Chipotle Chicken

Prep Time:  10 minutes                           Cooking Time:  35 minutes
Number of Servings:  4

Ingredients:

Dry Rub:

1 teaspoon (5 mL) Chipotle chile powder
1/2  teaspoon (2.5 mL) Chinese 5-spice or cinnamon
¼ teaspoon (1.5 mL) coriander
1/2  teaspoon (2.5 mL) cumin
½ teaspoon (2.5 mL) smoked paprika
1 tablespoon (15 mL) brown sugar
1 teaspoon (5 mL) Kosher salt
½ teaspoon freshly ground black pepper

8 skinless, boneless chicken thighs (about 2 pounds/1kg)
1 tablespoon (15 mL) olive oil

1/3 cup (85 mL) smokey barbeque sauce (not a sweet sauce)
Chopped cilantro for garnish

 Method:

1. Combine the dry rub ingredients together in a large bowl or a large plastic bag.
2. Coat/brush the chicken thighs with the tablespoon of oil and toss the chicken with the rub mixture, ensuring that the pieces are well-coated with the rub mixture.
3. Preheat broiler; position rack about 6 inches from the broiler.  (This recipe can easily be adapted by using a grill/saute pan on the stovetop)
4. Arrange coated chicken pieces on a rimmed baking sheet that has been lined with an oiled rack or foil.
5. Broil chicken pieces for about 3-5 minutes on one side, or until they are just starting to brown. Turn chicken to the other side and continue to broil on the second side for 3-5 minutes.
6. Turn chicken for one more round of browning – about 2 minutes per side. Total broiling time will be about 15 minutes.
7. Turn oven to ‘bake’ – set heat at 375^oF (190^oC).  Position the chicken pieces so that ‘presentation side’ is up; baste with any accumulated juices, and brush on a little of the barbeque sauce.
8. Bake chicken pieces for 15 minutes, or until cooked (internal temperature of 170^oF).
9. Remove chicken from oven and reset broiler.
10. Brush more barbeque sauce over each chicken piece and broil for an additional 1-2 minutes.
11. Serve with Corn and Red Peppers ^[1]