Sauce:1/4 cup onion, minced
2t vegetable oil
1/2 cup diced tomato in sauce
2T molasses
1/4 cup bourbon
1t Worcestershire sauce
1t white vinegar
2T brown sugar
1T chipotle chile powder
2T honey
Sauté the onion in oil until softened. Add remaining ingredients, then simmer to reduce volume by about half, mashing any tomato chunks as you stir.
Dry rub:
Combine the following in a small bowl -
1T brown sugar
1T chipotle chile powder
1 t garlic powder
1/2 t cayenne
The Chicken:
4 boneless thighs (use bone-in if grilling)
Apply dry rub and let sit at room temperature for about 15 minutes. Preheat broiler* (or grill). Broil (or grill) for about 2 minutes per side to sear, then baste with BBQ sauce and return to heat. Continue to alternate flipping and re-basting (less than one minute per side each time) until chicken is cooked through. Bone-in chicken will take a bit longer than boneless.
Serve immediately. We paired this with corn and cucumber salad for a delicious summer meal.
Makes two servings, <300 mg sodium per serving
*Broiling Tip: Line a half sheet pan or roasting pan with aluminum foil. Place non-stick cooling rack on top of foil. Arrange meat on rack allowing some space in between pieces. This keeps the meat from getting soggy and lets the edges get crispy.
No comments:
Post a Comment