Chipotle Maple Chicken

Ingredients:

• 1 tablespoon smoked paprika
• 1 tablespoon packed dark brown sugar
• 1 1/2 teaspoons kosher salt
• 2 teaspoons dry mustard, divided
• 1 1/2 teaspoons garlic powder, divided
• 1/2 teaspoon chili powder
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 pounds skinless, boneless chicken
• 1/2 cup ketchup
• 1/4 cup pure maple syrup
• 2 tablespoons molasses
• 1 tablespoon finely chopped chipotle chile peppers in adobo sauce
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 teaspoon garlic powder
• 3 tablespoons freshly squeezed lime juice
• Lime wedges (optional)

Preparation:

1. In a small bowl, combine smoked paprika, brown sugar, salt, 1 teaspoon dry mustard, 1 teaspoon garlic powder, chili powder and black pepper.
2. Sprinkle and pat mixture evenly on both sides of chicken.
3. Cover and chill for 30 minutes.
4. In a small saucepan, combine ketchup, maple syrup, molasses, chipotle peppers, Worcestershire sauce and the remaining 1 teaspoon dry mustard and 1/2 teaspoon garlic powder. Bring just to boiling; reduce heat to low, and simmer uncovered for 15 minutes, stirring occasionally. Set aside.
5. Prepare a gas or charcoal grill for direct cooking over medium-high heat. Arrange chicken on a lightly oiled grill rack, cover grill, and cook 4 minutes. Flip and cook 4 minutes more. Stir lime juice into sauce. Brush chicken with some of the sauce, flip and cook 1 minute. Brush sauce on the second side, flip and cook 1 minute more, or until done.
6. Remove from grill and let rest 5 minutes.
7. Serve with lime wedges for squeezing, if desired.

Yield:

8 servings

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