Oxmoor House JANUARY 2004
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.
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.
Go to full version of