With a tangy, piquant sauce, this simple recipe for barbecued chicken is often used for making great Summer sandwiches with coleslaw on a hard roll, or served with simply cooked vegetables as a main course.
- 2 boneless chicken breasts (to 4)
- salt, to taste
- freshly-ground black pepper, to taste
- BBQ Sauce:
- 1/2 Cup ketchup
- 1/4 Cup orange juice
- 1 Tablespoon finely-minced onion
- 1/4 teaspoon cumin
- 1 Tablespoon cider vinegar
- 1 Tablespoon brown sugar
- 1 Tablespoon Chipolte in adobo sauce; pureed in food processor
- 1/8 teaspoon ground oregano
- 1/8 teaspoon salt
- For the BBQ Sauce: Mix all ingredients together well.
- Place chicken breasts in 2/3 of the BBQ sauce, reserving 1/3 for basting. Roll the breasts in sauce, cover with plastic wrap, and refrigerate for 24 hours.
- Remove chicken from sauce, season with salt and black pepper. Brush with 1/3 reserved BBQ sauce while it is grilling. Grill until done then remove from heat.
This recipe yields 2 to 4 servings.
Comments: Chipolte, or smoked jalepeno chiles (often sold canned in an adobo sauce), is a pungent and flavorful ingredient. If you want more character and more "heat," simply add more Chipolte to the BBQ sauce.
Per Serving (excluding unknown items): 96 Calories; trace Fat (2.8% calories from fat); 1g Protein; 25g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 847mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.
NOTES : Recipe developed for Char-Broil by Chef Chis Koetke, an award-winning chef for many years in France and in Illinois, who is currently teaching at the School of Culinary Arts at Kendall College in Evanston, IL
Notes: Chef Chris Koetke