Grilled Chicken with Spicy Rhubarb-BQ Sauce

By GadgetGirl

Barbecue sauce is hardly an expected place to find rhubarb, and that's part of what we love about this addictive, tangy-sweet sauce tinged with smoky chipotle heat. Extra sauce can be refrigerated for up to one month. Also try it on pork and burgers.

Ingredients

• 1 tablespoon canola oil
• 8 chicken breast, skinned (about 2 1/2 pounds)
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• Cooking spray
• 1 cup Rhubarb-BQ Sauce
• Rhubarb-BQ Sauce
• 1 tablespoon butter
• 1/2 cup finely chopped onion $
• 1 garlic clove, minced
• 2 1/4 cups (1/2-inch) slices rhubarb
• 1/2 cup water $
• 1/3 cup sugar
• 1/4 cup ketchup
• 2 tablespoons white vinegar
• 1/2 teaspoon chipotle chile powder
• 1 teaspoon Dijon mustard
• 1/8 teaspoon salt

Details

Servings 4
Preparation time 45mins
Cooking time 45mins
Adapted from Cookinglight.com

Preparation

Step 1

1. Preheat grill to high heat.
2. 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.

Rhubarb-BQ Sauce
1. 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 1/2 cup water, sugar, ketchup, vinegar, and chipotle; bring to a boil. Reduce heat; simmer 6 minutes or until rhubarb is tender.
2. 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.
3. Return rhubarb mixture to saucepan. Bring to a simmer; cook 1 minute or until hot. Stir in mustard and salt.