large chipotle chile in adobo sauce with 1/2 to 1 tsp. of the sauce
2
tsp.
minced onion
1/4
tsp.
salt
4
10-oz.
bone-in, skin-on chicken breast halves
Directions
Stir together all ingredients except chicken in small bowl. Carefully loosen, but do not remove, skin on chicken breasts to form a pocket between chicken and skin. Spoon a scant teaspoon of mixture into pocket of chicken breast, spreading to cover evenly. Pull skin over to cover mixture, securing with wooden picks, if desired. Cover and refrigerate chicken and remaining marmalade mixture.
Preheat grill to medium.
Place chicken on grill, bone side down. Grill, covered, 20 to 25 minutes, turning occasionally, or until tender and no longer pink (180°F). Spoon remaining marmalade mixture over chicken just before removing from grill.
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