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Grilled Chicken with Chipoltle BBQ Glaze



4 whole chicken legs or 8 skin-on, bone-in chicken thighs
2 garlic cloves, minced
1 Tbsp vegetable oil
2 tsp salt

Chipotle Barbecue Glaze:
1 Tbsp vegetable oil
1/2 medium yellow onion, sliced
1 garlic clove, minced
1 can (400g) chopped plum tomatoes
2 Tbsp tinned or jarred chipotles in adobo
150g SUNSWEET prunes
120ml water
1 tsp salt

Fresh corriander, chopped
Lime wedges
600g long-grain rice, cooked
Corn tortillas


  1. Marinated chicken: In a large bowl, mix together garlic, oil and salt. Add chicken and toss to coat. (Chicken can be refrigerated overnight; bring to room temperature before grilling)
  2. Glaze: In a medium saucepan, heat oil over medium heat. Add onion and sweat, stirring occasionally, until they begin to brown, 5 minutes. Add garlic, tomatoes, chipotles, prunes, water and salt.
  3. Bring to a boil. Lower to a simmer and gently cook for 15 minutes, stirring occasionally until prunes are soft. Let sit 5minutes to cool slightly. In a blender or food processor, purée until smooth. (Makes 475ml)
  4. Preheat grill to medium heat. Set aside a bowl with 1 cup of chipotle barbecue glaze and a brush for glazing chicken.
  5. Grill chicken on all sides, ensuring that skin is evenly browned and chicken is cooked through, about 30 minutes. Halfway through cooking, begin brushing chicken with the glaze, rotating the pieces and brushing with more glaze until all the glaze is used.
  6. Serve with corriander, limes, rice and tortillas.

Recipe Categories

LP Gluten Free, Mains

Recipe Tags

Gluten Free,Paleo

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