Chipotle Glaze Recipes

CHIPOTLE-GLAZED RIBS

Steps:

• Place the vinegar, onion, garlic, salt and water in a large pot over high heat and bring to a boil. Add the ribs, reduce the heat to medium and cover with a lid. Simmer for 30-40 minutes or until the ribs are tender.
• While the ribs are cooking, make the chipotle glaze. Mix to combine the chipotle chiles, onion flakes, Tabasco, cocoa powder, maple syrup, sugar and salt.
• Remove the ribs from the cooking liquid and place in a large deep-sided tray or pan. While the ribs are still hot, rub the chipotle glaze evenly over the ribs to coat. Cover with plastic wrap and refrigerate for 30 minutes until cool or overnight.
• Preheat oven to 425°F. Place the ribs on wire racks set over 2 rimmed baking sheets lined with parchment paper. Roast for 20 minutes, brushing with glaze every 5 minutes, until golden and caramelized. Serve with lime wedges, pickled jalapeño peppers and the Corn and Jalapeño Chile Flatbreads, if desired.

GARLIC CHICKEN WITH MAPLE-CHIPOTLE GLAZE

Steps:

• With a sharp knife, cut leg quarters at the joints. Sprinkle chicken with 3/4 teaspoon salt and pepper. , In a large bowl, combine the flour, rosemary, thyme, sage, marjoram and parsley. In a shallow bowl, combine the egg, milk and lemon juice. Add chicken pieces, 1 at a time, to flour mixture. Toss to coat. Dip chicken in egg mixture and coat again with flour mixture., In a 12-in. cast-iron or other ovenproof skillet, heat 1/2 cup oil. Fry chicken, a few pieces at a time, until golden brown, 5-6 minutes. Remove chicken and keep warm; drain drippings., In the same skillet, cook potatoes in remaining oil until slightly tender, 8-10 minutes. Add onion and remaining salt; cook until onion is tender, 5-6 minutes longer. Stir in garlic; top with chicken. , Bake, uncovered, at 375° until a thermometer reads 170°-175° and potatoes are tender, 45-50 minutes., In a small bowl, combine the glaze ingredients. Brush over chicken just before serving.

CHIPOTLE-GLAZED SHRIMP

Steps:

• Preheat a grill or grill pan over medium-high heat.
• Skewer the shrimp onto 6 soaked wooden skewers, about 5 shrimp per skewer.
• Whisk together the adobo sauce, honey, olive oil, half of the scallions and the zest of the limes in a small bowl until well combined. Brush the shrimp with some of the glaze and place on the grill.
• Grill the shrimp for 2 minutes per side, brushing them with the glaze until they are slightly charred and just cooked through.
• Transfer to a platter and garnish with the remaining scallions and the lime wedges.

HONEY CHIPOTLE WING SAUCE GLAZE

Steps:

• Open can of chipotle peppers in adobo sauce and take out 3 to 5 peppers. Measure 2 tablespoons adobo sauce. Store remaining peppers and sauce for another use.
• Blend chipotle peppers and 2 tablespoons adobo sauce, honey, lime juice, soy sauce, garlic powder, and flour in a blender until almost smooth.

CHIPOTLE-LIME GLAZE

Steps:

• In a small bowl, stir together marmalade, chipotle liquid, and lime juice.

CHIPOTLE-GLAZED BEEF SHORT RIBS

Steps:

• In a large resealable plastic bag, combine the oregano, cumin, chili powder, paprika, salt, pepper and garlic.
• Add the beef ribs and toss to coat.
• Refrigerate from 8 to 24 hours.
• Place the ribs in a roasting pan.
• Cover and roast in a 350 degree F oven until the meat is tender enough to fall off the bone, 2 to 2-1/2 hours.
• Transfer to a plate.
• Skim the fat from the pan juices, reserving 1 tablespoon fat for the sauce.
• Set the pan juices aside.
• In a saucepan, heat the reserved beef fat (or vegetable oil) over medium-high heat and saute the onion and garlic until softened.
• Add the pan juices, chipotle peppers, brown sugar, lime juice, adobo sauce, tomato paste and salt.
• Simmer over medium-low heat, stirring occasionally, for 15 minutes.
• Transfer to a blender and puree until smooth.
• Place the ribs on a greased barbecue grill over medium-high heat.
• Close the lid and cook, turning and basting often with the sauce, until heated through and crisped outside, about 10 minutes.

