Chicken Breast with Hotter-than-Heck Barbecue Sauce
1/4 cup chipotle peppers in adobo sauce
nonstick spray coating
1/3 cup finely chopped onion
3 cloves garlic minced
1 cup catsup
3 tablespoons white wine vinegar
3 tablespoons molasses
or sorghum
1 tablespoon worcestershire sauce
6 medium skinless boneless chicken breast halves 1 1/2 pounds total
For the sauce, remove any stems from chipotle peppers. Place peppers and adobo sauce in a blender container. Cover and blend till smooth. Set aside. SPRAY a medium saucepan with nonstick coating. Cook onion and garlic in saucepan till tender. Stir in chipotle peppers, catsup, vinegar, molasses or sorghum, and Worcestershire sauce. Bring to boiling. Reduce heat. Simmer, uncovered, about 10 minutes or till mixture is slightly thickened.
Meanwhile, rinse chicken and pat dry with paper towels. Grill chicken on the rack of an uncovered grill directly over medium coals 12 to 15 minutes or till chicken is tender and no longer pink, turning once halfway through grilling time and brushing on sauce the last 5 minutes. Bring remaining sauce to boil; pass with chicken. Sauce may be refrigerated up to a week. Makes 6 servings.
Indirect Grilling: In a covered grill arrange preheated coals around a drip pan. Test for medium heat above the pan. Place chicken on grill rack over drip pan but not over the coals. Cover and grill for 15 to 18 minutes or till chicken is tender and no longer pink, brushing on sauce the last 5 minutes. TIP: As recommended in the recipe above, brush on sweet sauces during the last few minutes of grilling. This allows the flavor of the sauce to penetrate into the food without burning.
Notes: Chipotle peppers are dried, smoked jalapeno peppers with a medium to hot rating and a smoky chocolate flavor. Used extensively in Mexican and Southwest cooking, chipotles are also available canned in adobo sauce, a dark, spicy chili paste.
Low Cal – Low Fat Recipes, Summer 1998
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