Here’s an easy Latin Baked Chicken recipe for all to try! Everyone can use a fresh new chicken recipe, right? This Latin Baked Chicken is just what you need! It’s mildly spicy, tangy and oh so tasty. The sauce has a unique mixture of fresh lime juice, light soy sauce, hot sauce and honey that gives these organic chicken skinless thighs the right combination of sweet with a flavorful kick. It is the perfect alternative to your everyday barbeque sauce.
Okay seriously, I’ve been in a blog fog! Yep, I couldn’t figure out what to do next. It’s not like I don’t have any new ideas; it’s that I have too many and can’t seem to get to them with everything else I have going on in my life. But, I’m back after almost a week of nothing! We all struggle with what’s next, but I know one thing – I love to cook quick and simple meals. I guess I disappeared for the week because I was cooking my same old recipes that had been posted on my blog. But to get me back to blogsphere, I needed a recipe that motivated me to post and get my head back in the game…My Latin Baked Chicken is mouthwatering, delicious and awesome for a quick dinner or to feed a hungry crowd.
I realize it is okay to take a break but never ever give up…
Ali in the Valley
Latin Baked Chicken
The 5 Ingredients
1/4 cup fresh lime juice
3 tablespoons less-sodium soy sauce
2 tablespoons honey
2 tablespoons minced chipotle chile in adobo sauce or chili hot sauce
8 4-ounce bone-in chicken thighs, skinned (Organic)
Directions: Preheat oven to 400°. Combine lime juice, soy sauce, 2 tablespoons honey, and chipotle in a large bowl. Add chicken, and toss well to coat. Let stand for 10 minutes at room temperature. Arrange the chicken on a broiler pan coated with cooking spray, reserving marinade. Bake at 400° for 15 minutes. Place reserved marinade in a blender, and process until smooth. Place pureed marinade in a small saucepan. Bring to a boil, and cook 3 minutes. Brush chicken with half of cooked sauce; return to oven and bake an additional for 10 minutes. Brush chicken with remaining sauce; bake an additional 10 minutes or until a thermometer registers 165°.