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Chipotle Chicken

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  • In a blender, combine the chipotles with adobo sauce, white onion, jalapeno, cilantro and lime juice. Add a pinch of salt. Blend until smooth. Transfer to a large glass or stainless steel bowl. Fold in 2 cups mayonnaise. Taste and adjust seasonings. If it is too spicy, add more mayonnaise.
  • Add chicken pieces, turn to coat, then cover the bowl and marinate in refrigerator for 2 to 4 hours, turning occasionally.
  • Preheat oven to 325 degrees F. Set a metal rack over a rimmed baking sheet. Remove chicken from refrigerator and place bone side down on the rack. Roast until breast meat is 165°F and thigh meat registers 180°F - about 45 minutes. Transfer to platter and let rest for 5 to 10 minutes. Serve with wedges of lime.

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