Quick and Tasty Barbecued Chicken Recipe
Ingredients
| Olive oil | 1 Tablespoon (Sauce:) | |
| Onion | 1/4 Cup (16 tbs), finley chopped (Sauce:) | |
| Garlic | 2 Clove (5gm), minced (Sauce:) | |
| 1 to 2 chipotles en adobo, finely chopped or mashed | ||
| Sugar | 1 Cup (16 tbs) (Sauce:) | |
| Lime juice | 2 Tablespoon (Sauce:) | |
| Ground cumin | 1 Tablespoon (Rub for Barbecued Chicken:) | |
| Paprika | 1 Tablespoon (Rub for Barbecued Chicken:) | |
| Kosher salt | 1 Teaspoon (Rub for Barbecued Chicken:) | |
| Garlic powder | 1 Teaspoon (Rub for Barbecued Chicken:) | |
| Onion powder | 1 Teaspoon (Rub for Barbecued Chicken:) | |
| Dried thyme | 1/2 Teaspoon (Rub for Barbecued Chicken:) | |
| Dried oregano | 1/2 Teaspoon (Rub for Barbecued Chicken:) | |
| Pepper | 1/2 Teaspoon (Rub for Barbecued Chicken:) | |
| 4 (6- to 8-ounce) boneless, skinless chicken breasts | ||
Directions
1. Prepare a medium-high-heat grill.
2. For the sauce: Heat oil in a small saucepan over medium-low heat. Add onion and cook until softened, 3 to 4 minutes; add garlic and cook until very fragrant, about 1 minute longer. Stir in chipotles and ketchup. Bring to a simmer; reduce heat to low and cook until the flavors have blended and sauce is slightly thickened, 6 to 8 minutes. Add lime juice and remove from heat. Remove 1/4 cup of the sauce to use for basting; reserve the rest for serving with the chicken.
3. For the chicken: Mix cumin, paprika, salt, garlic powder, onion powder, thyme, oregano, and pepper in a small bowl. Set chicken on a sheet of waxed paper. Season each breast with 1/2 teaspoon of the rub, turn over, and repeat.
4. Grill chicken until browned, about 8 minutes; turn and brush with some sauce. Cook 4 minutes longer, then brush with sauce; cook until just opaque in center, 1 to 2 minutes longer. Serve with the reserved sauce.
2. For the sauce: Heat oil in a small saucepan over medium-low heat. Add onion and cook until softened, 3 to 4 minutes; add garlic and cook until very fragrant, about 1 minute longer. Stir in chipotles and ketchup. Bring to a simmer; reduce heat to low and cook until the flavors have blended and sauce is slightly thickened, 6 to 8 minutes. Add lime juice and remove from heat. Remove 1/4 cup of the sauce to use for basting; reserve the rest for serving with the chicken.
3. For the chicken: Mix cumin, paprika, salt, garlic powder, onion powder, thyme, oregano, and pepper in a small bowl. Set chicken on a sheet of waxed paper. Season each breast with 1/2 teaspoon of the rub, turn over, and repeat.
4. Grill chicken until browned, about 8 minutes; turn and brush with some sauce. Cook 4 minutes longer, then brush with sauce; cook until just opaque in center, 1 to 2 minutes longer. Serve with the reserved sauce.
Chef
