Chipotle Bbq Chicken With Potatoes And Onions Food

CHIPOTLE BBQ CHICKEN WITH POTATOES AND ONIONS

Steps:

• Heat grill to medium-low heat.
• Cut out back bone from each chicken with kitchen shears or sharp knife. Open chickens butterfly-style.
• Mix barbecue sauce, peppers and garlic until blended. Combine potatoes and onions in medium bowl. Add 1/3 cup barbecue sauce mixture; toss to coat. Spoon onto 4 sheets heavy-duty foil; fold to make 4 packets.
• Grill chickens 15 min.; turn. Add packets; grill 25 to 30 min. or until chickens are done (165ºF) and vegetables are crisp-tender, turning occasionally and brushing chicken with remaining barbecue mixture for the last 15 min. Cut slits in foil to release steam before opening packets. Cut up and serve one of the chickens with the cooked vegetables. Cool remaining chicken, then cover and refrigerate to use to prepare BBQ Chicken Arepa Melts another night.

CHIPOTLE CHICKEN

Steps:

• Put the chicken in a gallon-size zipper-top plastic bag. Add the oil to the bag, seal it and toss and turn the chicken pieces inside the bag until they are well-coated.
• Mix the garlic powder, onion powder, cumin, oregano, black pepper and chipotle cubes in a small bowl, crushing the cubes with the back of a spoon. Add the spice mixture to the bag, seal it and toss and rub the chicken through the bag to coat well with the spices. Refrigerate the chicken in the bag for at least 4 hours and up to 24 hours. (Note: Prior to grilling, I still lightly season with salt the thighs.).
• Heat a grill to about 400 degrees. Grill 5 to 6 minutes per side, until the chicken is cooked through, but still tender. Remove from the grill and serve. (The chicken may be cut into bite-size chunks for use in burritos or other recipes.).

CHIPOTLE BBQ CHICKEN AREPA MELTS

Steps:

• Mix cornmeal and water in large bowl until blended. Add Parmesan; mix well. Let stand 5 min.
• Divide dough into 12 equal pieces; shape each into ball, then flatten to 4-inch patty, moistening hands with a little water if necessary to round the edges.
• Heat griddle sprayed with cooking spray to medium-high heat. Add patties; cook 8 to 10 min. on each side or until golden brown on both sides. Place on platter; top with remaining ingredients.

BROILED CHICKEN WITH POTATOES AND ONIONS

Steps:

• Preheat oven broiler to high and position rack in the middle of the oven (8 inches from the flame is ideal).
• Remove the chicken from the refrigerator and let it rest while completing the next step.
• In a small mixing bowl, stir together the olive oil, oregano, garlic, paprika, and lemon zest until it forms a paste.
• In a separate mixing bowl, add the chicken, half the paste, and 1 1/2 teaspoons salt. Use your hands to evenly rub the paste over the chicken pieces. Season with pepper and arranges pieces skin side up in a large roasting pan.
• In the same bowl mix the potatoes, onions, remaining paste, and salt. Toss to combine and arrange around the chicken pieces in the roasting pan.
• Place the pan under the broiler, close to the oven door, and broil for 25 minutes.
• Slowly open the door (be careful when opening the door as the smoke and heat can be intense). Remove the pan from the oven and check the temperature of the chicken. The chicken will be done when it reaches a temperature of 160 F and the juices run clear. Let the chicken rest for 5 minutes before serving.
• Squeeze lemon wedges over dish and season with sea salt to taste.

BBQ CHICKEN AND CHIPOTLE SALAD

Steps:

• In a large bowl, whisk together BBQ sauce and mayo.
• Finely chop chipotle and whisk into dressing.
• Discard bones from chicken and cut meat into 1/2 inch pieces.
• Finely chop enough onion to measure 1/3 cup.
• Finely chop bell pepper and cilantro and add to dressing with chicken and onion.
• Combine well.
• Season salad with salt& pepper.
• Serve in lettuce cups with a nice crusty baguette.