This was a good combination of rub and sauce to add flavor to grilled chicken. I still like my regular barbecue sauce best but the one below with honey , mustard and chipotle chili powder could come in a close second.
When I first started grilling chicken, I would put the sauce on the chicken and then start cooking. The tomato sauce would burn and the meat would be dry by the time it was cooked through. I’ve since learned to add the sauce only at the very end, the last few minutes of cooking. And I cook chicken at lower temps on the grill and/or over indirect heat rather than directly over the coals or gas.
Thanks to Cooking Light for this recipe. A one year’s subscription is just $5 on Amazon right now! I don’t love every recipe but I generally get several winners from each issue, if not more.
Grilled Chicken with Honey-Chipotle Barbecue Sauce
- 2 teaspoons oil
- 1/4 cup minced shallot or mild onion
- 1/2 cup low-sodium soy sauce
- 2 Tablespoons water
- 1 1/2 Tablespoons honey
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon dry mustard
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 4 bone-in chicken thighs
- Preheat your grill.
- Heat oil in a small saucepan over medium-high heat, then add shallots. Saute 2-3 minutes, stirring, until tender. Turn the heat down to low. Add ketchup, water, honey, cider vinegar, mustard, chili powder and 1/4 teaspoon salt. Stir well and cook about 5 minutes, stirring now and then. Turn off the heat and let sit while you fix everything else.
- In a small bowl, mix together the 1/4 teaspoon salt, garlic powder, cumin and pepper. Sprinkle the mix over the chicken pieces, pressing in so it sticks.
- Grill the chicken until almost done, about 15 minutes on each side over indirect heat.
- Baste chicken with sauce, turn over, baste the top side and cook 1 minute. Baste again with more sauce, turn over, baste again, and cook another minute.
- Serve remaining sauce at the table.