Chipotle-Guajillo Baked Chicken


This simple baked chicken is GREAT when you don’t feel much like cooking. The seasoning on this is very nice and this is definitely a keeper!  I served this with a guacamole/lettuce salad and ½ roasted sweet potato.  This chicken in suitable for all phases of Atkins and also for Paleo-Primal diners.


1 whole chicken, butterflied

4 T. unsalted butter, melted

½ tsp. guajillo chile powder (or 1 seeded, ground whole dried guajillo chile)

¼ tsp. smoky chipotle powder (or 1 rinsed, seeded & mashed/minced canned chipotle in adobo sauce)

¼ tsp. garlic powder

¼ tsp. onion powder

Optional:  Dash of salt

DIRECTIONS:  Preheat oven to 450º.  Cut up the back of the chicken (known as o as butterflying or spatchcocking).  Add the butter and brush over the chicken surfaces.  Mix the spices in a small saucer or paper plate and sprinkle over the chicken.  sprinkle with a dash of salt if using.  Pop in the oven and in 15 minutes, take it out and using a brush, baste the chicken with the melted butter.  Return to the oven and bake at 450º for around 20 minutes.  Remove and lower heat to 350º.  Baste again with buttery pan juices and return to hot oven.  Bake an additional 30 minutes or until a meat thermometer stuck into the leg/thigh joint is 185º and breast reads internal temp of 175º.  Baste one last time with pan juices and serve with a nice guacamole or green salad and your favorite, allowable vegetable.

NUTRITIONAL INFO:  Info given is for 1/10th of the basting marinade as I get 10 pieces of chicken from a whole bird.  You will then need to add in the info for the specific piece(s) of chicken eaten.

Whole chicken makes 8-10 servings; One serving spice/sauce contains:

46.3 cals, 5.13g fat, 0.31g carbs, 0.08g fiber, 0.23g NET CARBS (for the sauce alone), 0.07 g  protein


8 thoughts on “Chipotle-Guajillo Baked Chicken

  1. Simply wonderful! The chicken did not come out spicy like you think it would. Especially using two different types of ground chilies. The chicken came out well flavored without any one spice taking over. The aroma was fabulous, everyone couldn’t wait to try it. They were pacing pestering me with “is it done yet?” The only thing I did different was used trimmed chicken thighs and not a whole bird. Cooking time for 3 1/2 lbs. thighs was 45 minutes, 30 of which at 450 degrees F.

    This is so good, I shared the link to this recipe on my Facebook page. I also couldn’t find the guajillo chilies ground too, so I purchased it whole, used a scissors to cut into small pieces (no stems) and ground in my coffee grinder. I have two, one for coffee and another for spices. Thank You for Sharing this one!

    1. So glad you and the family liked it Robyn! And yes, I, too, often have to grind my own chiles into powder, especially guajillos. But I lucked out and found a jar of the powdered guajillos at a Cost Plus World Market in Austin one time. I just this month joined FB and have a page set up for my recipes, too. I also post over on Jennifer Eloff’s page for LOW CARBING AMONG FRIENDS cookbooks, in which a number of my recipes are published. We have 2 professional chefs involved and posting there as well. I closed out my account at CES because I just wasn’t getting any participation or interest there. The low-carb membership is a very small group there, if there is one at all. Miss chatting with you, so pop in here or on my FB pages anytime: Peggy Hardaway or Buttoni’s Low Carb Recipes.

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