Chipotle Barbecued Chicken
|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|
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.