Hi friends!

It’s finally time to share a recipe with you all! Unfortunately, I can’t take the credit for this one; it comes from Chrissy Teigen’s new cookbook Cravings. My friend Ann-Alecia recently purchased it, and as much as I love Chrissy Teigen, I’m not one to purchase cookbooks so I was glad she wanted to bring it over and cook something from it the last time we hung out. However, when she walked in the door with the book, the side was completely taken over with page flags marking recipes that she wanted to try. Hold please; I just asked her to text me a picture to include in this post. *insert crying-laughing emoji here*

See?! That was motivation enough for me to purchase the book for myself. Ann-Alecia sent me a few to choose from ahead of time for preparation purposes, and we decided on the Chipotle Honey BBQ Chicken with Mango Salsa. I took responsibility for marinating the chicken, and Ann-Alecia handled the salsa and a side (we settled on cilantro-lime rice). Oh, and Ann-Alecia also covered the most important part… The wine ;)

Chrissy Teigen cookbook
Flags on flags on flags

I think that was enough of a set-up for this post… let’s get into the actual recipe! Here are the ingredients you will need for the marinade:
Marinade ingredients
  • 1 & ½ (7-ounce) cans of chipotle chiles in adobo
  • 1 & ½ cups of BBQ sauce of your choice
  • ½ cup (packed) of light brown sugar
  • ¼ cup bourbon or whiskey
  • 20 cloves of garlic
  • Juice of 1 lime

Literally all you have to do is throw everything above in the blender or food processor and blend until it’s smooth, which should be around 30 seconds. SUPER. SIMPLE.

Now, here are a few modifications I made:

  • I went ahead and used the whole second can of chipotle peppers and then adjusted accordingly by adding more brown sugar and BBQ sauce.
  • The BBQ sauce I chose was Sweet Baby Ray’s, and I would highly recommend this for any and all BBQ sauce usage if you haven’t had it already.
  • You know I added more than a quarter cup of bourbon… I eyeballed it, and then threw in an extra splash for good measure 😉
  • For the sake of a good picture (hey, I’m keeping it real here), I did use fresh garlic. However, normally (and in the future if I were to make this again), I would use the minced garlic that comes in a jar that I always have on hand. So much simpler and gets the job done.

After you’ve made your marinade, put the chicken (seasoned generously with salt and pepper) in a glass baking dish or you can use a large Ziploc bag and coat it with the marinade. According to Chrissy’s recipe, the recipe makes 2 and ½ cups and you should use 2 cups at this step (the other ½ cup will be used later). Because I used extra peppers, BBQ sauce, brown sugar, and whiskey, I ended up with closer to 4 cups. I went ahead and only used the 2 cups the original recipe called for. A quick note: this marinade smells and tastes HOT. I was actually a little concerned about it being too much heat, but I’ll insert a little spoiler here: it wasn’t. More on that later.

marinade in blendermarinade in jar



Now, brace yourself for yet another modification. The recipe suggests 4 large bone-in, skin-on chicken thighs as well as 4 bone-in, skin-on chicken drumsticks. I know I’m in the minority here, but I don’t care for chicken with skin or the bone in… I really only eat chicken breast. I don’t even like chicken wings unless they’re boneless. So, needless to say I used chicken breast strips instead. I’m all for trying new recipes and stepping out of your comfort zone, but I’m also a big fan of modifying recipes so that they work for you.


marinated chicken
Looks HOT, doesn’t it?!

After you’ve got the marinade on your chicken, throw it in the fridge for at least 2 hours but up to 24 (I opted to do this the night before to get as much time marinating as possible). When you are ready to cook the chicken, preheat the oven to 375 degrees and transfer the chicken to a foil-lined baking sheet. Now, we had to adjust our cook time since we were using the small chicken strips as opposed to larger pieces. We cooked it for about 10-15 minutes until it was almost done, and then pulled it out and brushed more sauce on & drizzled with honey (the recipe called for 3-4 tablespoons). Then we put it back in the oven for another 5-10 minutes until the chicken was cooked thoroughly.


While the chicken was in the oven, Ann-Alecia prepped the salsa. A large, firm mango diced, half an avocado diced, 3 tablespoons of diced red onions, 1/4 cup of cilantro, salt & pepper, and lime juice. Super simple and super delicious. We did decide in hindsight that it would have been even better with more lime juice & prepped the night before to really allow the flavors to develop.

mango salsa
It was so yummy, I forgot to take a picture before we had already used most of it!

For our side of cilantro lime rice, we cheated and used microwave rice. After cooking it, we just squeezed the juice of one lime & added cilantro to taste. We both love cilantro more than normal people, so we were very generous with cilantro use in this recipe.

I mentioned when discussing the marinade that I was concerned about the heat. Once the chicken baked and the honey was added, the heat was a really pleasant smokiness that was definitely there but not overpowering, especially when topped with the mango salsa.

chicken, salsa, rice

So, let’s get down to it. Would I recommend this recipe? Would I make it again? YES and YES. Now I understand why this recipe made the cut for Chrissy’s cookbook. It’s that good.

I highly suggest cooking with friends. Don’t be so quick to go to that restaurant around the corner all the time. Ann-Alecia and I cook when we socialize frequently, and this gives us more time to chat and gossip, and we get to try new recipes and share tips and tricks with each other. And we get a good photo for Instagram too 😉

Look forward to a post in the very near future covering our favorite thing to do on a girls’ night… Nacho bar!

Let me know if you are going to get together with some friends and cook this recipe (or something else!), and feel free to share any recipes you think I should try next!

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