Grilled Chicken with Chipotle Barbecue Glaze

A good marinade has something sweet, something salty, and something tangy. This one just happens to have something with a little spice as well! To save time, make it the night before your BBQ and serve it up with rice, beans, and your favorite sides.

Prep Time 35 Minutes

Cook Time 30 Minutes

Fat 32.4g

Cholesterol 327.7mg

Sodium 2078mg

Carbohydrates 75.9g

Fiber 6.5g

Sugar 12.1g

Protein 69.4g

Chicken

4 whole chicken legs or 8 skin-on, bone-in chicken thighs
2 garlic cloves, minced
1 Tbsp vegetable oil
2 tsp salt

Glaze

1 Tbsp vegetable oil
1/2 medium yellow onion, sliced (1 cup)
1 garlic clove, minced
1 can (14.5 oz) chopped plum tomatoes
2 Tbsp canned chipotles in adobo
3/4 cup Sunsweet^® Pitted Amaz!n™ Prunes
1/2 cup water
1 tsp salt

Servings

Fresh Cilantro
Lime Wedges
4 cups long-grain rice, cooked
Corn Tortillas

Marinated chicken: In a large bowl, mix together garlic, oil and salt. Add chicken and toss to coat. (Chicken can be refrigerated overnight; bring to room temperature before grilling).

Glaze: In a medium saucepan, heat oil over medium heat. Add onion and salt, stirring occasionally, until they begin to brown, 5 minutes. Add garlic, tomatoes, chipotles, prunes, water and salt. Bring to a boil. Lower to a simmer and gently cook for 15 minutes, stirring occacionally until prunes are soft. Let sit 5 minutes to cool slightly. In a blender or food processor, puree until smooth. (Make 2 cups).

Preheat grill to medium heat. Set aside a bowl with 1 cup of chipotle barbecue glaze and a brush for glazing chicken.

Grill chicken on all sides, ensuring that skin is evenly browned and chicken is cooked through, about 30 minutes. Halfway through cooking, begin brushing chicken with the glaze, rotating the pieces and brushing with more glaze until all the glaze is used. Serve cilantro, limes, rice and tortillas.

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