Pollo Con Chipotle Y Mayonesa

READY IN: 4hrs 45mins
YIELD: 6 thighs




  • *Note: Add more jalapeños to taste. I reduced the amount significantly from the original recipe adding about 2 tablespoons total of fresh jalapeño and serrano chili peppers.
  • Wet Rub: In a blender, combine the chipotles with adobo sauce, white onion, jalapeño, cilantro and lime juice. Add a pinch of salt. Blend until smooth.
  • Transfer to a large glass mixing bowl. Fold in 3/4 cup of mayonnaise. Taste and adjust seasonings. If it is too spicy, add more mayonnaise.
  • Add the chicken pieces, turn to coat, then cover the bowl and marinate in the refrigerator for 2 to 4 hours, turning occasionally.
  • Heat the oven to 350 degrees.
  • Place the almond meal/breadcrumbs on a large plate. Stir in the lime zest then coat the chicken pieces on each side. Transfer the chicken to an oiled (olive oil) roasting pan or large pie dish. {{Important}}: *Discard* the chipotle-mayonnaise mixture and breadcrumbs.
  • Bake until the chicken is no longer pink, the juices run clear and the breadcrumbs are nicely brown, about 45 minutes. Note: if the breadcrumbs look like they might start to burn, you can cover the pie pan with aluminum foil.
  • Let the chicken rest in the pan 5 to 10 minutes before serving. Serve with wedges of lime and garnish of fresh cilantro.
  • Serving suggestion: The chicken thighs were transferred to a platter of converted rice (not instant) and served along with plain black beans and Recipe #370963 spooned over a bed of baby spinach.