It’s sad to say but our grilling days are almost over here in Western Pennsylvania. But since yesterday was the first nice day without rain in almost a week, I wanted to get some last minute grilling in while I could.
I’ve been holding on to a can of chipotle chilis in adobo sauce just for the heck of it. And as I was flipping through my November issue of Everyday with Rachael Ray, I found my opportunity to finally use them.
The recipe calls for baking the chicken but I decided to grill it instead. The barbecue sauce is very good but it is spicy hot! I will definitely make this recipe again, it’s got a lot of great flavors to it.
Chipotle Barbecue Grilled Chicken
1 & 1/2 to 2 lbs skinless, boneless chicken breasts
3 tablespoons butter
2 teaspoons minced garlic
1/4 large onion, chopped
1/4 cup chopped chipotle chilis in adobo sauce
3/4 cup ketchup
3 tablespoon cider vinegar
2 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1. In a medium sauce pot, heat butter over medium heat. Add the minced garlic and cook for about 3 minutes. Remove garlic from the butter and place in a small bowl.
2. Add the chopped onion to the butter and cook until golden. Add the chipotle chilis, ketchup, vinegar, brown sugar, Worcestershire sauce and cooked garlic. Cook for about 5 minutes until sauce thickens, stirring often.
3. While sauce is cooking, heat grill on medium heat. When sauce is done, transfer half to a medium size bowl.
4. Dip and thoroughly coat each side of chicken in the sauce and place on the hot grill. Discard any of the remaining contaminated sauce from the bowl.
5. Continue grilling chicken breasts and basting with the remaining other half of the barbecue sauce (not contaminated by raw chicken) until chicken is cooked through.