LATIN BAKED CHICKEN - Cooking Light

Super easy and you probably have the ingredients on hand (which is always a plus).  However, I did make a substitution.  I was at Sprouts and they didn't have any chipotle chiles (can you believe it?) and no adobo sauce so I substituted with a chipotle chile sauce found in the tabasco area.  It worked (good thing because it was way too hot to go to another grocery store in search of chipotles and adobo sauce).

Also, this was good cold the next day (don't you just love cold chicken?)

Yield: 4 servings (serving size: 2 chicken thighs)

Ingredients

• 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
• 8  (4-ounce) bone-in chicken thighs, skinned

Preparation

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 (this is a must because, otherwise, the sugar in the honey will leave a lovely glaze on your baking dish), reserving marinade. Bake at 400° for 15 minutes. Place reserved marinade in a blender, and process until smooth (I didn't do this and it was fine, you be the judge). 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°.

Nutritional Information

Calories:

316

Fat:

9g (sat 2.3g,mono 2.8g,poly 2.2g)

Protein:

45.3g

Carbohydrate:

11.9g

Fiber:

0.8g

Cholesterol:

188mg

Iron:

2.8mg

Sodium:

677mg

Calcium:

28mg