Whiskey Glazed Chicken & Poblanos

Ingredients

6 chicken breasts or thighs

4 fresh poblano peppers, whole

For dry rub:

1 pinch onion powder

1 pinch garlic powder

1 pinch cayenne pepper, powdered

Salt and pepper to taste

For whiskey glaze:

1/2 c. ketchup

1/4 c. apple jelly

2 Tbsp. sugar

2 Tbsp. apple cider vinegar

1/2 c. whiskey

Preparation

Cut tops off whole peppers and remove seeds. Mix dry rub ingredients and lightly dust all pieces of chicken. Stir together glaze ingredients in a saucepan over low heat. Bring to a near boil and simmer for 3 minutes. Grill chicken on medium heat for about 10 minutes on each side. (May take less time for boneless pieces, depending on thickness.) Place peppers on grill next to chicken. Glaze chicken generously on one side and grill for 2-3 minutes, then flip both chicken and peppers. Glaze this other side of chicken and grill for 2-3 minutes. Remove chicken and peppers and serve while hot.