Preheat a small sauce pan over medium low heat. Add olive oil and garlic when pan is warm and sauté for about 3 minutes or just as the garlic starts to brown a bit.
Add the canned jellied cranberries, orange juice, and lemon juice, and stir until it liquifies. Then add brown sugar, adobo sauce, diced chipotle pepper, and salt. Stir to incorporate and bring sauce up to a simmer.
Simmer for about 10 minutes to thicken. Can be made in advance.
For the Chicken
Prepare your grill for direct/indirect method.
Prepare chicken by washing and patting dry thoroughly. Add your dry rub liberally to both top and bottom of chicken. Can be seasoned 2 – 24 hours prior.
Add chicken to direct side of grill, skin side down first. Grill for roughly 3 minutes over high heat or until you see a nice sear mark. Then flip the chicken, and repeat for another three minutes. (If your rub has a lot of sugar, watch for flare ups to avoid charring.)
Then move the chicken to indirect side of grill and cover, letting cook for another 10 minutes or until the internal temperature of the chicken at the thickest part (we check breast and thigh) reads 155 degrees Fahrenheit on an instant read thermometer.
Once the internal temperature is at 155 it's time to glaze. Glaze both sides of meat and return to grill on indirect side until the internal temperature of the chicken in the same two areas reads 165 degrees Fahrenheit.
Remove, and then glaze a second time, and let it rest for 10 minutes. Then slice and serve with your favorite Beaujolais.
We use our Ultimate Dry Rub for Chicken for this recipe. Feel free to substitute with your favorite chicken dry rub (but seriously, ours is awesome!).