Sunday, June 7, 2009

Spicy Tomato Glazed Chicken

This is a really quick glaze to put together and it gives the chicken a little kick. Jim said it just tasted like ketchup, but the pieces I had tasted like more than that. I think the chicken needed to be on the grill a little longer to let the glaze really form a crust, but our grill is on it's last leg and likes to burn things lol.

1/2 cup ketchup
1 tbsp. molasses
1 tbsp. chopped chipotle chilies in adobo sauce or 1/2 teaspoon cayenne pepper
1/4 tsp. kosher salt

Combine the ingredients in a small bowl. Cook 2 pounds of poultry, meat, seafood, or vegetables on a lightly oiled grill. When the food has 5 to 10 minutes left to cook, baste it with the glaze and turn it frequently to create a glossy crust.

Tips: Glazes make great dipping sauces to serve at the table along with your food. Simply make a little extra and set aside before grilling.

Resist the urge to apply a glaze early in the cooking process: The sugars in the sauce will burn before the food cooks through.

Best With: Turkey cutlets, bone-in chicken pieces, burgers, and salmon.

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