Chipotle Barbecued Chicken

Oxmoor House
Chipotle Barbecued ChickenRecipe
Oxmoor House
6 servings (serving size: 3 ounces)


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2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon ground coriander seeds
1 teaspoon ground cumin
1 teaspoon black pepper
3 garlic cloves, minced
1 tablespoon vegetable oil
3 pounds assorted chicken pieces, skinned
1 (7-ounce) can chipotle chiles in adobo sauce
1 teaspoon vegetable oil
1 cup chopped onion
2 garlic cloves, minced
1 cup ketchup
3/4 cup water
1/4 cup firmly packed brown sugar
3 tablespoons cider vinegar
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
Cooking spray


Prep: 12 Minutes
Cook: 55 Minutes
Marinate: 1 Hours

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 ziptop plastic bag; cover or seal and marinate in refrigerator 1 to 4 hours.

Prepare grill.

Drain chiles, reserving sauce. Set aside 4 chiles and 1 tablespoon sauce. Reserve remaining chiles and sauce for another use. Finely chop chiles.

Heat 1 teaspoon oil in a medium non-stick 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.

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.

Created date

March 2010

Nutritional Information

Calories 258
Fat 7.8 g
Satfat 1.5 g
Protein 21.1 g
Carbohydrate 26.5 g
Cholesterol 68 mg
Iron 2.7 mg
Sodium 718 mg
Caloriesfromfat 27 %
Fiber 2.5 g
Calcium 58 mg