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.
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