Yeah right, I wish my food looked that good! This is the picture of this dish out of the cookbook. I'm not gonna lie to y'all, I haven't actually made this dish yet. I was going to make it tonight, but after a really bad day, I just didn't feel like cooking. We ended up doing steaks on the grill that were so incredibly delicious and full of flavor (my husband is quite the grill master). I am going to do this chicken recipe tomorrow (Friday) night, but I knew that I wouldn't get around to updating the blog on a Friday night and didn't want to get behind again like I did this week, so I'm going to go ahead and give you the recipe!
It looks very simple and very yummy. The cookbook states that "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." The cookbook also suggests making charred corn as a side. Here is how it says to prepare that: "Make charred, glazed corn to accompany this recipe. Remove husks and silk from 4 ears of corn; discard outer husks and silk, reserving light colored inner husks. Trim ears of corn. Line bottom of Deep Covered Baker with half of the reserved husks. Add corn; top with remaining husks and 1/4 cup water. Cover and microwave on high 8-10 minutes or until corn is cooked through. Remove corn from baker; grill corn 4-5 minutes or until grill marks appear, brushing with some of the reserved adobo glaze.
Enjoy!
Adobo-Glazed Barbecue Chicken
Published by The Pampered Chef, Ltd. in 2008.
Prep time: 15 minutes Total time: 25 minutes Yield: 4 servings
Chicken
2 tbsp Smoky Barbecue Rub
2 tsp vegetable oil
2 garlic cloves, pressed
8 boneless, skinless chicken thighs (about 3 oz each)
Adobo Glaze and Garnish
1-2 tbs seeded and finely chopped canned chipotle peppers(about 3-4 peppers)
1 tbsp adobo sauce from chipotle peppers
1/2 cup honey
1 tbsp Smoky Barbecue Rub
1 tbsp cider vinegar
1 medium green onion with top (about 1/4 cup 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.) 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 Pocket Thermometer inserted into thickest part of thighs registers 180°F 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.
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