 | I am still trying to get used to cooking at 8000 feet. Water is taking much longer to boil, which throws off my timing all around. Especially when I am boiling corn and steaming broccoli. But the more I practice, the more I will learn, right? I had planned in making Cherry Barbecue Sauce, but cherries aren't available up here yet (we have already gone through a couple bags worth in Houston) so I changed up the plan. Chicken leg quarters were on special and I knew I could use the chipotles in plenty of other recipes up here, so Chipotle Barbecue Chicken was born. This would also be amazing on the grill. I am trying to convince C that we need one up here. |
2/3 cup ketchup
¼ cup apple cider vinegar
¼ cup water
2 chipotles in adobo, chopped
1 tablespoon brown sugar
1 teaspoon mustard
1 teaspoon soy sauce
1 tablespoon minced onion
4 chicken leg quarters
2 tablespoons butter, softened
In a small sauce pan combine ketchup, vinegar, water, chipotles, sugar, mustard, soy sauce, and onion. Bring to a boil and reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally.
Preheat the oven to 425 degrees. Grease a 9x13 glass cooking dish with butter. Arrange the chicken quarters so that they aren’t touching. Spread the butter over the chicken and spoon the half of barbecue sauce overtop of each quarter. Bake for 45 minutes or until the juices run clear. Serve with the reserved barbecue sauce on the side.
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1 comment:
YUM! Looks great!
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