Nutritional Information: Polyunsaturated fat (g) 2 | Monounsaturated fat (g) 3 | Pyridoxine (Vit. B6) (mg) 1 | carb. (g) 23 | Niacin (mg) 11 | sat. fat (g) 2 | Riboflavin (mg) 1 | chol. (mg) 178 | Thiamin (mg) 0 Fat, total (g) 8 | vit. C (mg) 3 | cal. (kcal) 331 | vit. A (IU) 246 | iron (mg) 2 | pro. (g) 38| calcium (mg) 51 | sugar (g) 20 | Potassi-um (mg) 688 | fiber (g) 0 | sodium (mg) 683 | Trans fatty acid (g) 0 | Cobalamin (Vit. B12) (μg) 1 | Folate (μg) 11
Yields: 6
Ingredients:
- 1 tablespoon smoked paparika
- 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 thighs
- 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)
Directions:
- In a small bowl, combine smoked paprika, brown sugar, salt, 1 teaspoon dry mustard, 1 teaspoon garlic powder, chili powder and black pepper. Sprinkle and pat mixture evenly on both sides of chicken thighs. Chill, covered, for 30 minutes.
- Meanwhile, in a small saucepan, combine ketchup, maple syrup, molasses, chipotle peppers, Worcester-shire 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.
- 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 chick-en 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 (170 degrees ). Remove from grill; let rest 5 minutes. Serve with lime wedges for squeez-ing, if desired.
Source: http://www.midwestliving.com/recipe/chipotle-maple-chicken-thighs/