CHICKEN WITH TANGERINE, HONEY, AND CHIPOTLE GLAZE

Steps:

• For glaze:
• Boil juice, honey, and soy sauce in heavy medium saucepan until reduced to 2/3 cup, about 20 minutes. Mix in grated peel and chipotle chiles.
• For chicken:
• Whisk first 9 ingredients in 13x9x2-inch glass baking dish to blend. Add chicken; turn to coat with marinade. Cover; chill at least 2 hours and up to 1 day, turning occasionally.
• Spray grill rack with nonstick spray and prepare barbecue (medium-low heat). Remove chicken from marinade; discard marinade. Sprinkle chicken lightly with salt. Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 20 minutes. Brush chicken all over with glaze; grill 2 minutes longer on each side. Transfer chicken to platter. Serve, passing remaining glaze separately.
• *Chipotle chiles are dried, smoked jalapeños canned in a spicy tomato sauce, which is sometimes called adobo. They are available at some supermarkets, specialty foods stores, and Latin markets.

CHIPOTLE GLAZED SHRIMP

Steps:

• In saucepan large enough to hold shrimp, heat olive oil over medium heat, and saute onion until softened, about 5 minutes.
• Add garlic, cumin, oregano and saute for 1 minute.
• Stir in water, vinegar, chiles, ketchup, orange juice and brown sugar.
• Bring to a boil, then lower heat and simmer for about 5 to 10 minutes, until slightly reduced and thickened.
• Cover sauce over very low simmer.
• Heat oil in large skillet.
• Lay shrimp in skillet, sprinkle with Old Bay if using, and saute shrimp until just done, only about 3 or 4 minutes.
• Add shrimp to sauce, and raise heat to high, cooking for about 1 minute, stirring gently until shrimp is coated with glaze.
• Serve over hot cooked rice.

MAPLE-CHIPOTLE GLAZED SALMON

Steps:

• Whisk syrup, soy sauce and adobo in a pie dish to blend.
• Add the salmon, turning to coat well.
• Marinate 30 minutes, turning occasionally.
• Drain marinade into a small saucepan.
• Boil marinade until reduced to 1/2 cup glaze, about 5 minutes.
• Heat a heavy nonstick skillet over medium heat.
• Add salmon and cook until slightly charred outside and just opaque in center, about 3 minutes on each side.
• Place 1 salmon fillet on each of 4 plates and drizzle with glaze.

CHIPOTLE MEATLOAF GLAZE

Steps:

• Stir or whisk chipotle sauce and brown sugar together in a small bowl until sugar is dissolved. Whisk in tomato paste until well combined. Set aside until meatloaf is ready for glazing.

ORANGE, HONEY, AND CHIPOTLE GLAZE

Steps:

• Combine all ingredients except chiles in a saucepan and boil until reduced to 1/3 cup, about 30 minutes.
• Stir in chiles.
• Use as a glaze in the last few minutes of grilling, or as a sauce when baking or roasting.

GRILLED CHICKEN WITH RASPBERRY CHIPOTLE GLAZE

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, mix preserves, lime juice, chiles and adobo sauce. Heat over low heat, stirring occasionally, until preserves are melted. Stir in chopped cilantro; set aside. Sprinkle chicken with garlic-pepper blend, cumin and salt.
• Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice and brushing with half of the glaze during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Heat any remaining glaze to boiling; boil and stir 1 minute. Serve chicken with glaze and fresh raspberries.