Honey and Chipotle Roasted Chicken

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Serves: 4-6

5 pound whole chicken
1 tablespoon fresh thyme, chopped
3 cloves garlic, chopped
1½ tablespoon Kosher salt
½ teaspoon freshly ground black pepper
4 tablespoon olive oil
4 tablespoon honey
1½ teaspoon ground chipotle
1 tablespoon lemon juice
1 teaspoon Dijon mustard

Preheat to 400F.
Wash chicken and pat dry.
In small bowl, combine thyme, garlic, salt, pepper, olive oil, honey, chipotle, and lemon juice. Rub chicken all around with glaze. Roast for 30-45 minutes until skin browns.
Reduce heat to 350F and roast for 1½ to 2 hours, checking occasionally and baste with juices. Chicken is done when a meat thermometer registers 180F at the chicken’s thickest part.
Let rest for 10 minutes before carving.

From thingsimadetoday.com