Serves:

Ingredients:

Directions:

In a
small heatproof bowl, combine the ancho chili and boiling water. Let
stand until the chili has softened, about 20 minutes. Drain,
reserving 2 tablespoons of the liquid.

In a food
processor or blender, combine the ancho chili, the reserved liquid,
the olive oil and salt. Process until a thick, smooth paste forms.
Place the paste and the chicken pieces in Jaccard Meat Marinade
chamber and marinate for 30 minutes according to the manufacturer's
instructions. Let stand in the sealed chamber for 30 minutes more
before grilling.

Meanwhile,
make the barbecue sauce:

In a
saucepan over medium-low heat, melt the butter. Add the onion and
cook, stirring occasionally, until softened, about 5 minutes. Stir in
the ketchup, water, Worcestershire sauce, steak sauce, vinegar, brown
sugar and chili powder. Bring to a boil, reduce the heat to low,
cover partially and simmer until thickened slightly, about 10
minutes. Set aside.

Heat gas
grill to medium high heat

Arrange
the chicken on the grill. Cook, turning once, until the chicken is
cooked through, 8 to 10 minutes. Brush the chicken with some of the
barbecue sauce during the last 2 to 3 minutes of cooking.

Transfer
the chicken to a platter and serve immediately. Pass the remaining
barbecue sauce at the table.

Serves
4 to 6