- 2 whole chickens (about 3 lbs. each), each cut into 8 pieces (You can buy them in parts- it makes your work a lot easier)
- ¼ cup extra-virgin olive oil
- 8 large garlic cloves, thinly sliced (about 1/2 cup)
- 2 medium onions, chopped (about 2 cups)
- 1 cup ketchup
- 2 Tbsp. Dijon mustard
- 2 Tbsp. packed dark brown sugar
- ¼ cup canned chipotle chiles in adobo, chopped
- 1 Tbsp. Worcestershire sauce
- 2 Tbsp. cider vinegar
- ½ tsp. cinnamon
- 1 tsp. salt
- ½ tsp. pepper
- Heat oil in a large heavy skillet over medium-high heat until it shimmers. Cook garlic, stirring constantly, until golden, then transfer with a slotted spoon to a plate. Reduce heat to medium and cook onions, stirring occasionally, until golden-brown, about 15 minutes.
- Add garlic and remaining ingredients, except chicken, to skillet with 1 tsp. salt and 1/2 tsp. pepper and simmer, stirring occasionally, until sauce is slightly thickened, about 25 minutes.
(Note: The sauce can be made up to a day ahead and chilled until ready to use.)
- Preheat oven to 450°F with rack in middle.
- Coat chicken with half of sauce, then roast, skin side up, in a large heavy sheet pan 25 minutes. Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, 20 to 25 minutes more. Remove from the oven and let sit for a few minutes before serving.
(Note: Sometimes the chicken cooked a lot faster than this. Watch your chicken carefully. It probably won’t take the full amount of time.)
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Photo Credit: ahintofhoney.com