Grilled Chicken Breasts with Kahlua BBQ Sauce

Saturday afternoon I was already thinking about what to make for dinner, with plenty of time on my hands the possibilities are endless and everything sounds good. Looking through my collection of cookbooks I pick one out that my Grandma gave me for Christmas a couple years ago. It is Return to the Common Grill, recipes from a fabulous restaurant in Chelsea, Michigan. This one in particular caught my eye. I made a few modifications so I would not have to run out to the grocery store this time of year, too cold and too much snow on the ground.

The BBQ sauce was AMAZING! Not too much of any one flavor overpowering another. I did not use a full cup of honey which turned out to be for the best. I also baked the chicken, the grill is covered in about a foot of snow so that was not exactly a possibility either.

The rice and the carrots made for a perfectly well rounded meal, and don't forget the wine of course. 

  

                Grilled Chicken Breasts with Kahlua Espresso BBQ Sauce: 

4  8oz. chicken breasts, boneless
2 cups Kahlua Espresso BBQ Sauce:

  2 tablespoons extra virgin olive oil
  2 tablespoons garlic, finely chopped
  1/4 cup Kahlua liquor
  1 cup ketchup
  1 cup honey
  1/2 cup balsamic vinegar
  1/4 cup soy sauce ( I used low sodium)
  1/4 cup brewed espresso
  1 tablespoon Lea & Perrins
  1/2 teaspoon kosher salt
  1/2 teaspoon ancho chili powder
    Heat sauce pan over low heat and saute garlic until golden.
   Add all ingredients and cook on medium heat until reduced by 1/4, about 30-45minutes. Makes 2 cups

For chicken: 
Preheat oven to 400.
Marinate chicken breasts in 1 cup of BBQ sauce for 1 hour.
Place chicken in oven and cook for 15-20 min.
Place chicken on grill and begin to baste with remaining sauce. Be carful not to burn the chicken.
Put chicken on plate and ladle remaining sauce over top of the chicken.

Serve with Honey Glazed Carrots and Rice Pilaf

Rice Pilaf:

  1 cup butter
  1 cup red onions, finely chopped
  1 1/2 lbs. (2 cups) Uncle Ben's Rice
  1 teaspoon kosher salt
  2 cups vegetable stock
  2 cups Chicken stock

Preheat oven to 350
Melt butter until hot in saucepan.
Add onions and cook until soft.
Add raw rice and salt. Toss the rice for 2-3 minutes.
Pour the stocks on the rice and mix well.
Bring the rice to a boil.
Remove from the stove and place in oven. Cook for 20 minutes.
Remove from oven. Mix well. Ready to serve.

I also added 2 tablespoons orange zest and 1/4 cup orange juice

Honey Glazed Carrots: 

  1 lbs. baby carrots, peeled
  1/4 cup honey
  2 tablespoons butter
  2 tablespoons brown sugar

 Preheat oven to 350
 Place carrots in saucepan and cover with water. Bring to a boil and drain.
 Toss carrots with honey and brown sugar and place in baking pan.
 Place in oven and roast until carrots are cooked and golden, about 30 minutes.
 Ready to serve.