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Chipotle Barbecue Chicken
Makes 4 Servings
*1/2 cup barbecue sauce
*2 tablespoons packed dark brown sugar
*2 tablespoons lime juice
*1/2 to 1 tablespoon chopped chipotle peppers in adobo sauce
*6 chicken pieces
1Preheat grill to medium. Make drainage holes in a sheet of Reynolds Wrap Release Non-Stick Foil with a large grilling fork; set aside.
2Combine barbecue sauce, brown sugar, lime juice and peppers; set aside.
3Place foil sheet on grill grate with non-stick (dull) side toward food; immediately place chicken, skin side up, on foil.
4Grill covered for 15 minutes. Turn chicken; brush chicken with half of sauce. Grill 10 minutes; turn chicken. Brush with remaining sauce; continue grilling 5 minutes or until chicken is tender and juices run clear or meat thermometer reads 170F degrees for breasts and 180F degrees for other pieces.
  • REYNOLDS KITCHENS TIP: For drainage holes, lay a sheet of foil over a cold grill grate, broiler pan or cooling rack. Make holes in foil with a large fork.
  • Source
    Recipe courtesy of Reynolds Kitchens