Barbecued Chicken w/ Sweet & Spicy Chipotle Barbecue Sauce, Coleslaw & Roasted Tomatoes

Today was a beautiful day here. Even though it got warm in the afternoon, it was breezy with much lower humidity which was a nice change. It has been so muggy here recently and the cool front that moved in last night was wonderful. We ran our usual weekend errands this morning and even stopped at Einsteins Bagels for a late breakfast. I tucked 2 slices of my grain free bread in a baggie and slipped it into my purse before heading out. All I had to do was order a side of cream cheese and  coffee and I was set. I love their vanilla hazelnut coffee -- I think it is way better than Starbucks. We did our Costco run and then headed back home to resume putting our house back together. While we haven't finished yet, we made significant progress. As I'm typing this here at midnight, hubby is just finishing up replacing all our cabinet hardware in the kitchen. My drawers are back in and we removed everything first and cleaned them out and reorganized them. I can't put everything back in all the cabinets yet since we still have some plumbing and electrical work left to do this week in my kitchen island...but it's slowly but surely returning to somewhat normal. 

I made a quick and simple dinner this evening. I still had barbecue sauce left from the beef ribs I made several days ago. I used that sauce to make barbecued wing drummettes yesterday and then used it again this evening to make barbecued chicken with chicken breast halves (with bones and skin). To go with our chicken, I served the coleslaw left from yesterday's cookout. A couple of days ago I picked a bowl of fresh cherry tomatoes from our plants. To use them up (since there's already a lot more out there to pick), I decided to make "oven roasted tomatoes"...only I put my skillet on the grill while the chicken was cooking and used our grill as the oven. It kept from heating up the kitchen. They turned out unbelievably good. I placed a couple tablespoons of olive oil in a nonstick ovenproof skillet and then added a bowl of cherry tomatoes that I had cut in half. I tossed in a couple of coarsely minced cloves of garlic and then seasoned them with salt and pepper. I put the skillet directly onto the grill beside the chicken. I cooked them for about 20 minutes. After 15 minutes of cooking, I picked some fresh thyme and tossed it in and then added a splash (1-2 teaspoons) of balsamic vinegar and let them cook another 5 minutes until browned and caramelized. I served them like a condiment alongside our chicken. I absolutely loved them. Now I know what to do when I have more fresh tomatoes than I can eat! I snapped a few photos below and included the barbecue sauce recipe. Enjoy!

Sweet & Spicy Chipotle Barbecue Sauce

Ingredients:

1 6-ounce can tomato paste
1/4 cup water
3 tablespoons Swerve sweetener
1 teaspoon pure pineapple extract
2 dashes ground cinnamon
1 pinch ground cloves
1/4 cup apple cider vinegar
2 tablespoons balsamic vinegar
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce (I used Lea & Perrins original)
1 teaspoon Tamari sauce (I used San-J organic gluten free)
1-1/2 teaspoons ground mustard
1 teaspoon sea salt, or to taste
1/2 teaspoon smoked paprika
1/4 - 1/2 teaspoon ground chipotle powder, to taste (I used 1/2 teaspoon to make it spicy)
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
1 tablespoon olive oil

Directions:

Combine all ingredients in a saucepan over medium heat. Simmer for 5 minutes, stirring frequently.

*Note: Do not dip brush directly in pan of barbecue sauce when basting meats or poultry. To avoid cross contamination of sauce, remove a portion of sauce to a separate small bowl to baste with. Store remaining sauce in refrigerator up to 2 weeks.