Chipotle Barbecue Chicken

From a Reynolds Foil cookbook.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄2 cup barbecue sauce
• 2  tablespoons  packed dark brown sugar
• 2  tablespoons lime juice
• 1⁄2-1  tablespoon  chopped chipotle chile in adobo
• 6  chicken pieces

Directions

1. HEAT grill to medium (350° to 400°F). Make drainage holes in sheet of Reynolds Wrap Release Non-Stick Foil with a large grilling fork; set aside. Combine barbecue sauce, brown sugar, lime juice and chipotle peppers.
2. PLACE foil sheet on grill grate with non-stick (dull) side towards food; immediately place chicken, skin side up, on foil.
3. GRILL covered 15 minutes. Turn chicken; brush chicken with half of sauce. Grill 10 minutes; turn chicken. Brush with remaining sauce; continue grilling 5 minutes or until chicken is tender and juices run clear or meat thermometer reads 170°F for breasts, 180°F for other pieces.
4. *REYNOLDS KITCHENS TIP: For drainage holes, lay a sheet of foil over a cold grill grate, broiler pan or cooling rack. Make holes in the foil with a large fork.