Start by gathering all your ingredients. In a food processor, combine the 2 chipotle peppers, ¼ cup adobo sauce, ¼ cup chicken broth, 1 tablespoon maple syrup, 2 tablespoons olive oil, 1 tablespoon chili powder, 3 cloves garlic, 1 teaspoon ground cumin, ½ teaspoon dried oregano, and ½ teaspoon kosher salt. Pulse these together until smooth. You’ll want a vibrant marinade that’s well blended.
Once your marinade is ready, set aside about ⅓ cup to use later. Take the remaining marinade and pour it into a resealable plastic bag. Add in the 4 boneless, skinless chicken breasts, ensuring they are well coated in the marinade. Seal the bag and give it a gentle shake to distribute the marinade evenly.
Let the chicken marinate for at least 1 hour, or for even better results, overnight in the refrigerator. This step is vital as it allows the flavors to penetrate the chicken, making it juicy and flavorful.
When you’re ready to cook, preheat your oven to 400°F. This high temperature helps to caramelize the sugars in the marinade, creating a lovely crust on the chicken.
Place the marinated chicken breasts along with the marinade from the bag into a baking dish. Spread them out evenly, ensuring they are not overcrowded, as this will affect cooking.
Now, pop the dish into the preheated oven and bake for about 25 to 35 minutes. You’re looking for the chicken to be fully cooked through—juicy and tender, with an internal temperature of 165°F. Keep an eye on it, as oven temperatures can vary.
Once cooked, remove the chicken from the oven and let it rest for a few minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.
To serve, drizzle the reserved marinade over the chicken, adding an extra layer of flavor. You can garnish with fresh herbs if desired for a pop of color and freshness.
Enjoy your Baked Chipotle Chicken with your favorite sides. It pairs well with rice, veggies, or a fresh salad!
