Citrus Chipotle Baked Chicken with Spicy Glaze

A Recipe For Those Who Like To Feel The Heat

Spicy Citrus Chipotle Baked Chicken is for anyone who enjoys bold flavors and a definite kick. The smoky heat of chipotle peppers in adobo is balanced by orange juice concentrate and chicken broth, creating a tangy, slightly sweet sauce that roasts with the chicken. It’s excellent served over rice, and makes a fantastic filling for tacos, quesadillas, or nachos.

This version was inspired by a quesadilla a friend enjoyed in Austin. I adapted a recipe she sent and adjusted the balance of heat and citrus to suit my taste. Be warned: this dish is genuinely spicy. I include options in the recipe to reduce the heat, but even then it retains some bite. If you love heat, this one’s for you.

Chipotles In Adobo Sauce

The canned chipotle peppers in adobo bring a rich, smoky flavor and moderate heat. If you want a milder result, remove most or all of the whole peppers and use mainly the adobo sauce, keeping one or two peppers for flavor. For an even gentler spice, stir a few tablespoons of adobo sauce into a 12-ounce can of tomato sauce — it will still taste smoky but be far less intense.

As the chicken roasts, the peppers and sauce concentrate and deepen in flavor, so consider removing some peppers beforehand if you don’t want the heat to increase during cooking. If you do embrace the heat, this sauce pairs beautifully with plain white rice or a flavorful Mexican-style rice for a satisfying meal.

The OJ… No, Not That One!

Orange juice concentrate adds brightness and sweetness that tame the heat while complementing the smoky adobo. You can let the concentrate thaw before mixing, but it isn’t necessary. The frozen cans are still sold in the frozen aisle and are a convenient, powerful way to add citrus without watering down the sauce.

The Infamous Black Speckled Roaster

This recipe is straightforward and forgiving. I prefer using a black speckled roaster—the even heat distribution and tight-fitting lid give excellent results and help the chicken become tender and shred easily. Mine was passed down from my grandmother, but similar roasters are widely available at general retailers and kitchen stores.

If you already have this style of roaster, it’s perfect for many one-pan meals. Here are a few of my favorite speckled-roaster recipes:

• Mom’s Pork Roast
• Classic Beef Stew
• Beef and Dumplings
• Maple Glazed Pork Shoulder with Chipotle Chili

Yield: 6 Servings

Spicy Citrus Chipotle Baked Chicken Recipe

Spicy Citrus Chipotle Baked Chicken combines chipotle peppers in adobo, orange juice concentrate, simple seasonings, and onion, roasted until tender. Serve it over rice with shredded cheese, sliced red onion, and a dollop of sour cream for a balanced plate. Warm tortillas make it a great option for tacos or quesadillas.

Ingredients

• 3 large boneless chicken breasts
• 1 can frozen orange juice concentrate (12 ounces)
• 1 can chipotle peppers in adobo sauce (12 ounces)
• 1 large white onion, chopped
• 1 cup chicken broth
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 2 teaspoons ground cumin
• 1 teaspoon black pepper
• 2 teaspoons all-purpose seasoning (such as adobo with black pepper)
• 3 cups cooked white rice
• 1/2 cup sour cream
• 1/2 large red onion, thinly sliced
• 1 cup shredded Jack or Chihuahua cheese
• Tortillas of your choice
• *Ingredients pictured in the post before the recipe card

Instructions

1. Preheat the oven to 375°F (190°C). Remove the chicken from its packaging, pat dry, and season all over with your all-purpose seasoning. Place the breasts in a roasting pan; a pan with a cover works best.
2. In a bowl, add the canned chipotle peppers in adobo. If you prefer less heat, remove most of the whole peppers and reserve only the sauce or keep one or two peppers for flavor. For full heat, leave them all in.
3. Add the orange juice concentrate (thawed if you prefer), chicken broth, cumin, garlic and onion powders, and black pepper. Stir to combine, then fold in the chopped white onion.
4. Pour the adobo–orange juice mixture over the chicken, cover the pan with its lid or foil, and bake for about 90 minutes at 375°F. Alternatively, place everything in a slow cooker and cook on low for 6 to 8 hours until the chicken is tender.
5. When the chicken is fork-tender, shred it right in the pan or remove and shred on a cutting board. Taste the sauce and, if desired, remove any whole peppers before serving to reduce extra heat.
6. Serve the shredded chicken and sauce over rice. Top with shredded cheese, sour cream, and thinly sliced red onion. A squeeze of lime brightens the dish. Offer warm tortillas on the side—this also makes a great filling for tacos, nachos, or quesadillas.