After graduating from college, my then girlfriend (and now wife) took a year off to work full-time and then went to graduate school to get her Master’s Degree. She chose Miami University of Ohio (to those that confuse it with the University down south, Miami grads are fond of saying that Miami was a university before even Florida became a state) which is located in Oxford, Ohio. Oxford is 45 minutes northwest of Cincinnati and is surrounded by miles of corn fields. The town’s lifeblood is the university.
During her studies, she was an assistant hall director in one of the residence halls. Her first year ended and as I was living there by then, and had a full-time job, we stayed the summer. As most colleges really clear out during the summer, and as there was not much to Oxford beyond the economic engine of the university, the town became very empty as well.
July 4th came around and while out getting groceries, I noticed that the town was going to have fireworks behind the high school. We grabbed our lawn chairs, a light picnic and made our way to the school. The parking lot was full and when we turned the corner around the building, hundreds of people were spread out on blankets waiting for the fireworks to arrive.
Darkness fell and the first loud BOOM came. It was then that we noticed something strange – a number of couples and families opened up umbrellas. It was more curious as there wasn’t a cloud in the sky.
The show started and we found out the purpose of the umbrellas. The fireworks were not shot up very high and there was a slight wind blowing from where the fireworks were launched toward the crowd. As a consequence, debris from the show rained down over the audience. As little bits of ash fell on us we couldn’t do anything but laugh.
This sauce packs its own punch and no falling ash!
A very simple recipe.
Mix up the sauce.
Heat it up.
And serve over the grilled chicken. Delicious!
Chicken with Firecracker Barbecue Sauce
Prep Time: 30 mins | Cook Time: 12 mins | Makes: 6
- 1/4 cup chipotle peppers in adobo sauce
- Nonstick cooking spray
- 1/3 cup finely chopped onion
- 3 cloves garlic, minced
- 1 cup ketchup
- 3 tablespoons white wine vinegar
- 3 tablespoons full-flavored molasses or sorghum
- 1 tablespoon Worcestershire sauce
- 6 skinless, boneless chicken breast halves
1. For sauce, remove any stems from chipotle peppers. Place peppers and adobo sauce in a blender. Cover and blend until smooth. Set aside.
2. Lightly coat an unheated medium saucepan with nonstick cooking spray. Cook onion and garlic in saucepan until tender. Stir in chipotle pepper mixture, ketchup, vinegar, molasses, and Worcestershire sauce. Bring to boiling. Reduce heat and simmer, uncovered, about 10 minutes or until sauce is slightly thickened.
3. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling and brushing with sauce during the last 5 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) Bring remaining sauce to boiling; pass with chicken. Makes 6 servings.