Mexican Poultry Recipe: Chipotle Glazed Chicken

By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

When roasting chicken, all anyone seems to know is the Italian method — a combination of lemon, olive oil, and herbs. It’s delicious, but why not break out and try roasting a Mexican-style chicken for a change? Smoky, brown chipotles add a unique, complex touch to the sweet and sour glaze.

[Credit: ©iStockphoto.com/loooby]

Credit: ©iStockphoto.com/loooby

Preparation time: 15 minutes, plus 1 hour marination

Cooking time: 1 hour and 15 minutes

Yield: 4 servings

3-pound roasting chicken

3 cloves garlic, peeled and finely chopped

Salt and pepper to taste

2 tablespoons paprika

3 tablespoons red wine vinegar

3 tablespoons olive oil

1 cup freshly squeezed orange juice

1⁄2 cup honey

2⁄3 cup red wine vinegar

3 canned chipotle chiles

Garnish: 1⁄2 bunch parsley leaves, coarsely chopped (1⁄4 cup)

  1. Rinse the chicken, remove any excess fat, and pat dry with paper towels.

  2. In a small bowl, mix together the garlic, salt and pepper, paprika, 3 tablespoons vinegar, and olive oil.

    Rub the vinegar mixture all over the chicken, including the cavity. Cover with plastic wrap and marinate, at room temperature, for 1 hour.

  3. Preheat the oven to 450 degrees F.

  4. To make the glaze, combine the orange juice, honey, 2⁄3 cup vinegar, and chiles in a small saucepan.

    Cook over medium heat until the liquid is reduced by half. Strain, pushing the chiles through a sieve, and reserve.

  5. Unwrap the chicken and place in a roasting pan. Roast for 15 minutes.

  6. Then reduce the heat to 375 degrees F and continue roasting for another 45 minutes.

  7. Begin brushing glaze generously all over the chicken, every 5 minutes until done, about another 20 minutes.

  8. When a leg can be loosely twisted, the chicken is done. Sprinkle with parsley, let rest 10 minutes, and serve.