Chipotle Marinade Ingredients:
2 lbs of chicken (I prefer drumsticks)
2 7oz cans of chipotle peppers in adobo sauce (La Costena or Goya)
2 tbsp. whiskey
2 tbsp. fresh lime juice
1 tbsp. adobo sauce (I use Doña Maria brand)
1 cup of your favorite barbeque sauce
4 cloves garlic, chopped
2 tsp. brown sugar
1/4 tsp. salt
2 tbsp. olive oil
Instructions2 lbs of chicken (I prefer drumsticks)
2 7oz cans of chipotle peppers in adobo sauce (La Costena or Goya)
2 tbsp. whiskey
2 tbsp. fresh lime juice
1 tbsp. adobo sauce (I use Doña Maria brand)
1 cup of your favorite barbeque sauce
4 cloves garlic, chopped
2 tsp. brown sugar
1/4 tsp. salt
2 tbsp. olive oil
- Combine all the ingredients and blend everything until it’s pureed
- Marinade the chicken for 1 hour or longer. *If you want the chicken to absorb the spices then you can always marinade it overnight.
- Preheat the oven to 400°F
- Line your baking sheet with a wire rack. Arrange the chicken on the rack and bake for 30 minutes (depends on your oven, I baked mine for 40mins.)
- Meanwhile, combine avocado, mango and cilantro in a serving bowl. Add 2 tablespoon of fresh lime juice and 1 tbsp. of olive oil and a pinch of salt and freshly ground pepper, toss together and taste for seasoning.
Mango-Avocado Salsa Ingredients
1 medium avocado, pitted and diced
1 medium mango, seeded and diced (I prefer mango that’s med ripe)
2 tbsps. cilantro, chopped
2 tbsps. fresh lime juice
1 tbsp. olive oil
salt and freshly ground pepper to taste
Side dish:
Rice and black beans
Rice and black beans
Posted in Daily Meal, Main Entree