5-10 minutes.
• Garnish with fresh orange zest and diced green onion.
• Serve and enjoy!

ORANGE-CHIPOTLE CHICKEN

Steps:

• Sprinkle chicken with salt and pepper. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder and garlic powder; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 165°., Remove chicken to a serving platter and keep warm. Place cooking juices in a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.

HONEY-CHIPOTLE CHICKEN

Steps:

• Blend honey, garlic, and chipotle peppers in adobo sauce together in a food processor until smooth.
• Place chicken breasts in the bottom of a slow cooker and mix in honey-chipotle sauce.
• Cook in the slow cooker on Low for 5 hours.
• Transfer chicken to a bowl and shred using 2 forks. Return chicken to the slow cooker and stir in black beans.
• Continue to cook on Low until cooked through, about 30 minutes more.

CHIPOTLE'S CHICKEN RECIPE BY TASTY

Steps:

• On a cutting board, season the chicken all over with salt and pepper.
• Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
• Refrigerate for at least 2 hours, up to overnight.
• Heat the oil in a large skillet over medium-high heat.
• Add the chicken and cook until golden brown, 4 minutes per side.
• Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
• Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
• Enjoy!

WHISKEY ORANGE CHIPOTLE CHICKEN THIGHS AND DRUMSTICKS

Steps:

• Add the cilantro, garlic, chipotle peppers in adobo sauce, tomato paste, marmalade, whiskey, olive oil, salt and black pepper to a food processor or blender. Puree until smooth. Put the chicken thighs and drumsticks in a resealable bag or an airtight container. Pour the marinade over the chicken and refrigerate for at least 8 hours and up to 2 days (if the chicken is in a bag, place the bag in a baking dish before refrigerating it to avoid leaks).
• Preheat the oven to 400 degrees F.
• Arrange the chicken in a large roasting pan, skin-side up. Pour in the marinade along with the chicken.
• Bake until the skin is fully caramelized and crispy and an instant-read thermometer inserted in the thickest part of the thighs reads 170 degrees F, 45 to 55 minutes. Serve garnished with a bit of fresh cilantro.

COPYCAT CHIPOTLE® CHICKEN

Steps:

• Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
• Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
• Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
• Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.

SLOW-COOKED ORANGE CHIPOTLE CHICKEN

Steps:

• Place first five ingredients in a blender; cover and process until blended., Place chicken and onion in a 3-qt. slow cooker; top with juice mixture. Cook, covered, on low until a thermometer inserted in chicken reads at least 165°, 4-5 hours., Remove chicken from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Spoon over chicken; top with orange zest.

CHIPOTLE ORANGE CHICKEN

Steps:

• Rinse chicken and pat dry with a paper towel.
• Place chicken in an 8 x 12 inch Pyrex baking dish.
• In a small bowl, combine garlic, herbes de provence, agave, salt and chipotle.
• Rub mixture onto chicken.
• Pour orange juice over chicken.
• Marinate chicken in the refrigerator, time permitting for up to 3 hours.
• Bake at 350°F for 1.5 to 2 hours.
• Serve.

GRILLED CHIPOTLE ORANGE CHICKEN

Steps:

• Combine orange juice, brown sugar, BBQ sauce, and chipotle peppers in a large ziptop bag.
• Use a meat mallet or heavy rolling pin to flatten chicken breasts into even thickness.
• Place chicken in bag with marinade. Refrigerate for 2 to 24 hours.
• Remove chicken from fridge and let it sit at room temperature while you heat the grill. Heat grill to medium-high.
• Remove chicken from marinade and season lightly with salt and pepper. Drizzle with olive oil. (Discard the marinade.)Grill chicken for 5 to 6 minutes per side, or until cooked through.
• If desired, baste chicken with bottled bbq sauce the last minute of grilling.

BAKED ORANGE-CHIPOTLE CHICKEN

Steps:

• Preheat oven to 350°F. Using your fingertips, carefully separate the skin from the meat across the chicken breast and over tops of the legs. Place in roasting pan; set aside. Mix mayo, chipotle pepper and garlic until well blended; place in small resealable plastic bag. Using scissors, cut off small hole from one of the bottom corners of bag. Carefully squeeze mayo mixture under chicken skin. Push mixture carefully towards legs without tearing the skin.
• Squeeze orange halves into small bowl. Add dressing and cumin; beat with wire whisk until well blended. Drizzle 1/4 cup of the dressing mixture over chicken. Place squeezed orange halves inside chicken cavity. Insert an ovenproof meat thermometer into thickest part of one of the chicken's thighs.
• Bake 1 hour. Pour remaining dressing mixture over chicken. Bake an additional 30 min. or until chicken reaches an internal temperature of 180°F. Remove and discard orange halves before serving.

CHIPOTLE ORANGE CHICKEN

Steps:

• Rinse chicken and pat dry with a paper towel.
• Place chicken in an 9 x 13 pyrex baking dish.
• In a small bowl, combine garlic, herbes de provence, agave, salt and chipolte.
• Rub mixture onto chicken.
• Pour orange juice over chicken.
• Marinate chicken in the refrigerator, time permitting for up to 3 hours.
• Bake at 350° for 1.5 to 2 hours.
• Note: When grilling, I drained off the marinade and used the reserve to baste the chicken on the grill.