You can use a whole chicken or one already cut in half or into eight pieces.
To learn how to cut a chicken into eight pieces go here
Once you have the chicken cut up you need to peel off all of the skin.
You also need to cut the breast into two equal size pieces.
Discard the wing.
This recipe also works well with boneless chicken breast.
You can buy the breast already boneless or cut them yourself.
To learn how to make boneless chicken breast go here.
Marinade chicken breast in all of the marinade.
You can cut the recipe in half if you like.
The chicken should be in the marinade for at least 4 hours.
This chicken breast tastes better cooked on the BBQ grill as compared to roasting in the oven.
Place all of the cut up chicken into all of the marinade.
Mix well and cover.
Let marinade in the fridge for at least four hours.
To Roast In Oven:
Heat oven to 425°.
Line a sheet pan with foil.
Place chicken on pan and place into oven.
Roast in oven for 45 minutes.
Chicken should have an internal temperature of 165°
New Taste Thinking:
If you like big, bold flavors you will love this recipe. Feel free to add another chipotle pepper to the recipe if you like more heat. Taking the skin off of the chicken actually adds more flavor to the bird as all of the meat has a chance to soak up the marinade. You will also notice that no skin means no flair-ups on the grill. Cold leftover chicken is a welcome treat all week long so you may want to make a double batch.
Serving Size 6 oz Chicken Servings Per Recipe 7 Calories 227 Calories from Fat 24 Total Fat 3g Saturated Fat 1g Trans Fat 0g Cholesterol 97mg Sodium 540mg Total Carbohydrate 9g Dietary Fiber 1g Sugars 5g Protein 40g
