• 3 garlic bulbs
• 7 oz chipotle peppers in adobo sauce
• ¾ c olive oil
• 1 ½ c soy sauce
• 1 ½ T pepper
• 1 roasting chicken, cut into pieces

Cut a half-inch off the top of each garlic bulb, exposing clove tops. Remove loose outer skin, leaving bulb intact. Place bulbs on a piece of aluminum foil and drizzle with about 1 tablespoon of olive oil. Put foil wrapped garlic place in a 450° F. oven for 1 hour or until garlic is tender.

In a blender container, combine the roasted garlic cloves, chipotle peppers in adobo sauce, olive oil, soy sauce and pepper. Puree until smooth. Let sit at room temperature until ready to use. Set aside 1 cup of marinade to use for dipping.

Rub chicken with marinade, then turn skin-side down on a baking sheet and pour rest of marinade over it. Let sit for at least 4 hours in the refrigerator.

Turn right-side up and roast in oven at 350° F. for 1 hour or until juices run clear. If desired, place chicken over a hot grill to crisp the skin before serving.

Serve with reserved marinade.

Preparation time: 4 hours
Cooking time: 30-60 minutes, depending on cut of chicken

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