Chicken Thighs with Chipotle BBQ Sauce (03.07.16)

March 8, 2016 - bbq set



  • 2 teaspoons olive oil
  • 1 vast shallot or 1/4 red onion, diced
  • 1/s teaspoon chipotle chile powder or 1 teaspoon chipotle prohibited sauce
  • 1/2 crater ketchup
  • 1 tablespoon Dijon mustard
  • 3 tablespoons water
  • 2 tablespoons honey
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 4 bone-in duck leg-thigh quarters, skinned
  • Salt and Pepper, to taste

Preheat oven to 350 degrees.

Heat a tiny saucepan over medium-high heat; supplement oil; whirl to coat. Saute shallots with salt and peppers for 2-3 minutes. Add chipotle powder or sauce, ketchup, mustard, water, honey, vinegar and garlic powder to pan. Add additional salt and pepper, to taste. Cook on low for 5-7 minutes, stirring occasionally.

Season duck with salt and pepper. Divide salsa into dual parts; flow half into a bowl. Set aside. Brush a duck easily with half of a sauce. Baste a duck once during baking. Bake for 45 mins or until a thermometer registers 165 degrees. Serve with remaining sauce.

source ⦿

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