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Barbecue Chipotle Chicken

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Barbecue Chipotle Chicken
  • Prep 25 min
  • Total 25 min
  • Ingredients 4
  • Servings 4
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Delicious dinner ready in 25 minutes! Enjoy this yummy grilled chicken coated with barbeque sauce.
Updated Oct 14, 2010

Ingredients

  • 1/2 cup barbecue sauce
  • 2 tablespoons finely chopped onion
  • 1 tablespoon chopped chipotle chiles in adobo sauce
  • 4 boneless skinless chicken breast halves

Steps

  • 1
    Heat gas or charcoal grill. In 1-quart saucepan, combine barbecue sauce, onion and chiles; mix well.
  • 2
    When grill is heated, lightly brush sauce mixture on one side of each chicken breast half. Place chicken, sauce side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Lightly brush sauce over chicken. Cook covered 10 to 16 minutes or until juice is clear when center of thickest part is cut (170°F).
  • 3
    Heat remaining sauce to a boil; boil 1 minute. Serve chicken with sauce.

Tips from the Pillsbury Kitchens

  • tip 1
    Extra chiles? Freeze any remaining chipotle chiles with the adobo sauce in small serving-sized containers in the freezer for up to three months.
  • tip 2
    Broiled Barbecue Chipotle Chicken: Place chicken on broiler pan; lightly brush sauce mixture over top of each chicken breast half. Broil 4 to 6 inches from heat using times above as a guide, turning and brushing once with sauce mixture.

Nutrition Information

190 Calories, 4g Total Fat, 27g Protein, 12g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
75mg
25%
Sodium
390mg
16%
Total Carbohydrate
12g
4%
Dietary Fiber
0g
0%
Sugars
9g
Protein
27g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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