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Finger-Lickin' Chicken w Chipotle Sauce




Source of Recipe


Woman's Day Magazine


List of Ingredients




3 Tbsp BBQ Rub
4 lb cut-up chicken parts, skin removed
Chipotle-Orange BBQ Sauce


BBQ Rub:
In a jar or plastic container, combine 1/4 cup paprika, 2 Tbsp each packed brown sugar, chili powder and ground cumin, 1 Tbsp each salt and freshly ground black pepper and 2 tsp ground red pepper (cayenne). Cover and store at room temperature up to 3 months.


Honey-Ginger & Chipotle-Orange BBQ Sauces:

Basic Sauce:
3 Tbsp olive oil
1 Tbsp minced garlic
1 bottle (12 oz) chili sauce
2 cups tomato ketchup
3/4 cup each cider vinegar and water
2 Tbsp each hot-pepper sauce, packed brown sugar, Dijon mustard and Worcestershire sauce
1 Tbsp BBQ Rub (click here)

Honey-Ginger BBQ Sauce:
2 Tbsp each honey and minced crystallized ginger

Chipotle-Orange BBQ Sauce:

1 canned chipotle chile in adobo sauce, minced
1 1/2 tsp freshly grated orange peel

1. Basic Sauce: Heat oil in 3-qt saucepan. Add garlic and sauté 1 minute or until fragrant. Add remaining ingredients. Bring to a boil, reduce heat and simmer 15 minutes, stirring often, to blend flavors. Remove and reserve half (about 2 1/2 cups).

2. Honey-Ginger BBQ Sauce: To Basic Sauce remaining in saucepan, add honey and crystallized ginger. Simmer 5 minutes. Pour into a bowl. Makes about 21/2 cups.

3. Chipotle-Orange BBQ Sauce: Return reserved half of Basic Sauce to saucepan. Add chipotle chile and simmer 5 minutes. Stir in orange peel; pour into a bowl. Makes about 2 1/2 cups.

4. Cover sauces; refrigerate until using.






Recipe



1. Sprinkle chicken with BBQ Rub, then rub all over. Place in a large ziptop bag; refrigerate 4 hours or overnight.

2. Heat a covered charcoal or gas grill to medium.

3. Place chicken on grill bone-side down, close lid and grill 15 minutes. Turn chicken over, cover and grill 10 minutes longer. Brush with Chipotle-Orange BBQ Sauce. Grill another 5 to 10 minutes per side until juices run clear when thigh is pierced and an instant-read meat thermometer inserted in thigh (not touching bone) registers at least 170°F.

4. Heat sauce; serve with the chicken.