Chile-glazed roast chicken from Salsas That Cook: Using Classic Salsas to Enliven Our Favorite Dishes by Rick Bayless and Jean Marie Brownson and Deann Groen Bayless

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  • lorloff on February 22, 2022

    I have made this a few times. The first time followed the recipe but also used cut up chicken. Recently I made a version of it using a Bayless salsa that we had in house that was roasted tomato based. I used the same technique and it was great. An easy way and delicious way to make a quick chicken dinner.

  • nicolepellegrini on February 11, 2020

    Used this marinade and technique for a cut-up whole chicken and it was really good - a nice spin on a traditional roast chicken dinner. Had enough leftover I made tacos the next day with it.

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