Roasted Chipotle Chicken Thighs

While we are big beef and pork eaters in our house, there

are a few chicken recipes that make it into the rotation (as long as I don't have to deal too much with the bones). Boneless chicken thighs stay juicier longer than breasts so they are a new favorite. I had half a can left of the chipotle peppers after making the pork chops from an earlier post so I combined it with a similar marinade and created my own version of an easy weeknight chicken.

Marinade:

1/4 cup Olive Oil

1/2 Lime and Zest

10 smashed and chopped Garlic cloves

2 packages of Goya seasoning con Azafran

Chicken:

2 lbs Chicken Thighs (I used skinless and boneless

but any cut would work just watch cooking times)

Salt and Pepper to taste

Rinse off chicken and pat dry. Put in large plastic bag with marinade. Seal bag and massage chicken to evenly spread out marinade. Refrigerate for at least 4 hours with bag in a bowl in case of leakage. I was able to leave overnight and turn bag of chicken a few times so marinade distributed evenly.

Remove from refrigerator and preheat oven to 375 degrees. Let chicken become room temperature and salt and pepper generously.

Bake 45 to 50 minutes turning chicken over after 30 minutes. The picture below is missing a piece they smelled so good cooking that my husband grabbed a thigh as soon as they were done - one of the best complements a cook can get!