bookhermit: This looks fantastic. I’m going to try it out.
Fireborn24: On a scale of 1-10, how spicy are we talking here? Yo soy es un bebé.
speedylee: **[Chipotle-Rubbed Chicken Sheet-Pan Dinner](https://www.bonappetit.com/recipe/chipotle-rubbed-chicken-sheet-pan-dinner)** by Basically via Bon Appétit
**Ingredients**
* 12 oz. tomatillos (about 6 medium)
* 8 garlic cloves
* 4 scallions
* 1 jalapeño
* 6 Tbsp. extra-virgin olive oil, divided
* Kosher salt
* 8 skin-on, bone-in chicken thighs (about 3 lb.)
* 2 Tbsp. adobo sauce, from 1 can chipotles in adobo
* 1 tsp. honey
* 1 tsp. ground cumin, divided
* 1 medium acorn squash
* ½ bunch cilantro
* Lime wedges (for serving)
**Steps**
1. Place a rack in upper third of oven; preheat to 425°. Start by assembling all the ingredients for the salsa: Remove husks from 12 oz. tomatillos and rinse. Cut any larger ones in half and arrange on a baking sheet.
2. Smash 8 garlic cloves with the flat side of your knife and remove skins.
3. Add to baking sheet with tomatillos.
4. Trim ends of 4 scallions and discard, then cut scallions crosswise into 1″ pieces. Add to baking sheet.
5. Cut 1 jalapeño in half lengthwise, pull out stem and ribs, and place on baking sheet. Wash hands!
6. Drizzle 2 Tbsp. oil over vegetables; season with salt. Toss with hands to coat, then push vegetables to one side of baking sheet so they’re taking up about one-third of sheet; set aside.
7. Pat 8 chicken thighs dry with paper towels. Season all over with salt.
Whisk 2 Tbsp. adobo sauce (from 1 can chipotles in adobo), 1 tsp. honey, ½ tsp. cumin, and 2 Tbsp. oil in a large bowl until smooth.
8. Using tongs, arrange chicken, skin sides up, in center of baking sheet, placing close together so there’s still space left for the squash.
9. Cut 1 acorn squash in half and scoop out seeds with spoon. Cut each half in thirds again to make 6 equal wedges.
10. Arrange squash on baking sheet next to chicken, then drizzle squash with 2 Tbsp. oil. Season with salt and sprinkle with remaining ½ tsp. cumin.
Roast until chicken thighs are browned on top and meat is cooked through, tomatillos are lightly charred on top, and squash is fork-tender 30–40 minutes.
11. Let cool slightly. While chicken is cooling, pick about ½ cup cilantro leaves from bunch, reserving stems, and set aside for serving.
Transfer chicken and squash to a platter.
12. Tip all remaining ingredients, along with about ½ cup of pan juices, into a blender. Add cilantro, stems and all; season with a bit more salt. Blend, thinning with more pan juices if needed, until smooth and pourable.
13. Pour salsa over platter and top with reserved cilantro leaves. Serve with lime wedges alongside.
RNAprimer: The way you cut your veggies bothers me for some reason
cjPeaman: What would be a good sub for acorn squash? I’m not a huge fan of gourds.
ChrisCDR: I felt like I was watching an amateur cook trying not to mess up but was nervous about everything they were doing.
allurmemesrbelong2me: Ok this actually looks like it could be pretty damn good, though I might cook the chicken a bit differently
Shakeweight_All-Star: The chicken marinade is essentially what Chipotle the restaurant uses. The main components are blended chipotles in adobo sauce, honey, and soy or vegetable oil. Then it’s marinated for ~12 hours.
What really helps is the ripping-hot grill to get a nice char on the boneless thighs, as well a liberal sprinkling of kosher salt.
Source: used to work there
wooshock: I’ve been alive for quite a while and the only use for tomatillos I’ve ever heard of is to blend them up with salsa ingredients to make a green “salsa verde” sauce.
ninja_crouton: I know I’m late to the party but I want to remind everybody to wear gloves during and/or wash their hands well after preparation of this recipe. The jalapeno is its own issue, but the real issue is that underripe tomatillos are poisonous until the skin is removed and the tomatillo is cooked
Gingercreeper: where is the chipotle?
Adobo doesnt really have chipotle in it… typically. Just where most people see Adobo in america is “Chipotles in Adobo Sauce” thats sold at the grocery store.
This still looks good, id just call it Abobo-Rubbed chicken, or something.
thekaz: I’m not sure about extra virgin olive oil in a 425 oven. EVOO can smoke as low as 325, and cooking it would kill the flavor of the oil. Just plain olive oil would work better.
purple_soozy: Did anyone else read this as chipotle-rubber chicken? No? Just me then? Ok…
jay_emdee: Sometimes gifs are way too fast. This is not one of those times.
threedeenyc: Mmmmm chicken sheet.
dande_leopard: https://m.youtube.com/watch?v=eoV7lw7YBG4
Kattaka: Looks yummy, however, I feel like that’s a LOT of oil and garlic.
sparrowlasso: I’ve heard of Tamarillos but tomatillos.
2tehmax: This looks great but what’s with this recent trend of adding limes to everything? It’s like… calm down
