2 pounds boneless skinless chicken thighs or breasts
¾ cup ketchup
2-3 chipotle peppers in adobe sauce
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon worcestershire sauce
¼ cup honey
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon ground cumin
¼ teaspoon black pepper
In a blender or food processor combine ketchup, cider vinegar, brown sugar, Worcestershire sauce, honey, salt, garlic powder, cumin, and black pepper and blend until smooth.
Preheat grill to medium high heat. Salt and pepper the chicken and add to the grill. Baste the chicken generously, turn over after about 2 minutes and baste again. Cook until the chicken is 165 degrees and no longer pink in the center. Baste one last time before serving.