As I was preparing to add a little seasoning and just bake it, I remembered this recipe. The picture does not do it justice at all. Most everything is common stuff you would keep in your kitchen, with the exception of the chipotle peppers. It was the perfect dish to spice up our very bland week. Smoky and saucy with a little (or a lot) spice. If you need something different after Thanksgiving leftovers, give this a try!
1.5 tbsp olive oil
4 large garlic cloves, thinly sliced
1/2 tsp onion powder
1/2 cup ketchup
1 tbsp packed brown sugar
2 tbsp chopped chipotles in adobo (add more or less depending on your preference)
1 tbsp Worcestershire sauce
1 tbsp vinegar
1/2 tsp salt
1/4 tsp pepper
2 boneless skinless chicken breasts (original recipe calls for bone-in, skin-on)
Heat oul in a large heavy skillet over medium heat, until smoking. Cook garlic, stirring occasionally until golden, then remove with a slotted spoon and set aside. Add the onion powder to the oil, stir and allow to simmer for about 1 minute.
Add the garlic and remaining ingredients, except chicken, to skillet and simmer, stirring occasionally, until thickened, about 25 minutes.
Preheat over to 450º and place rack in the center. Brush half of the sauce over the chicken breasts and roast skin side up for 15-20 minutes. Brush remaining sauce on chicken and roast until cooked through and well browned in spots, about 20 more minutes.