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Chipotle Chicken


  • 3 medium red onions
  • 4 chipotle chile peppers in adobo sauce
  • 4 large chicken breast halves on the bone (about 10 ounces each), with skin


  1. Grate 1 onion on the large holes of a box grater. Place the grated onion and its juices in a large bowl. Thinly slice the remaining onions and add them to the bowl.
  2. Chop the chipotle peppers with a little of their sauce and add to the bowl along with the chicken breasts. Add 1/2 teaspoon coarse salt and toss well. Cover and refrigerate for 1 hour.
  3. Heat the oven to 350 degrees F.
  4. On a rimmed baking sheet or in a shallow broiler pan, place the chicken along with its marinade, slipping onion slices under the breasts.
  5. Bake for 40 minutes or until the chicken is cooked through. (Do not overcook; you want the chicken to be juicy and moist.)
  6. Remove the chicken from the oven and remove the skin. Top the chicken with the browned onions, add salt to taste, and serve.

Yield: 4 servings

Nutrition information per serving: 290 cal., 3.15 g total fat (0.79 g saturated), 8.91 g carbo., 2.06 g fiber, 53.53 g pro. (Note: This has 6.85 g carbo. minus fiber)

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