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Grilled Chicken with Honey-Chipotle BBQ Sauce

Photo: Squire Fox; Stylist: Justin Schram, Kenneth Hyatt
Hands-on time 18 mins
Total time 43 mins
Yield Serves 4 (serving size: 1 leg quarter)
You can also use 8 thighs or 8 drumsticks or 4 pieces of each; cook about 10 minutes per side.

Ingredients

  • 2 teaspoons olive oil
  • 1/4 cup minced shallots
  • 1/2 cup lower-sodium ketchup
  • 2 tablespoons water
  • 1 1/2 tablespoons honey
  • 2 teaspoons cider vinegar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon chipotle chile powder
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 4 bone-in chicken leg-thigh quarters, skinned
  • Cooking spray

Nutrition Information

  • calories 256
  • fat 9.8 g
  • satfat 2.3 g
  • monofat 4.5 g
  • polyfat 1.7 g
  • protein 25.9 g
  • carbohydrate 16.3 g
  • fiber 0.6 g
  • cholesterol 139 mg
  • iron 1.5 mg
  • sodium 366 mg
  • calcium 25 mg

How to Make It

  1. Preheat grill to medium-high heat.

  2. Heat a small saucepan over medium-high heat. Add oil; swirl to coat. Add shallots; sauté 2 minutes or until tender. Stir in ketchup, next 5 ingredients (through chile powder), and 1/4 teaspoon salt. Reduce heat to low, and cook 5 minutes, stirring occasionally.

  3. Combine 1/4 teaspoon salt, garlic powder, cumin, and black pepper; sprinkle over chicken. Place chicken on grill rack coated with cooking spray; grill 15 minutes on each side or until done. Baste chicken generously with sauce; turn over, and grill 1 minute. Baste again; turn over, and grill 1 minute. Serve with remaining sauce.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.