It's way simple and quick, with just a few ingredients and a few minutes of prep to make the sauce. Since we are trying to eat just a touch healthier, though, I did swap out the butter for olive oil and probably only used two tablespoons, tops. And since her recipe serves four, I made just a touch less sauce and only cooked two pieces of chicken.
This recipe is hot, hot and MORE hot...but I do believe you can alter, lessen or increase the heat depending on how many chipotles in Adobo you use. I used 2, scraped out as many seeds as possible and removed the ribs/membranes/whatever you call them....yet, I could easily have knocked that down to half of ONE pepper, scraped, and probably still had adequate heat for our delicate palates.
Unless you like scrubbing your baking pans, you will definitely want to line the pan with a piece of foil. That way, once it's cooked, discard the foil and clean up is much easier!
I'm guessing that if you wanted to save hassle, you could just use a premade BBQ sauce of your choosing, in place of everything but the onion and garlic, but I highly recommend just making it as the recipe directs, it's a different flavor than processed BBQ sauce. Much brighter, less full of all those nasty chemicals and preservatives and sugars.
Here's the final product. I served it with asparagii and some instant baby red mashed taters, which really helped counteract the heat. My beloved loaded up on carbs to get through his piece....I think he ate four pieces of bread and two helpings of taters. This chicken will definitely clear out your sinus cavities, so be prepared if you make it at full strength!
All in all, it's definitely a winner and will remain in rotation here, just with much less chipotle in future occurrences!
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