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
Ingredients:
- 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
Directions:
- 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.
- 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.
- While sauce is cooking, heat grill on medium heat. When sauce is done, transfer half to a medium size bowl.
- 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.
- 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.
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