This is a great BBQ sauce that takes little time to prepare. Serve the chicken with corn on the cob.
2 teaspoons olive oil
1/4 cup minced shallots
1/2 cup lower-sodium ketchup
2 Tablespoons water
1 1/2 Tablespoons honey
2 teaspoons cider vinegar
1/2 teaspoon dry mustard
1/2 teaspoon chipotle chile powder
1/2 teaspoon kosher salt, divided
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
4 bone-in chicken leg-thigh quarters, skinned
Preheat grill to medium high heat. Heat a small saucepan over medium-high heat. Add oil; swirl to coat. Add shallots; sauté 2 minutes or until tender. Stir in ketchup, next 5 ingredients (through chile powder), and 1/4 teaspoon salt. Reduce heat to low, and cook 5 minutes, stirring occasionally. Combine 1/4 teaspoon salt, garlic powder, cumin, and black pepper; sprinkle over chicken. Place chicken on the grill and grill 15 minutes on each side or until done. Baste chicken generously with sauce; turn over, and grill 1 minute. Baste again; turn over, and grill 1 minute. Serve with remaining sauce.
Recipe from Cooking Light Magazine