Chipotle Barbecued Chicken

Chipotle Barbecued Chicken Recipe
Oxmoor House

Yield:

6 servings (serving size: 3 ounces)

Recipe from

Oxmoor House

Recipe Time

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

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

Ingredients

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

Preparation

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.

Note:

Oxmoor House Healthy Eating Collection

January 2004
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