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Chipotle chicken


  • Preheat oven to 200°C fan forced (220°C normal).
  • Heat a little oil in a heavy-bottomed pot and gently sauté the garlic and onion until lightly coloured, regularly stirring.
  • Add the brown sugar, mustard, Worcestershire and vinegar with ½ cup tomato sauce, the cinnamon and seasonings. Mix and briefly cook.
  • Then add the chillies with the adobo. Turn the heat down and simmer until lightly thickened.
  • Lay the chicken in a large tray, in one layer, and coat with half the sauce. Cook for about 20 mins. Then brush the remaining sauce over the chicken and cook for about another 15 mins until the chicken is ready and the sauce is well coloured.
  • Serve with a rice pilaf and salad on the side.
  • nb.  The chicken can be cooked on a covered BBQ, but be careful it doesn’t burn.


  • olive oil
  • 4 large garlic cloves, sliced
  • 1 large onion, chopped
  • 1 tbsp brown sugar
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire
  • 1 tbsp white wine vinegar
  • ½-1 cup good quality tomato sauce
  • a good pinch of ground cinnamon
  • sea salt & freshly ground pepper
  • 3 tbsp chopped chipotle chillies in adobo (or 2 tbsp chilli paste)
  • 1 large chicken, portioned

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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