Friday, October 12, 2012

Grilled Chicken with Chipotle Rub & Dark Chocolate Glaze

We have talked before about how much fun we are having using our new Dark Chocolate Balsamic in savory recipes.  Here is one more that follows the Mexican mole route – a fabulous combo of chocolate and chilies.  This recipe is quite easy, and we have left it free-form – you can do your own proportioning!

Rub your favorite cut of chicken or split Cornish game hen with chipotle chili powder.  Use to your taste, the more you put on the spicier you will make the chicken.  Sprinkle with garlic salt.

Grill on medium low heat and cook until the chicken is about 80% done.  Remove from direct heat and place on indirect heat or the upper rack.  Baste generously with PastamorĂ© Dark Chocolate Balsamic Vinegar.  Turn after a couple of minutes and baste again.  Do this a couple of times on each side until chicken is done.  Baste one last time on plate before serving.

Remember, balsamic vinegar can burn if the heat is too hot – so be sure and keep on eye on your dinner!

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