(adapted from this NYT Cooking recipe)
This is an insanely easy and delicious way to grill (or bake) chicken. A chipotle coconut garlic sauce gets whirled up in the blender for a chicken marinade that then gets simmered and reduced down into a thick, creamy, flavorful sauce that you can brush or drizzle over the chicken. Lime wedges and fresh cilantro brighten it up!
Ingredient highlight
Chicken! Chicken is a great way to get in high quality protein that’s also packed with selenium, choline, niacin (Vitamin B3), and vitamin B6, and B12.
Servings 4
Prep Time 10 minutes 
Cook Time 30 minutes Ingredients
- 1 (13.5 oz) can unsweetened full-fat coconut milk
- 2-4 chipotles in adobo (depending on desired spice level)
- 1 tbsp adobo sauce (from the can)
- 2 cloves garlic
- 1 tbsp soy sauce or tamari
- 3 lbs chicken drumsticks*
- Lime wedges
- Chopped cilantro
- *You could use any bone in chicken parts or about 1.5 lbs of boneless skinless chicken thighs.
- Oven instructions! ~ Preheat the oven to 425F. Line a baking sheet with parchment paper. Arrange the marinated chicken on the baking sheet, shaking off any excess marinade, and bake for about 25-30 minutes, or until the internal temperature reaches at least 165F and the skin is golden. Follow the recipe from there.
Instructions
- Heat your grill on medium heat for at least 15 minutes (see oven instructions under the ingredient list).
- In a blender, add the coconut milk, chipotles, adobo, garlic, and soy sauce and blend until smooth. Add the chicken to a large bowl and pour the mixture over top. Mix it together so the chicken is coated and let it marinate for at least 30 minutes or overnight (if you’re short on time, 5-10 minutes is fine).
- Transfer drumsticks to the hot grill, making sure to shake off any excess marinade first. Cover and cook for 20-30 minutes, turning every 10 minutes or so, or until chicken is cooked through (165F). If it’s burning too much, turn down the heat or put it over indirect heat.
- Transfer the leftover marinade into a small or medium pot and simmer over medium-low or low heat for 10-12 minutes or until the sauce has reduced and thickened. It will continue to thicken up as it cools down.
- Brush or drizzle the sauce onto the drumsticks to coat and serve with lime wedges and cilantro. Put extra sauce on the side because you will undoubtedly want more!
Items you can prep ahead (optional)
- Make the sauce/marinade
- Marinate the chicken
Substitutions:
- To make it vegetarian – the sauce/marinade could be used on tofu as well. Just marinate then bake or pan-fry tofu and then follow the recipe as is.
- To make it less spicy, use less chipotles. To make it completely spice-free, use a tablespoon of tomato paste and 2 teaspoons of smoked paprika in place of the chipotles.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Leftover sauce will last in the fridge for 5 days or freezer for 2 months.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through or reheat it in the oven or grill at a low temp for 20-30 minutes.
- Shred the chicken off the bone and use it in tacos or a quesadilla. The leftover sauce is SO good on tacos!
- If you have leftover sauce, use it in tacos, quesadillas, or as a sauce for bowls. It can also be frozen for later use.
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