Caramelized (or at least it should have been) Chipotle Chicken – Fire Day Friday

Sometimes, when you skip a step in a recipe, the outcome can still be really good, but the final product just isn’t quite what you had envisioned.  Take this lovely piece of chicken.  Had I not been in a hurry and allowed my glaze to cook and thicken, I truly would have had a piece of chicken that was wonderfully caramelized.  But, life gets in the way sometimes and well, like I said, the chicken was still pretty dang fantastic… it’s just that…. well.. it could have been that much better!

So the lesson here is…. don’t skip any of these steps.  Take the extra few minutes and I promise, you will not be sorry.  Your chicken will be a bit spicy, a bit sticky, and a ton of oh so good!!

Caramelized Chipotle Chicken
Created by Jenn’s Food Journey

– Serves 2 –

Printable Recipe 
2 boneless, skinless chicken breasts
2 Tablespoons ketchup
1 Tablespoon chipotle puree (to make puree, dump entire contents of chipotle peppers and adobo sauce in a can into your food processor and puree)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire
1 teaspoon cider vinegar
1 teaspoon brown sugar

In a small saucepan over medium heat, add all ingredients except the chicken and bring to a boil.  Reduce heat and allow to simmer for 5 minutes or until the sauce thickens up just a little bit.  Remove from heat and allow to cool.

Preheat grill to 375 degrees F and oil grill grates.  Brush a little of the glaze on both sides of the chicken and place directly over the fire and cover.  Allow to grill for 6 minutes.  Flip the chicken and brush with more glaze.  Grill another 6 minute, flip and brush on more glaze.  Let the chicken finish cooking (internal temp of 165 degrees F.) and then remove from grill.  Brush on more glaze if you prefer and allow to rest for 3 minutes before serving.  Enjoy!


Hard to believe this recipe didn’t turn out as you expected because it look crazy good to me! I love chicken. I love chipotle. Love, love, love this recipe. Will make for sure!!


Andrea the Kitchen Witch

Jenn this sounds really good!! I love sweet heat on my meat (and I didn’t mean for that to rhyme!). I need to make my chipoltes into puree, I think I’d use it more often if it were easier to incorporate that spicy smoky goodness into thing. This recipe sounds like a keeper indeed!