Pesto Jack Chicken with Rhubarb Barbecue Sauce

Instructions

Rhubarb Barbecue Sauce:

1. Bring the rhubarb, water, onion and garlic to a boil in a large saucepan over medium-high heat, stirring frequently. Reduce heat to low. Simmer, uncovered, for 8-10 minutes or until rhubarb is softened. Stir in the remaining sauce ingredients. Cook for 10-15 minutes longer or until sauce is thickened, stirring occasionally. Cool slightly.
2. Process sauce in a blender or with an immersion blender until smooth. Set aside 1 1/2 cups sauce for this recipe. Store remaining sauce in an airtight container in the refrigerator for up to 1 month.

Grilled Chicken:

1. Grease grill grate. Heat grill to medium.
2. Divide reserved 1 1/2 cups rhubarb barbecue sauce in half. Set aside 3/4 cup sauce for serving.
3. Grill chicken, covered, over medium heat for 3-4 minutes on each side, brushing with barbecue sauce after flipping. Repeat, flipping and brushing chicken every 3-4 minutes or until a thermometer inserted into meat reads 165°F, about 12-15 minutes. Top with pesto jack. Cover and cook for 1-3 minutes longer or until cheese is melted.
4. Warm reserved sauce. Transfer chicken to serving plates; top with tomato, avocado and basil. Serve chicken with sauce.