Main dishes

Chipotle BBQ Chicken with Potatoes and Onions

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Chipotle BBQ Chicken with Potatoes and Onions recipe

photo by:kraft

time

prep:

20 min

total:

1 hr 5 min

servings

total:

6 servings

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What You Need

whole chickens (3 lb. each)

bottle (18 oz.) KRAFT Original Barbecue Sauce

canned chipotle peppers in adobo sauce, chopped

cloves garlic, minced

1-1/2

lb. red potatoes (about 4), quartered

onion, cut into wedges

Make It

HEAT grill to medium to medium-low heat.

RINSE chickens; pat dry. Cut out back bone from each chicken with kitchen shears or sharp knife. Open chickens butterfly-style.

MIX barbecue sauce, peppers and garlic until well blended. Combine potatoes and onions in medium bowl. Add 1/2 cup barbecue sauce mixture; toss to coat. Spoon onto center of each of 4 (12-inch) square sheets heavy-duty foil. Bring up foils sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside.

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.

Kraft Kitchens Tips

How to Spatchcock (or Butterfly) the Chickens

For best results, dry chickens completely before cutting them so they are not slippery. Place the chickens, breast-sides down, on cutting board. Cut along one side of the backbone in each chicken, then cut along the other side of the bone to remove it. Place chickens, skin-side up, and press down firmly to flatten.

Creative Leftovers

Use remaining chicken to prepare Chipotle BBQ Chicken Arepa Melts. Shred chicken; set aside. (You should have about 4 cups.) Mix 2 cups white cornmeal (arepa flour) and 2-1/2 cups warm water in large bowl until well blended. Add 1/3 cup KRAFT Grated Parmesan Cheese; mix well. Let stand 5 min. Divide dough into 12 equal pieces; shape each into ball. Flatten balls to 4-inch patties, adding a little water, if necessary, to round edges. Preheat griddle to medium-high heat. Add patties (arepas); cook 8 to 10 min. on each side or until golden brown on both sides. Place on serving plate. Cut 6 KRAFT Singles in half; place one Singles piece on each arepa. Cover evenly with chicken, 8 sliced green onions, 1/4 cup chopped cilantro and 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream.

Substitute

Prepare using new potatoes.