Chipotle Barbecue Sauce
1 T. Onion Powder
3-5 Garlic cloves, finely minced
2 T. Worcestershire Sauce
1 Cup Ketchup
¼ Cup Dark Molasses or packed dark brown sugar
1-2 Chipotle Peppers in Adobo Sauce, minced with 1 Tablespoon of Adobo Sauce**
1 Cup Beer
½ Cup Water
1 T. Spicy Brown Mustard
1 Tsp. Chili Powder
1 Tsp. Ground Cumin
2 Tab. Cider Vinegar
Salt and Pepper to taste
2 lbs. Chicken Tenderloins, trimmed, or boneless, skinless chicken breasts, cut into strips

To make sauce - can be made days ahead of time - Mix all the ingredients together. Bring to a boil, then reduce the heat to medium-low and simmer gently, uncovered, for 30 minutes to an hour, until sauce thickens. Remove from heat. Cool sauce to room temperature before using. (Sauce can be covered and refrigerated for up to 7 days.)

This spicy, smoky sauce is not only terrific on these chicken strips, but also is great on ribs, pork, and steaks.

** You can puree the entire can of chipotle peppers in adobo sauce in a mini food processor and add the chipotle paste to this sauce a tablespoon at a time until the heat you desire is achieved. Chipotles are smoked jalapeno peppers and add a wonderful smoky heat. You can store the remaining chipotle paste covered in the refrigerator and use in bbq sauces, baked beans, mayonnaise, cream cheese, eggs, potatoes, stews, etc. whenever you want to add a little smoky heat!!

Soak wooden skewers 20-30 minutes in cold water to prevent skewers from burning. Thread chicken tenderloins onto skewers. Brush with Chipotle BBQ Sauce, and grill 4-8 minutes, turning occasionally until browned on both sides and chicken is done, but still juicy, basting with the sauce. Can also serve extra sauce on the side.