Baked Chicken Topped With A Spicy, Sweet Hatch Chile Glaze Sauce

If you're tired of the same old marinated chicken you probably throw together at least once a week (don't worry, I'm the same way), this recipe will definitely light up your appetite. You might have to do a little searching for the bitter orange juice, but make sure you grab it. You'll definitely be able to tell when it's missing!

Ingredients To Gather:

¾ cup chicken stock

4 large dried Hatch chiles seeded

2 Tablespoons Bitter Orange juice (Naranja Agria) – or 1 Tablespoon fresh orange juice and 1 Tablespoon fresh lime juice

2 Tablespoons agave nectar

½ teaspoon ground cumin

1 pound boneless, skinless chicken breasts

1 Tablespoon vegetable oil

salt and pepper

Chile Cheese Rice

Once you're sure you have everything you need, you're ready to get cooking!

The Simple Step By Step Directions To Follow:

Add the chicken stock to a medium sized saucepan and add the chiles. Bring the mixture to a boil. Cover and reduce to a simmer. Simmer for 4 – 7 minutes until the chiles are soft and pliable. Let the mixture cool and then transfer to a blender. Add the bitter orange juice, agave nectar and cumin. Blend until smooth. If too thick, thin with a little extra chicken stock. Taste and season with salt and/or pepper. Transfer sauce to a bowl.

Pre heat the oven to 400 degrees. Place chicken on a rack on a sheetpan. I line mine with foil for easy clean up! Brush the chicken with a little vegetable oil and season with salt and pepper. Roast chicken for 20 minutes. Remove chicken from the oven and spoon some of the chili sauce over. Return chicken to the oven and cook until the internal temperature reaches 165 degrees.

Remove chicken from the oven and let rest for 5 minutes. Slice chicken into 2 inch pieces and serve with the Chile Cheese Rice. with the extra chili sauce.

Finished!

Check out the full recipe on A Communal Table's blog for a link to the Chile Cheese Rice. Hope it's not too much spice for you.

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