Chipotle-Apple Barbecue Chicken

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

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  • 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.

Chicken in Strawberry Adobo Sauce

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

For sauce:

  • 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.