Got Bob a Pampered Chef Father’s Day gift, “The Great Grilling! Seasoning and Recipe Collection” and then gave it to him early so we could try it out. It has a barbeque cookbook, “Grill it Quick!” and 3 rubs, Smoky Barbeque, Jamaican Jerk and and Chipotle. This is the recipe we chose to try first; it’s pretty spicy (for me but I’m a wimp when it comes to spicy!) but really good and easy too!
2 tablespoons Smoky Barbeque Rub
2 teaspoons vegetable oil (we used olive)
2 garlic cloves, pressed
8 boneless, skinless chicken thighs (we used 4 breasts instead)
adobo glaze and garnish:
1 – 2 tablespoons seeded and finely chopped canned chipotle peppers (about 3 – 4 peppers)
1 tablespoon adobo sauce from chipotle peppers
1/2 cup honey
1 tablespoon Smoky Barbeque Rub
1 tablespoon cider vinegar
1 medium green onion with top, sliced (forgot to put this on top)
1 Preheat grill to medium high heat. For chicken, combine rub, oil and garlic in bowl. Add chicken and toss to coat. Cover and refrigerate until ready to grill.
2 For glaze, remove and discard seeds from peppers. Finely chop peppers with Food Chopper. Whisk peppers, adobo sauce, honey, rub and vinegar in small bowl. Reserve half of the glaze for serving.
3 Grill chicken, covered, 4 minutes or until grill marks appear. Turn and grill 4 – 6 minutes or until thermometer inserted in thickest part reads 180 degrees and juices run clear. Brush both sides of chicken with glaze during last 2 minutes of cooking.
4 To serve, spoon reserved glaze over chicken and top with green onions.