Tuesday, June 2, 2009
The initial recipe for this came from either a Frugal Friday post or a Kitchen Tip Tuesday post (back when you could post recipes there). Can't find it now. Here's how I made it:
Chipotle BBQ Chicken
~2 pounds chicken breasts
1/2 bottle BBQ sauce
1 1/2 cup pineapple juice
1 red pepper, chopped
2 chipotle peppers in adobo sauce, minced (from a can)
Put all ingredients in gallon ziploc bag, freeze until needed. To prepare, thaw in refrigerator, turning and squishing occasionally to marinate meat. You have several options for cooking:
- in crock pot on low for 8 hours
- in Dutch oven on medium low for an hour
- in covered baking dish at 350 for an hour.
Just don't overcook it or let it dry out. You can also add a can of chunk pineapple instead of the juice, but we're not crazy about fruit with meat. When I go to prepare it, I will probably throw in a chopped onion as it was in the initial recipe and I just didn't do it this time. Last time I made this, I actually used the bone-in part of the chicken and put it in the crock pot. Worked great. I'll post another recipe on something for your leftover pineapple juice, too!
I also made up a bag of chicken to freeze using Amy's marinade and I can't wait to try it, although I may throw it in the crock pot rather than grilling it.