Chipotle Barbecued Chicken

This is a random posting, but I love this recipe and I have the cookbook opened to write it down.

Chipotle Barbecued Chicken

Photo by ALB

Ingredients
2 tsp dried oregano
2 tsp dried thyme
1 tsp ground coriander
1 tsp ground cumin
1 tsp black pepper
3 garlic cloves, minced
1 TBSP vegetable oil
3 pounds assorted chicken pieces, skinned
1 (7 oz) can chipotle chiles in adobo sauce
1 tsp vegetable oil
1C chopped onion
2 garlic cloves, minced
1 C ketchup
3/4 C water
1/4 C packed brown sugar
3 TBSP cider vinegar
1 TBSP prepared mustard
1 TBSP Worcestershire sauce
Cooking Spray

1. Combine first 6 ingredients in a small bowl; stir in 1 TBSP oil. Rub herb mixture over chicken pieces. Place chicken in a shallow dish or a large heavy-duty zip-top plastic bag; cover or seal and marinade in refrigerator for 1 to 4 hours (we don't marinade, we just rub).

2. Prepare grill.

3. Open can of chiles. Take out 4, and 1 TBSP of sauce. Finely chop the chiles. (I leave in the seeds for heat, and use 2-3 TBSP of sauce). Reserve remaining chiles and sauce for another use.

4. Heat 1 tsp 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 stilring constantly. Add 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 coating 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 sauce.

6. Use extra sauce for dipping and licking your fingers.

Yield: 6 servings; serving size-3oz.

Cal 258
Fat 7.8
Fiber 2.5