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Grilled Chicken with Spicy Rhubarb-BQ Sauce
servings
Ingredients
  1. 1 tbsp Canola Oil
  2. 8 medium Chicken Thighs, Bone-In & Skinned about 2 1/2 lbs
  3. 1/4 tsp Black Pepper
  4. 1/8 tsp Salt
    5. Rhubarb-BQ Sauce
  5. 1/2 tbsp Butter, Unsalted
  6. 1/4 cups Onion finely chopped
  7. 1 clove Garlic minced
  8. 1 1/8 cups Rhubarb sliced
  9. 1/4 cups Water
  10. 1/6 cups Sugar
  11. 1/8 cups Ketchup
  12. 1 tbsp Vinegar
  13. 1/4 tsp Chipotle Chili Powder
  14. 1/2 tsp Dijon Mustard
  15. 1/16 tsp Salt
Steps
  1. 1 Preheat grill to high heat.
  2. 2 PREPARE RHUBARB-BQ SAUCE: Melt butter in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until onion is tender, stirring occasionally. Add rhubarb; cook 3 minutes or until rhubarb is translucent, stirring occasionally. Add 1/4 cup water, sugar, ketchup, vinegar, and chipotle; bring to a boil. Reduce heat; simmer 6 minutes or until rhubarb is tender.
  3. 3 Place half of rhubarb mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend rhubarb mixture until smooth. Pour into a large bowl. Repeat procedure with remaining rhubarb mixture.
  4. 4 Return rhubarb mixture to saucepan. Bring to a simmer; cook 1 minute or until hot. Stir in mustard and salt.
  5. 5 PREPARE CHICKEN: Combine oil and chicken; toss to coat. Sprinkle chicken with pepper and salt. Place chicken on grill rack coated with cooking spray, and grill 6 minutes or until well-marked. Place 1 cup Rhubarb-BQ Sauce in a large bowl. Add chicken to bowl, tossing to coat chicken. Return chicken to grill; cook, turning and brushing with sauce from the bowl until glossy and caramelized, about 12 minutes.