Chipotle-Honey-Glazed Chicken with Toasted Sesame Seeds and Green Onion

• 1/2 cup honey
• 1 1/2 Tbsp pureed canned chipotle chiles in adobo
• 1 Tbsp Dijon mustard, DIVIDED
• 2 Tbsp ancho chile powder, DIVIDED
• kosher salt
• freshly ground black pepper
• 2 Tbsp canola oil, DIVIDED
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp Spanish paprika
• 1 1/2 lb chicken drumsticks
• 1 Tbsp sesame seeds, toasted (in dry pan over medium-low for about 5 minutes, stirring occasionally)
• 2 green onions, white and green parts, thinly sliced

Toast sesame seeds and puree the adobo.

Whisk together the honey, chipotle, 1/2 tablespoon of the mustard, 1/2 tablespoon of the ancho powder, 1/2 tsp salt, 1 tablespoon of the oil in a small bowl. Divide the glaze evenly between 2 bowls, one small, the other large.

Stir together the remaining 1 1/2 tablespoons of the ancho powder with the coriander, cumin, and paprika in a small bowl.

Rinse the chicken under cold water and pat dry with paper towels. Place the chicken in a large bowl, add the spice rub and the remaining 1 tablespoon oil, and toss to coat. Season with salt and pepper and place the chicken on the grill. Grill until golden brown and slightly charred, 4 to 5 minutes. Reduce the heat to medium, turn them over, and close the lid of the grill. Continue grilling until just cooked through, 15 to 20 minutes, brushing with the small bowl of glaze every few minutes and turning once during the last 10 minutes of cooking.

Transfer to the large bowl, brush with the reserved glaze, and toss to coat. Transfer to a platter and sprinkle with the sesame seeds and green onions.

Makes 4 servings.