You can also use 8 thighs or 8 drumsticks or 4 pieces of each; cook about 10 minutes per side.
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
How to Make It
Preheat grill to medium-high heat.
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.
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.
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