Adobo-Glazed Barbecue Chicken

Adobo sauce is a thick, spicy sauce that is often used to pack chipotle peppers and adds kick to this recipe’s sweet and smoky glaze.

Ingredients:

Chicken
2	tbsp (30 mL) Smoky Barbecue Rub
2	tsp (10 mL) vegetable oil
2	garlic cloves, pressed
8	boneless, skinless chicken thighs (about 3 oz/90 g each)
Adobo Glaze and Garnish
1-2	tbsp (15-30 mL) seeded and finely chopped canned chipotle peppers (about 3-4 peppers)
1	tbsp (15 mL) adobo sauce from chipotle peppers
1/2	cup (125 mL) honey
1	tbsp (15 mL) Smoky Barbecue Rub
1	tbsp (15 mL) cider vinegar
1	medium green onion with top (about 1/4 cup/50 mL sliced)

1. Prepare grill for direct cooking over medium-high heat. For chicken, combine rub, oil and garlic pressed with Garlic Press in Stainless (4-qt./4-L) Mixing Bowl. Add chicken and toss to coat; cover and refrigerate until ready to grill.
2. For glaze, remove and discard seeds from chipotle peppers with Quikut Paring Knife; finely chop peppers with Food Chopper. Whisk chipotle peppers, adobo sauce, honey, rub and vinegar in Small Batter Bowl. Reserve half of the glaze for serving.
3. Grill chicken, covered, 4 minutes or until grill marks appear. Turn with BBQ Tongs and grill 4-6 minutes or until Digital Pocket Thermometer inserted into thickest part of thighs registers 180°F (82°C) and juices run clear. Brush both sides of chicken with glaze using BBQ Basting Brush during last 2 minutes of cooking.
4. To serve, spoon reserved glaze over chicken; top with sliced green onion.

Yield: 4 servings

Nutrients per serving: Calories 400, Total Fat 15 g, Saturated Fat 3.5 g, Cholesterol 110 mg, Carbohydrate 37 g, Protein 31 g, Sodium 520 mg, Fiber 0 g

Diabetic exchanges per serving: 2 fruit, 1/2 starch, 4 low-fat meat, 1/2 fat (2 1/2 carb)