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Chipotle Chicken

Chipotle Chicken

5 Hr(s)
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1 serving
Original recipe yields 1 serving
1 can (7 oz.) chipotle chilies in adobo sauce
1 medium white onion, chopped
1/2 jalapeno, seeded and chopped
1/2 cup chopped fresh cilantro
Juice of 4 limes
Kosher salt
cups 2 to 3 mayonnaise
2 whole chickens, cut into pieces or 12 chicken thighs
1 whole lime, cut into wedges
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Let's Make It
In a blender, combine the chipotles with adobo sauce, white onion, jalapeno, cilantro and lime juice. Add a pinch of salt. Blend until smooth. Transfer to a large glass or stainless steel bowl. Fold in 2 cups mayonnaise. Taste and adjust seasonings. If it is too spicy, add more mayonnaise.
Add chicken pieces, turn to coat, then cover the bowl and marinate in refrigerator for 2 to 4 hours, turning occasionally.
Preheat oven to 325 degrees F. Set a metal rack over a rimmed baking sheet. Remove chicken from refrigerator and place bone side down on the rack. Roast until breast meat is 165°F and thigh meat registers 180°F - about 45 minutes. Transfer to platter and let rest for 5 to 10 minutes. Serve with wedges of lime.
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