Quick and Tasty Barbecued Chicken
|Olive oil||1 Tablespoon|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced to make1 teaspoon|
|Chipotles in adobo||2 , finely chopped / mashed|
|No sugar added ketchup||1 Cup (16 tbs)|
|Fresh lime juice||2 Tablespoon|
|For barbecued chicken rub|
|Ground cumin||1 Tablespoon|
|Kosher salt||1 Teaspoon|
|Garlic powder||1 Teaspoon|
|Onion powder||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Boneless skinless chicken breasts||32 Ounce (4 Pieces, 8 Ounce Each)|
1. Prepare a medium-high-heat grill.
2. For the sauce: Heat oil in a small saucepan over medium-low heat. Add onion and cook until softened, 3 to 4 minutes; add garlic and cook until very fragrant, about 1 minute longer. Stir in chipotles and ketchup. Bring to a simmer; reduce heat to low and cook until the flavors have blended and sauce is slightly thickened, 6 to 8 minutes. Add lime juice and remove from heat. Remove 1/4 cup of the sauce to use for basting; reserve the rest for serving with the chicken.
3. For the chicken: Mix cumin, paprika, salt, garlic powder, onion powder, thyme, oregano, and pepper in a small bowl. Set chicken on a sheet of waxed paper. Season each breast with 1/2 teaspoon of the rub, turn over, and repeat.
4. Grill chicken until browned, about 8 minutes; turn and brush with some sauce. Cook 4 minutes longer, then brush with sauce; cook until just opaque in center, 1 to 2 minutes longer. Serve with the reserved sauce.