4 Tbl. Butter 1 cup minced yellow onions 1 Tbl. Minced garlic 1 tsp. minced chipotle pepper in adobo* ½ cup ketchup ½ cup fresh orange juice 1/8 cup plus 1 Tbl. Honey 1 tsp. Dijon mustard 1 Tbl. Cider vinegar 1 tsp. Worcestershire sauce 1 tsp. dried thyme ¼ tsp. ground allspice ¼ tsp. salt 1 whole chicken, cut into serving pieces
* Chipotle peppers are jalapeno peppers that have been dried and then smoked. They are smoky, slightly sweet, and very hot. They come dried or in small cans packed in adobo, a spicy tomato-based sauce. You can substitute fresh or canned jalapenos or other variety of chiles that you prefer.
In a nonreactive saucepan set over medium heat, melt the butter. Add the onions and cook for 1 minute. Add the garlic and cook for 4 minutes. Stir in the chipotle, ketchup, orange juice, honey, mustard, vinegar, Worcesterchire, thyme, allspice, and salt. Simmer until thick, about 10 minutes. Let cool to room temperature.
Place the chicken pieces in a shallow dish. Pour half of the barbecue sauce on top; cover and reserve the remaining sauce. Turn to coat the pieces thoroughly. Cover and refrigerate for at least 2 hours or up to overnight
Prepare a charcoal grill. Lightly oil the grill rack. Grill the chicken over hot coals, turning occasionally and basting with the marinade, until cooked through, about 15 minutes.
Meanwhile, warm the reserved barbecue sauce in a pan. Serve on the side with the hot grilled chicken.
