What's awesome about this recipe, is that it couldn't be easier. You literally just blitz up a few ingredients to make the marinade, pour it over the chicken, and you're done. If you do it on a weekend day or early in the week, you can just pop it in the fridge and let it hang for a couple days, then cook it whenever you're ready.
If you have a grill, even better!
(But I don't have a grill. Or a yard. So I cooked this in my oven.)
Tip: Want to plan way ahead? You can also marinade the chicken and then freeze it in the marinade for a future dish (just let thaw in the fridge for a day or two before cooking).
Whiskey Orange Chipotle Chicken
Serves 4-6 (Leftovers keep very well!)
1 8-oz can chipotle peppers in adobo sauce (use half a can if you prefer it less spicy)
1 1/2 cups orange marmalade (preferably natural kind with no high fructose corn syrup added)
1 6oz can tomato paste
1 cup whiskey (substitute orange juice for a non-alcoholic version)
4 garlic cloves, peeled
1/2 bunch fresh cilantro
1/3 cup olive oil
1 tablespoon + 1 teaspoon kosher salt
1 teaspoon black pepper
6 chicken thighs
6 chicken drumsticks
In a food processor or blender, combine the chipotle peppers and adobo sauce, orange marmalade, tomato paste, whiskey, garlic, cilantro, olive oil, kosher salt, and black pepper. Puree until smooth. Pour marinade over chicken thighs and drums, and let marinate in a sealed bag or air-tight container at least 8 hours and up to 2 days.
Preheat oven to 400 degrees. Arrange chicken thighs and drums in a large roasting pan, skin-side up. (Pour in the marinade along with the chicken.) Bake about 45-55 minutes or until fully-cooked and the skin is fully caramelized and crispy (meat thermometer will read about 170 on the thickest part of the thighs). Serve with sides of your choice and garnished with a bit of fresh cilantro.