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Pair with Blackstone Merlot


4 ripe plums (or 1 jar plum jam)
2 chipotles in adobo
1 tablespoon maple syrup (if using fresh plums)
Salt and pepper
Chicken thighs, legs or breast with skin on
1 teaspoon olive oil
Fresh cilantro


Pit three of the plums and combine in a blender along with the maple syrup (if not using jam), chipotles, and a 1/2 teaspoons of salt. Blend and set aside.

Set grill to high heat and then turn off one side. Pat thighs dry and toss with salt and pepper and olive oil. Grill over indirect heat until almost cooked through. Start basting with sauce and transfer to the direct heat, reducing heat to medium. Finish cooking the chicken, basting and turning as necessary.

Once cooked remove from heat, tent with foil and rest for 5 minutes.

Pit the remaining plum and slice. Pick the leaves from the cilantro stems. Serve with fresh cilantro and fresh plum.

Serves 4