Quittintime: A Big Daddy recipe for all to try

Well, this IS the cooking forum, right? So - here is a recipe BD posted recently at CT - I tried it over the holiday weekend, and it ROCKS! Here is the entire post:

"Man, I sure love the summer time -- grilling time! And if there's one thing everyone can use, it's another tasty grilling recipe. So, in that spirit, I dusted off one I had played with before, tweaked it a bit and, voila!

Big Daddy's Grilled Fiesta Chicken

This has all sorts of wonderful flavors of the southwest, outside and inside the bird. The Chipotle Adobo sauce can be purchased in many markets or you can use my recipe (or your own) and make it yourself.

1? pounds chicken pieces (~4 large split breasts)
8 tablespoons your favorite chunky salsa
? cup chipotle in adobo sauce
1 large lime

For The Brine
1 quart water
1 cup kosher salt
1/3 cup granulated sugar
1 teaspoon granulated garlic
2 tablespoons chili powder
1 teaspoon ground cumin

Brine the chicken pieces by mixing together the brining ingredients and pouring into a one gallon resealable plastic baggie along with the chicken pieces. Place in fridge for 45 minutes. While the chicken is brining prepare the grill for indirect cooking. When bringing is over discard the brine solution and rinse the chicken pieces under clear water and pat dry.
Place chicken pieces on the grill and baste with the chipotle adobo sauce. Cook the pieces until done, about 50-60 minutes. Turn and baste the chicken every 10-15 minutes. Ten minutes before the chicken is to come off the grill turn chicken pieces meat side up and spoon about 2 tablespoons of salsa over the top of each piece. Allow the salsa to bake on during the final 10 minutes of cooking time. Remove chicken to serving platter and sprinkle each with lime juice.

Chipotle in Adodo Sauce

7-10 medium-sized dried chipotle chiles, stemmed
? medium onion cut into thin slices
5 tablespoons cider vinegar
2-3 cloves garlic, minced
4 tablespoons ketchup
? teaspoon salt
3 cups chicken broth or water

Combine all the ingredients in a saucepan and cook over very low heat for about 1? hours, until the chiles are very soft and the liquid has reduced down to about one cup.
I like to place the mixture in a blender, puree and then strain to filter out seeds. This will keep for several weeks in the ?fridge.

Yahoo!"