***Grilled Chicken with Honey-Chipotle BBQ Sauce***

                                   

Note: I double recipe and debone chicken. I cook 4 minutes on each side on medium high heat , then lower heat and cook 3 minutes on each side. Also I always let chicken marinate in sauce for 3 hours before cooking.

You can also use 8 thighs or 8 drumsticks or 4 pieces of each; cook about 10 minutes per side.

• Yield: Serves 4 (serving size: 1 leg quarter)

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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

Preparation

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.

Nutritional Information

Amount per serving

• 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