Chipotle Bbq Chicken Arepa Melts Food

GRILLED CHICKEN WITH MAPLE CHIPOTLE BBQ SAUCE

Grilled Chicken with Maple Chipotle BBQ Sauce image

A light maple brine keeps this skinless chicken moist and flavorful on the grill while brushed with a quick, homemade barbeque sauce.

Provided by Food Network Kitchen

Categories main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 cups water
1 tablespoon kosher salt plus more to taste
3 tablespoons pure maple syrup
Small bunch fresh thyme
4 cloves garlic
2 pounds bone-in skinless chicken pieces, such as legs, thighs and breasts, halved
1 (15-ounce) can tomato sauce
1/2 cup low-sodium chicken broth
2 tablespoons apple cider vinegar
1 tablespoon finely chopped chipotles in adobo sauce
1 teaspoon chili powder

Steps:

In a large bowl stir the water, 1 tablespoon salt and 1 tablespoon syrup until dissolved. Stir in the thyme. Smash 3 cloves of garlic and add to the brine with the chicken. Cover and refrigerate, 2 to 3 hours.
Mince the remaining clove of garlic and add to a medium pot with the tomato sauce, broth, vinegar, remaining 2 tablespoons syrup, chipotles, chili powder and salt, to taste. Bring to a simmer over medium heat. Reduce heat to medium-low and gently simmer until thick, stirring occasionally, 25 to 30 minutes. Reserve 1/2 cup of the sauce for serving.
Prepare the grill or grill pan for direct/high heat. Oil the grill grates. Drain the chicken and very pat dry. Grill, turning, until no longer pink near the bone, 15 to 20 minutes (depending on the size of the chicken pieces). Brush with sauce generously as it cooks during the second half of the cooking time. Serve the chicken with the extra sauce on the side.

GRILLED CHICKEN WITH CHERRY-CHIPOTLE BARBECUE SAUCE

Grilled Chicken With Cherry-Chipotle Barbecue Sauce image

Make and share this Grilled Chicken With Cherry-Chipotle Barbecue Sauce recipe from Food.com.

Provided by coffee31807

Categories Chicken Breast

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup cherries, dark sweet, fresh or fozen (thawed), pitted and chopped
1/2 cup chicken broth, reduced-sodium
1/3 cup cherry preserves
1/3 cup ketchup
2 tablespoons cider vinegar
1 1/2 teaspoons chipotle peppers, minced canned in adobo sauce, (or more) to taste
1 1/4 teaspoons dried thyme
1/2 teaspoon ground allspice
2 lbs chicken breasts, boneless, skinless

Steps:

Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl. Transfer to a shallow non-reactive dish or sealable bag, large enough to hold chicken. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours, overnight is better.
Preheat grill to high. Oil the grill by placing folded paper towel in tongs and rub it over the racks. Remover chicken from the marinade. Transfer the narinade to a medium skillet.
Reduce the grill heat to medium and grill the chicken until cooked through and no longer pink in the middle, 7 to 9 minutes per side. Meanwhile, bring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half, 12 to 15 minutes. Let the chicken cool slightly; serve with the sauce.

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