Whiskey Orange Chipotle Chicken Thighs And Drumsticks Recipes

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WHISKEY ORANGE CHIPOTLE CHICKEN THIGHS AND DRUMSTICKS



Whiskey Orange Chipotle Chicken Thighs and Drumsticks image

This recipe couldn't be easier. You just blitz up a few ingredients to make the marinade, pour it over the chicken, and you're almost done. If you prep it on a weekend day or early in the week, you can just pop it in the fridge and let it hang for up to 2 days, then cook it whenever you're ready. The chicken comes out of the oven sweet and spicy with lots of little crunchy caramelized bits on the skin--amazing!

Provided by Alejandra Ramos

Categories     main-dish

Time 9h

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 bunch fresh cilantro, rinsed and dried, plus more for garnish
4 garlic cloves, peeled
One 8-ounce can chipotle peppers in adobo sauce (use half a can if you prefer it less spicy)
One 6-ounce can tomato paste
1 1/2 cups orange marmalade
1 cup whiskey (substitute orange juice for a nonalcoholic version)
1/3 cup olive oil
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 chicken thighs
6 chicken 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.

ORANGE-CHIPOTLE CHICKEN



Orange-Chipotle Chicken image

Big on flavor and easy on the cook's time, this orange-chipotle chicken recipe is appealing. The sweet-yet-hot sauce gets its heat from the chipotle pepper. I serve this dish with a side of rice. —Cittie, Tasteofhome.com Community

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 2 servings.

Number Of Ingredients 13

2 boneless skinless chicken breast halves (6 ounces each)
1/8 teaspoon salt
Dash pepper
1/4 cup chicken broth
3 tablespoons orange marmalade
1-1/2 teaspoons canola oil
1-1/2 teaspoons balsamic vinegar
1-1/2 teaspoons minced chipotle pepper in adobo sauce
1-1/2 teaspoons honey
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
2 teaspoons cornstarch
1 tablespoon cold water

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.

Nutrition Facts : Calories 324 calories, Fat 8g fat (1g saturated fat), Cholesterol 95mg cholesterol, Sodium 414mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 1g fiber), Protein 35g protein.

CHICKEN WITH ORANGE-CHIPOTLE GLAZE



Chicken With Orange-Chipotle Glaze image

This yummy chicken can be grilled or broiled. I use boneless, skinless breasts but thighs or legs could probably be used too...

Provided by loof751

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons orange juice concentrate, thawed
1 tablespoon finely chopped chipotle chile in adobo
1 tablespoon balsamic vinegar
2 teaspoons molasses
1 teaspoon Dijon mustard
1 lb boneless skinless chicken breast
salt and pepper

Steps:

  • Whisk together the orange juice concentrate, chipotle pepper, balsamic vinegar, molasses, and mustard.
  • Season chicken with salt and pepper and grill or broil 2 minutes.
  • Turn chicken and brush with glaze. Cook 5 minutes longer, brushing occasionally with glaze.
  • Turn chicken again and brush well with glaze. Cook until done - center of chicken should no longer be pink - 2-3 minutes longer.

WHISKEY THIGHS



Whiskey Thighs image

Yes, chicken thighs have more fat than chicken breasts, but the meat is so tasty. It usually costs less, too. If you wish, though, you can use this marinade on chicken breasts, or even pork chops.

Provided by Lennie

Categories     Chicken Thigh & Leg

Time P1DT1h

Yield 4 serving(s)

Number Of Ingredients 8

1 lb boneless skinless chicken thighs (remove all visible fat)
1/2 cup soy sauce
1/2 cup packed brown sugar
1 garlic clove, minced
1 teaspoon freshly grated gingerroot
1 green onion, white and green parts, minced
1/2 cup whiskey (rye, bourbon, whatever you like)
2 tablespoons white wine

Steps:

  • In a glass bowl, combine all marinade ingredients.
  • Add chicken thighs to marinade, turning to make sure all meat comes into contact with marinade.
  • Cover tightly and refrigerate for several hours; overnight is fine; turn chicken pieces occasionally.
  • Preheat oven to 350 degrees F.
  • Place chicken in an oblong casserole dish; drizzle half the marinade over thighs (you can use more than half, if you want); discard the remaining marinade.
  • Bake thighs for one hour, basting frequently.
  • Thighs can also be grilled; use the marinade for basting BUT there is a danger, so you MUST bring the marinade to a boil and then let it boil for a full 5 minutes; it can then be used to baste the thighs on the grill.

Nutrition Facts : Calories 338.9, Fat 4.5, SaturatedFat 1.1, Cholesterol 94.4, Sodium 2120.7, Carbohydrate 29.6, Fiber 0.4, Sugar 27.3, Protein 26.3

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