Tex-Mex BBQ Chicken and Corn

• 1/2 c. barbecue sauce
• 3 tbsp. tequila
• 3 chipotle chiles in adobo sauce
• 1 1/2 tbsp. lime juice
• 1 tbsp. honey
• 1 stick unsalted butter
• vegetable oil
• 4 ear corn
• 4 boneless chicken breast halves with skin
• 1/2 tsp. salt
• 1/2 tsp. Pepper

1. In a blender, puree barbecue sauce, tequila, 2 chipotle chiles, 2 teaspoons of the adobo sauce, 1 tablespoon of the lime juice, and honey; transfer mixture to a small saucepan and simmer 5 minutes.
2. Cool completely and reserve.
3. In a small bowl, mash remaining chile, adobo sauce, and lime juice into butter until blended, keep covered at room temperature.
4. Prepare a grill with a medium-high heat.
5. Brush the grill rack with vegetable oil.
6. Rub some oil with a paper towel onto ears of corn and place on grill.
7. Sprinkle chicken with salt and pepper, brush with some oil.
8. Place chicken skin-side down onto grill rack.
9. Grill corn and chicken 12 to 14 minutes, basting chicken frequently with chile sauce and turning breasts after 6 minutes.
10. Turn corn frequently until lightly charred.
11. Serve corn with chipotle-lime butter.

barbecue sauce, tequila, chiles, lime juice, honey, butter, vegetable oil, corn, chicken breast, salt, pepper

Taken from www.delish.com/recipefinder/tex-mex-bbq-chicken-corn-4232 (may not work)