Chipotle Molasses Glazed Chicken Thighs

I get lost on Pinterest often....which is sad.  I literally could spend DAYS HOURS looking at pictures of food, outdoor gear, crafts, you name it!  Well, I came across Chipotle Honey Glazed Chicken Thighs and thought I'd one up it.  Now, I don't think I pinned the recipe or even read it.  Just the thought of the chipotle honey glaze made my mouth water.  nomnomnom

Having just recently come back from a trip hiking trip, S and I stopped at a local market where we bought apples and...  SORGUM!  Yes, folks!  Honest to God SORGUM! 

I didn't use this liquid gold in this recipe, but you easily could.  I used straight blackstrap molasses in this one.

I chopped two chipotle in adobo chiles.  I buy a can, use what I need and freeze the rest.  There's usually 10 or so chiles in there and each recipe at most calls for two.  So, I always have at least 2 in my freezer at all times (for the scrumptious Chipotle Sloppy Joes).  I slice them in half and then remove the seeds before chopping.  I have made the mistake of NOT doing this and it can make the dish inedible unless you're the type that likes their mouth on fire and not being able to actually TASTE anything you're eating while you're eating it.  *snort*

Once I've removed the seeds with a spoon I diced the chiles, put them in my mini Cuinsinart, and then WASHED MY HANDS THOROUGHLY!!  I can't stress this enough...

I put the chiles, 1 cup of molasses, and  1/2 cup of brown sugar into my mini chopped and gave it a whirl for 10.  I liked seeing the little pieces of chipotle, so I wouldn't chop it for too long.  I think it was about 15 - 30 seconds.

This is where you taste it and adjust it to your liking.  Want it more sweet?  Add more brown sugar, or honey.  My molasses was a bit on the bitter side at this point which is when I added the 1/2 cup of brown sugar.  The spiciness was okay, but if you want it more, then by all means add another chipotle (more on this later).

I skinned my thighs, because I just can't stand to pay the money for skinless thighs when it's so easy to do.  I placed them on a pan with a rack and then I basted the thighs with the sauce and put them in a 425 oven.

After 15 minutes, I turned them over, basted the back sides, and then put them back in the oven.  I repeated this once more for a total cooking time of 45 minutes.

I always cook my chicken thighs to about 165 and let them rest a bit. Some are stuck with the 170 for poultry, but I've been cooking my thighs this way for quite some time and have YET to get sick. *shrug*

I don't have one of those gorgeous food photos all plated up with the fixins.  I dove right into these puppies as soon as they came out of the oven!  Not to mention I don't have a photographer and it's hard to eat and photograph at the same time.  ;)

Now, this is where I talk about the heat of the glaze.  The glaze tasty spicy in the raw form, but wasn't as spicy as I wanted it in the cooked form.  I would add one more chipotle after the raw form has the right amount of heat. 

Chipotle Molasses Glazed Chicken Thighs

Recipe by Christie Williamson

A sweet and spicy basting sauce for any meat!

Ingredients

• 8 chicken thighs, skinless, boneless
• 2+ chipotles in adobo sauce
• 1 c molasses
• 1/2 c brown sugar

Cooking Directions

1. Preheat oven to 425.
2. Combine chilies, molasses, and brown sugar in a mini chopper until combined. Baste chicken thighs and cook for 15 minutes. Remove thighs from oven, turn thighs bone side up, baste, and cook an additional 15 minutes. Remove thighs from oven, turn bone side down, baste and cook another 15 minutes or until thighs reach 165. Remove from oven and rest 5 minutes.

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