Ingredients

• 2 tsp. olive oil
• 1⁄4 cup minced shallots
• 1⁄2 cup lower-sodium ketchup
• 2 TBS water
• 1 1⁄2 TBS honey
• 2 tsp. cider vinegar
• 1⁄2 tsp. dry mustard
• 1⁄2 tsp. chipotle chile powder
• 1⁄2 tsp. kosher salt, divided
• 1⁄2 tsp. garlic powder
• 1⁄2 tsp. ground cumin
• 1⁄4 tsp. black pepper
• 4 bone-in chicken leg-thigh quarters, skinned
• Cooking spray

Instructions

Preheat grill to medium-high heat. Heat a small saucepan over medium-high heat. Add oil; swirl to coat. Add shallots; sauté 2 minutes or until tender. Stir in ketchup, water, honey, vinegar, dry mustard, chile powder and 1⁄4 tsp. salt. Reduce heat to low and cook 5 minutes, stirring occasionally. Combine 1⁄4 tsp. salt, garlic powder, cumin and black pepper; sprinkle over chicken. Place chicken on grill rack coated with cooking spray; grill 15 minutes on each side or until done. Baste chicken generously with sauce; turn over and grill 1 minute. Baste again; turn over and grill 1 minute. Serve with the remaining sauce.