Tried and True: Chipotle Cinnamon Broiled Chicken Thighs

Tried and True: Chipotle Cinnamon Broiled Chicken Thighs

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Ingredients

• 1 1/2 teaspoon of ground cumin, divided
• 1 teaspoon of light brown sugar
• 3/4 teaspoon of ground chipotle chile (you can reduce it to 1/2 teaspoon if you need to), divided
• 1/4 teaspoon of ground cinnamon
• Kosher salt
• 8 boneless, skinless chicken thighs
• 3 tablespoons of olive oil
• 1 or 2 cloves of garlic
• 1 large or 2 small jarred roasted red peppers, drained
• 1 tablespoon of coarsely chopped cilantro (or flat leaf parsley if you aren't a cilantro fan)
• Kosher salt

Instructions

1. Position a rack about 6 inches from the broiler and heat the broiler on high.
2. In a small bowl, combine 1 teaspoon of the cumin, brown sugar, 1/4 teaspoon of the chipotle, cinnamon, and 1 teaspoon of kosher salt.
3. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, then toss with the spice mixture.
4. Arrange the chicken on a rack set over a rimmed baking sheet lined with foil. Broil until the chicken browns lightly on top, about 5 minutes.
5. Flip the chicken and continue to broil until browned and cooked through, about 5 minutes more.
6. Meanwhile, coarsely chop the garlic and sprinkle with 1/4 teaspoon of salt. Using the flat side of the chef’s knife, smear and mash the garlic and salt together to form a coarse paste. (or you can do it another way – grate it on a microplane – easy peasy!)
7. Transfer the garlic paste to a food processor and add the roasted red pepper, remaining 2 tablespoons of olive oil, and remaining 1/2 teaspoon of cumin and chipotle, and 1/2 teaspoon of salt. Puree into a smooth sauce.
8. Garnish the chicken with the cilantro and serve with the sauce.

Nutrition

Calories

1833 cal

Fat

90 g

Carbs

7 g

Protein

235 g

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