Adobo-Glazed Barbecue Chicken

Chicken  2 tbsp Smoky Barbecue Rub 2 tsp vegetable oil 2 garlic cloves, pressed 8 boneless, skinless chicken thighs (about 3 oz/90 g each) Adobo Glaze and Garnish  1-2 tbsp seeded and finely chopped canned chipotle peppers (about 3-4 peppers) 1 tbsp adobo sauce from chipotle peppers 1/2 cup honey 1 tbsp Smoky Barbecue Rub 1 tbsp cider vinegar 1 medium green onion with top (about 1/4 cup sliced) Directions Prepare grill for direct cooking over medium-high heat.  For chicken, combine rub, oil and garlic pressed with  Garlic Press in Stainless (4-qt./4-L) Mixing Bowl.  Add chicken and toss to coat; cover and refrigerate until ready to grill. For glaze, remove and discard seeds from chipotle peppers  with Quikut Paring Knife; finely chop peppers with Food Chopper.  Whisk chipotle peppers, adobo sauce, honey, rub and vinegar  in Small Batter Bowl. Reserve half of the glaze for serving. Grill chicken, covered, 4 minutes or until grill marks appear.  Turn with BBQ Tongs and grill 4-6 minutes or until Digital  Pocket Thermometer inserted into thickest part of thighs  registers 180°F (82°C) and juices run clear.  Brush both sides of chicken with glaze using  BBQ Basting Brush during last 2 minutes of cooking. To serve, spoon reserved glaze over chicken;  top with sliced green onion. Yield: 4 servings Nutrients per serving: Calories 400, Total Fat 15 g,  Saturated Fat 3.5 g, Cholesterol 110 mg,  Carbohydrate 37 g, Protein 31 g, Sodium 520 mg, Fiber 0 g Diabetic exchanges per serving: 2 fruit, 1/2 starch, 4 low-fat meat, 1/2 fat (2 1/2 carb)