Latin Baked Chicken

Serves 4
Prep time: 5 minutes, Cooking Time: 40 minutes

1/4 cup fresh lime juice
3 tablespoons lower-sodium soy sauce
2 tablespoons honey
2 tablespoons minced chipotle chile in adobo sauce
8 (4-ounce) bone-in chicken thighs, skinned (I used boneless and didn't need to change the cooking time)
Cooking spray

1. Preheat oven to 400*.

2. Combine first 4 ingredients in a large bowl. Add chicken; toss well to coat. Let stand for 10 minutes at room temperature. Arrange chicken on a broiler pan coated with cooking spray, reserving marinade. Bake at 400* for 15 minutes.

3. Place reserved marinade in a blender; process until smooth. Place pureed marinade in a small saucepan. Bring to a boil; cook 3 minutes. Brush chicken with half of cooked sauce; return to oven and bake an additional 10 minutes. Brush chicken with remaining sauce; bake an additional 10 minutes.

Served with yellow rice (with chopped cilantro) and green and yellow wax beans.

Results: I was expecting this to be easier than it was (I thought I'd put it in the oven and be done with it), but the extra marinade steps added a bit to it. Still! This was simple and delicious! I'll definitely make this one again!