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Chipotle Barbecued Chicken

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Ingredients
  Dried oregano 2 Teaspoon
  Dried thyme 2 Teaspoon
  Ground coriander seeds 1 Teaspoon
  Ground cumin 1 Teaspoon
  Black pepper 1 Teaspoon
  Garlic 3 Clove (15 gm), minced
  Vegetable oil 1 Tablespoon
  Assorted chicken pieces 3 Pound, skinned
  Canned chipotle pepper in adobo sauce 7 Ounce (1 Can)
  Vegetable oil 1 Teaspoon
  Chopped onion 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Ketchup 1 Cup (16 tbs)
  Water 3⁄4 Cup (12 tbs)
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Cider vinegar 3 Tablespoon
  Prepared mustard 1 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Cooking spray 1
Directions

1. Combine first 6 ingredients in a small bowl; stir in 1 tablespoon oil. Rub herb mixture over chicken pieces. Place chicken in a shallow dish or large heavy-duty zip-top plastic bag; cover or seal and marinate in refrigerator 1 to 4 hours.
2. Prepare grill.
3. Drain chiles, reserving sauce. Set aside 4 chiles and 1 tablespoon sauce. Reserve remaining chiles and sauce for another use. Finely chop chiles.
4. Heat 1 teaspoon oil in a medium nonstick skillet over medium-high heat; add onion and garlic. Cook 5 minutes or until tender, stirring constantly. Stir in chopped chiles and cook 1 minute, stirring constantly. Add reserved 1 tablespoon adobo sauce. Stir in ketchup and next 5 ingredients. Bring to a boil; reduce heat, and simmer 10 minutes. Remove from heat, and set aside.
5. Place chicken on grill rack coated with cooking spray; cover and grill 10 minutes on each side. Brush with chipotle mixture. Grill 15 minutes or until chicken is done, turning occasionally and basting with remaining sauce.

Recipe Summary

Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Chicken

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