Get the best of both worlds with these sweet and spicy chicken delights

Sweet and Spicy Chicken Thighs and Drums

  • 8 pieces (about a pound) Chicken Thighs and Drumsticks (bone-in; skin-on)
  • Chipotle Marinade
  • 2 cans Chipotle Peppers in Adobo (use less to tame the heat)
  • 8 large Cloves Garlic
  • 1 cup Barbecue Sauce (use your favorite)
  • 3/4 cup Brown Sugar
  • Juice of 1 Lime
  • 2 tablespoons Olive Oil
  • 1/4 cup Whiskey
  • pinch Kosher Salt
  • Mango Salsa
  • 1 medium Ripe Avocado (1/2-inch dice)
  • 1 medium Ripe Mango (1/2-inch dice)
  • 1/4 cup Chopped Fresh Cilantro
  • 3 Scallions (sliced)
  • 1 tablespoon Olive Oil
  • 2 tablespoon Fresh Lime Juice
  • Kosher Salt and Freshly Ground Pepper
  • To Serve
  • Cooked White Jasmine Rice
  • Black Beans
  • Lime Wedges
step-by-step directions
step-by-step directions
  • Combine all of the Marinade ingredients in a blender and puree until completely smooth. Place Chicken in a zip-top bag, and pour in the Marinade. Toss the Chicken to coat all sides, and marinate for at least 1 hour and up to overnight.
  • Preheat oven to 400°F.
  • Prepare a baking sheet lined with a wire rack. Arrange the Chicken on the rack and bake for 30 minutes or until the Chicken registers 160°F on a meat thermometer. Allow to rest for 10 minutes before serving.
  • While the Chicken bakes, combine the Avocado, Mango, Cilantro, and Scallions in a large bowl. Add the Lime Juice and Olive Oil with a pinch of Salt and a couple of cracks of Freshly Ground Pepper. Toss together and taste for seasoning.
  • Top the Chicken with Mango Salsa, and serve with Rice, Black Beans and Lime Wedges.

Watch how its made

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Sweet and Spicy Chicken Thighs and Drums

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