Quite-spicy BBQ chicken

I invented this last weekend for a Latino/Persian/Korean engagement party:

Really Quite Spicy BBQ chicken
Yield: 36 servings as appetizer
Preparation time: negligible

• 1 small can chipotle peppers in adobo sauce (7oz)
• 5-6 fl oz fresh lime juice (about 3 limes)
• 1/2C tamari or soy sauce
• 1/2C balsamic vinegar
• 1/2t ground cumin
• 1t ground coriander
• 1/2t white pepper
• 1T agave nectar
• 36 chicken pieces, drumstick-sized

Throw all of the above (except the chicken) in a blender, and blend until smooth. Dunk chicken pieces in it, and BBQ them over medium/low heat. Brush with additional sauce when half cooked.
If your spice tolerance requires it, you could cut the sauce with yogurt or have copious beer on hand. Perhaps you should do the latter regardless.

Other enhancements for next time:

• Hold back 1-2 of the chipotle peppers (but keep the adobo sauce), add a healthy dose of ground sumac

This work is licensed under a Creative Commons License.