August 12, 2016
Dinner, Lunch, Main Dish,
Sauce, Poultry, Chicken, Vegetables, Rhubarb, Southern, July 4th, Summer, Grilling (Outdoor), Stove Top, Gluten-Free, No Eggs, Make it from scratch, Bone-in Pieces more
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"Surprisingly tangy-sweet barbecue sauce infused with smokey chipotle heat. This sauce is also good on pork and burgers! The sauce will stay good in the refrigerator for a month."
Preheat grill to high heat.
Combine oil and chicken; toss to coat. Sprinkle 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 the chicken to the bowl, tossing to coat the chicken.
Return the chicken to the grill, and cook, turning and brushing with sauce from the bowl until glossy and carmelized, about 12 minutes or until done.
Melt butter in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until the onion is tender, stirring occasionally. Add rhubartb; cook 3 minutes or until the rhubarb is translucent, stirring occasionally.
Add 1/2 cup water, sugar, ketchup, vinegar, and chipotle chili powder; bring to a boil. Reduce heat; simmer 6 minutes or until the rhubarb is tender.
Place half of the rhubarb mixture in a blender. Remove the center piece of the blender lid (to vent); secure blender lid on the blender. Place a clean paper towel over the opening in the blender lid (to avoid splatters).
Blend rhubarb mixture until smooth. Pour into a large bowl. Repeat the procedure with the remaining rhubarb mixture.
Return rhubarb mixture to the saucepan. Bring to a simmer; cook 1 minute or until hot. Stir in mustard and salt. Enjoy!
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