It’s been a while since I’ve posted in my “Dine” category, hasn’t it?  I blame the rise of Postmates, but I just haven’t been inspired to walk the grocery store in search of ingredients for my next recipe.  Luckily, I just found out about this new food delivery service based in Los Angeles called Milk & Eggs and hit a stroke of inspiration.  Using all organic ingredients that were delivered straight to my door I whipped up this Chipotle Honey Chicken and Mango Salsa from the Cravings cookbook by Chrissy Teigen, recipe below!

Milk & Eggs is a simple food delivery service with a catch– they only use farm-to-table produce, meats, and dairy.  Its equatable to stopping at your Sunday Farmers Market, but you can order from the comfort of your own bed.  The prices are actually lower than the grocery store, and your products are delivered straight to your doorstop either weekly, bi-weekly, or one-time purchase.  In my experience they actually weren’t able to access my lobby, but their delivery times were right before I was off to work in the morning so it worked out perfectly for me to meet them down stairs none the less.

I’ve partnered with Milk & Eggs to give one reader a $100 gift card— free food!  All you have to do for a chance to win is click the link below and enter your email address to subscribe to the Milk & Eggs’ email newsletter, no purchase necessary. Milk & Eggs delivers to the Los Angeles area– from Manhattan Beach and Santa Monica to Burbank and Pasadena– so please live within the service area to redeem prize.  This giveaway will run for one week, and I will be notifying the winner directly.

Ingredients for the Chipotle Sauce (makes 2 1/2 cups)-

• 1 1/2 (7 oz) cans chipotle chiles in adobo
• 1 1/2 cups your favorite bbq sauce
• 1/2 cup packed light brown sugar
• 1/4 cup bourbon or whiskey
• 20 cloves garlic
• juice of 1 lime

Ingredients for the Chicken-

• 4 large bone-in, skin-on chicken thighs
• 4 bone-in, skin-on chicken drumsticks
• kosher salt and freshly ground black pepper
• 3 to 4 tablespoons honey

Ingredients for the Mango Salsa-

• 1 large, firm mango, pitted and finely diced
• 1/2 firm avocado, diced
• 3 tablespoons finely diced red onion
• 1/4 cup (loosely packed) cilantro leaves
• grated zest and juice of 1/2 lime, or more to taste
• kosher salt and freshly ground black pepper

Make the Chipotle Sauce-

1. In a blender, combine the chipotle, bbq sauce, brown sugar, bourbon, garlic, and lime juice and process until smooth, about 30 seconds.

Make the Chicken-

1. Season the chicken generously with salt and pepper and place the pieces in a glass baking dish or large zip-top bag.  Add 2 cups of the chipotle sauce to coat the chicken. Refrigerate for at least 2 hours and up to 1 day.
2. Preheat oven to 350* f. Line a baking sheet with foil.
3. Remove the chicken from the marinade (the chicken should be nicely covered in it) and transfer to the baking sheet.  Arrange the chicken in one layer.  Bake until almost cooked through and the edges are beginning to be charred and crusty, about 35 minutes.
4. Remove the chicken from the oven, brush with the remaining 1/2 cup chipotle sauce, drizzle with the honey, and return to the oven and bake until cooked through, about 10 minutes longer.

Make the Mango Salsa-

1. In a bowl, toss together the mango, avocado, onion, cilantro, lime zest, lime juice, salt and pepper to taste.
2. Serve the chicken with the salsa.  Prepare with a side of honey roasted rainbow carrots, if desired.

If you have any favorite recipes, I’d love for you to share them in the comments section below!

xxLK

(Thank you to Milk & Eggs for sponsoring this post.  All opinions and words are still my own.)