Orange Fig Spread might not be the first ingredient that comes to mind for barbecue sauce, but its citrus notes and natural sweetness pair beautifully with smoky chipotle peppers in this bold glaze.
INGREDIENTS
For the Orange Fig Basting Sauce
2 tbsp olive oil
1 yellow onion, chopped
2 cloves garlic, chopped
2 to 3 chipotle peppers, stems and seeds removed, chopped
1 tsp paprika
2 tbsp tomato paste
1/2 c Divina Orange Fig Spread
1 tbsp Worcestershire sauce
1 c water
Sea salt and black pepper, to taste
For the Chicken
1 whole chicken, cut into 8 pieces
2 tbsp canola oil
Sea salt and black pepper, to taste
INSTRUCTIONS
For the Orange Fig Basting Sauce
- Heat the olive oil in a skillet over medium heat.
- Add the onion and cook until translucent, about 5 minutes.
- Add the garlic and chipotle peppers and cook for another 5 minutes.
- Stir in the paprika and tomato paste and cook for 1 minute.
- Add the Orange Fig Spread, Worcestershire sauce and water. Bring to a simmer.
- Transfer the mixture to a blender or food processor and puree until smooth.
- Season with salt and pepper to taste.
- Divide the sauce between two bowls, one for basting and one for serving.
For the Chicken
- Preheat the oven to 375°F.
- Line a baking sheet with foil and place an oven-safe wire rack on top.
- Season the chicken with salt and pepper.
- Heat the canola oil in a large sauté pan over medium-high heat. Working in batches, brown the chicken on both sides, about 10 minutes total. Do not overcrowd the pan.
- Transfer the chicken to the prepared rack and brush with half of the basting sauce.
- Bake for 40 to 45 minutes, brushing with the remaining basting sauce halfway through cooking, until the internal temperature reaches 165°F and the juices run clear.
- Tent loosely with foil and let rest for 10 to 15 minutes before serving.
- Serve with the reserved sauce on the side.
