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Chipotle-Lime Slashed Chicken

Chipotle-Lime Slashed Chicken

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

Mexican mole negro gave us the idea to combine cocoa and chilies to make a seasoning paste for roasted chicken. Chipotle chilies in adobo sauce lend their earthy, smoky heat and tomatoey tang, and brown sugar and lime round out the flavors. The toasted almonds sprinkled on top before serving are a nod to the nuts used to make mole negro. For easy cleanup, line the baking sheet with foil.

Ingredients
  • 3

    chipotle chilies in adobo sauce, minced, plus 1 tablespoon adobo sauce

  • 2

    tablespoons packed brown sugar

  • 2

    tablespoons unsweetened cocoa powder

  • Grated zest and juice of 1 lime, plus lime wedges to serve

  • Kosher salt

  • 3

    pounds bone-in, skin-on chicken leg quarters OR bone-in, skin-on chicken thighs

  • Sliced almonds, toasted, to serve

Place a wire rack in a rimmed baking sheet. Mix the chipotles and adobo sauce, sugar, cocoa, lime juice and 2 teaspoons salt. Using a sharp knife, cut parallel slashes about 1 inch apart all the way to the bone on both sides of each chicken leg. Rub the mixture onto the chicken and into the slashes, then place skin side up on the rack. Heat the oven to 450°F. Roast until deeply browned and reaches 175°F, 20 to 25 minutes. Transfer to a platter and sprinkle with the lime zest and almonds.

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