Latin Baked Chicken

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Latin Baked Chicken recipe
Cooking Light, June 2010

I wish the picture was on the website. It looked sooooooooo good and that’s why I wanted to make it. It was really simple and easy and took longer to bake than anything.

I did not blend the marinade turned basting sauce. Just got lazy. I cooked half the thighs with skin and half without. Those without were for me to eat. LOL I should have added more of the chipotle in adobo. It wasn’t spicy enough for me. I would also marinate it longer. The 20 minutes I marinated it for wasn’t long enough.

This recipe was easy to throw together and mighty tasty! I will probably whip this one up again…and possibly try breasts.

Measuring cups and spoons
Knife
Cutting board
Roasting pan

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