Barbecue Chicken Chili

Barbecue Chicken Chili 2 1/2 to 3 pounds boneless skinless chicken thighs or breasts 3 tbsp olive oil 4 cloves minced garlic 1 medium red onion, finely diced 3 1/2 cups canned or diced fresh tomatoes 2 1/2 cups plain tomato sauce 3 tbsp molasses 3 ears grilled sweet corn 1 cup grated zucchini (optional, squeeze to remove excess liquid) 1 large grilled sweet pepper, diced small One 19 oz can kidney beans, about 2 cups, drained and rinsed Begin by coating the chicken with the dry rub. Cover and place in the fridge for a couple of hours or overnight. Grill the chicken, corn and peppers. Dice the chicken and peppers into bite sized pieces and remove the corn kernels from the cob. Saute the garlic and onions in the olive oil until the onions begin to soften. Add the tomatoes, tomato sauce, molasses, sweet corn, grilled pepper and grated zucchini (optional) and kidney beans. Simmer for about 20 minutes before adding the grilled chicken and simmering for an additional 15 minutes. Notes If you want a simplified dry rub for the chicken try mixing together ½ tsp cumin, 1 tbsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, 1 tbsp chili powder, 1 tsp kosher salt, ½ tsp black pepper.