Baja Brewed Baked Chicken

Inspired by the rich flavours of the Baja Peninsula, this Chipotle classic begins with a succulent chicken breast, marinated in a bold blend of Baja Chipotle Sauce and old English Ale, then lightly grilled. The mouth-watering blend of flavours of lightly sautéed carrots, broccoli and snow peas on a bed of Chinese noodles brings to mind warm sunny days of Mexico. Before serving, drizzle with more exotic Baja Chipotle Sauce.

YIELD: 48 Portions

Ingredients: Imperial Metric
Chicken breast, boneless, skinless 12 lbs 5.4 kg
Saucemaker Baja Chipotle Sauce (1) 10 cups 2 L
English Ale 2 cups 500 mL
Somen, Soba or Chinese wheat noodles 6 lbs 2.8 kg
Vegetable oil 3/4 cup 180 mL
Garlic, minced 1.8 oz 50 g
Carrots, sliced diagonally 5 lbs 2.3 kg
Water 2 cups 500 mL
Broccoli florets 3.3 lbs 1.5 kg
Snow peas, halved if large 3.3 lbs 1.5 kg
Saucemaker Szechwan Sauce 24 cups 4.5 L
Saucemaker Baja Chipotle Sauce (2) 2 cups 500 mL


  1. Marinate chicken in Saucemaker Baja Chipotle Sauce(1) and English ale in a non-aluminum container, covered in refrigerator for 4-6 hours.
  2. Remove chicken from marinade. Grill about 4-6 minutes on each side or until meat is no longer pink inside, brushing with Saucemaker Baja Chipotle Sauce(2) as needed. Remove from grill, cover and keep warm.
  3. Meanwhile, cook pasta. Drain in colander, rinse with hot water and keep warm.
  4. Heat oil in wok over medium-high heat and stir fry garlic. Add carrots, cook for 3 minutes or until vegetables are tender.
  5. Add broccoli and snow peas, stir fry 2-3 minutes. Cover and cook 1-2 minutes or until tender.
  6. Stir Saucemaker Szechwan Sauce into vegetables, add cooked pasta and toss to coat well.
  7. Serve 324 g pasta mixture topped with 3 oz. diagonally sliced chicken.

TIP: For an even more robust taste substitute the ale with a stout beer–like Guinness or with Saucemaker Barbecue Sauce!