Chipotle BBQ Chicken

by | Mar 21, 2008 | Poultry | 0 comments


Reynolds ; Wrap® Release® Non-Stick Foil
1/2 cup barbecue sauce
2 tablespoons packed dark brown sugar
2 tablespoons lime juice
1 tablespoon chopped chipotle peppers in adobo sauce
6 chicken pieces

HEAT grill to medium (350° to 400°F). Make drainage holes in sheet of Reynolds Wrap Release Non-Stick Foil with a large grilling fork; set aside. Combine barbecue sauce, brown sugar, lime juice and chipotle peppers.

PLACE foil sheet on grill grate with non-stick (dull) side towards food; immediately place chicken, skin side up, on foil.

GRILL covered 15 minutes. Turn chicken; brush chicken with half of sauce. Grill 10 minutes; turn chicken. Brush with remaining sauce; continue grilling 5 minutes or until chicken is tender and juices run clear or meat thermometer reads 170°F for breasts, 180°F for other pieces.

*REYNOLDS KITCHENS TIP: For drainage holes, lay a sheet of foil over a cold grill grate, broiler pan or cooling rack. Make holes in the foil with a large fork.