I don’t know if you heard, but I have a bit of Apple Butter at my house. The other day I was wondering what I could do with it besides cover slice after slice of bread with it (not that there is anything wrong with THAT!). I had been thinking that it would be good with chicken or pork and eventually decided that barbecue chicken thighs would be where I started. A spicy, smoky mix of apple butter, chipolte peppers in adobo sauce and a touch of spices made the perfect sauce:
I decided that bone-in, skin on thighs would work best. Serve with corn on the cob and marinated green beans for a complete meal.
Chipolte-Apple Butter Barbecue Chicken
- 8 chicken thighs
- Salt & Pepper
- 1 tsp crushed garlic
- 1 cup apple butter
- 1/2 yellow onion
- 2 tbsp chipotle peppers in adobo sauce (to start, add more as desired)
- 2 tsp crushed garlic
- 1/4 tsp salt
Season thighs with 1 tsp crushed garlic, salt and pepper. Let sit for 5-10 minutes while oven or grill preheats to 375 degrees. Bake or grill chicken for 15 minutes. Meanwhile in a blender or food processor, blend together remaining ingredients until smooth. Brush on chicken thighs thickly at the 15 minute mark and add more every 5 minutes until chicken reaches 165 degrees internal temperature (usually 10-15 minutes for a total cooking time of 25 to 30 minutes). Serve with lots of napkins.
Strawberries are in season, so I decided to make Tes’ Chicken with Strawberry and Black Pepper Sauce, but of course I couldn’t leave well enough alone and had to throw in things I found in the refrigerator. Here is what I came up with:
Chicken with Strawberry Adobo Sauce
- 4 chicken breasts pounded flat
- 1 tbsp oil
- 2 tbsp butter
- A pinch of salt, pepper & crushed garlic
- ½ cup water
- 2 cups fresh strawberry, pureed
- 2 tsp crushed garlic
- 1 tbsp chipotle peppers in adobo sauce
- Pan drippings
- 3/4 tsp salt
- ¼ tsp pepper
- 1 tbsp sugar
- Generous dash of limejuice
Skillet and saucepan
The adobo sauce can overpower the strawberries pretty quickly, so start with ½ tbsp, and add additional until you get the right flavor. Remember you can always add more but it’s a real pain to try and remove it. 🙂 The limejuice brightens the flavors.
Sprinkle chicken fillets with salt, peppers & garlic. Heat 1 tbsp oil & 2 tbsp of butter in skillet over the medium heat. Add fillets and brown on both sides, cover and cook for additional 5 minutes. Remove from heat. Transfer chicken to a serving plate, cover to keep warm. Add ½ cup water to pan and deglaze, stirring well.
In saucepan, add strawberries, adobo sauce, garlic, pan drippings, salt, pepper and sugar, stirring well over high heat until it come to a low boil. Reduce heat, cover and let simmer on medium until reduced by half. Stir occasionally. Add dash of limejuice just before serving, mixing in well.
Serves 4. I served it with baked potato and spinach salad. Rice would work well, too.