<p>Spicy, savory, and smoky, this chipotle barbecue glaze gives grilled chicken a new dimension. Prunes deepen the caramelization of the chicken, making it hard not to reach for seconds. Extra glaze can be used on grilled or roasted vegetables and refrigerated for up to 1 week.</p>
<p>Spicy, savory, and smoky, this chipotle barbecue glaze gives grilled chicken a new dimension. Prunes deepen the caramelization of the chicken, making it hard not to reach for seconds. Extra glaze can be used on grilled or roasted vegetables and refrigerated for up to 1 week.</p>
Ingredients

Chicken

    2 garlic cloves, minced

    15 ml / 1 tablespoon vegetable oil

    8 g / 2 teaspoons salt

    4 whole chicken legs or 8 skin-on, bone-in chicken thighs

Chipotle Barbecue Glaze

    15 ml / 1 tablespoon vegetable oil

    1/2 small yellow onion, sliced

    1 garlic clove, minced

    415 g / 14.5 ounces caned chopped plum tomatoes

    30 ml / 2 tablespoon canned chipotles in adobo

    105 g / 3/4 cup Pitted Dried Plums or Prune Bits

    120 ml / 1/2 cup water

    4 g / 1 teaspoon salt

Print Recipe

Instructions

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

    To make glaze: In a medium saucepan, heat oil over medium heat. Add onion and sweat, stirring occasionally, until it begins to brown, 5 minutes. Add garlic, tomatoes, chipotles, prunes, water, and salt. Bring to a boil, lower to a simmer, and gently cook 15 minutes, stirring occasionally, until prunes are soft. Let sit 5 minutes to cool slightly. In a blender or food processor, puree until smooth. (Makes 475 ml / 2 cups.)

    Preheat grill for medium-heat cooking. Have a bowl with 1 cup chipotle barbecue glaze and a brush for brushing glaze onto 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 with cilantro, limes, rice, and tortillas.

     

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