Adobo-Glazed Barbecue Chicken

Ingredients

4 4 servings (2 chicken thighs each)

2 tbsp (30 mL) Smoky Barbecue Rub
2 tsp (10 mL) vegetable oil
2 garlic cloves, pressed
8 boneless, skinless chicken thighs (about 3 oz/90 g each)
1-2 tbsp (15-30 mL) seeded and finely chopped canned chipotle peppers (about 3-4 peppers)
1 tbsp (15 mL) adobo sauce from chipotle peppers
½ cup (125 mL) honey
1 tbsp (15 mL) Smoky Barbecue Rub
1 tbsp (15 mL) cider vinegar
1 medium green onion with top (about 1/4 cup/50 mL sliced)

Prepare grill for direct cooking over medium-high heat.
For chicken, combine rub, oil and garlic pressed with Garlic Press in Stainless (4-qt./4-L) Mixing Bowl.
Add chicken and toss to coat; cover and refrigerate until ready to grill.
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.
Grill chicken, covered, 4 minutes or until grill marks appear.
Turn with BBQ Tongs and grill 4-6 minutes or until DigitalPocket Thermometer inserted into thickest part of thighs registers 180°F (82°C) and juices run clear.
Brush both sides of chicken with glaze using BBQ Basting Bottleduring last 2 minutes of cooking.
To serve, spoon reserved glaze over chicken; top with sliced green onion.

Per serving