Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Main dishes

Chipotle BBQ Chicken with Potatoes and Onions

Chipotle BBQ Chicken with Potatoes and Onions recipe
photo by:kraft
When it's time for something super hearty and über flavorful, you can't go wrong with this Chipotle BBQ Chicken with Potatoes and Onions recipe.
20 min
1 hr 5 min
6 servings
Magazine Acquisition

What You Need

small  whole chickens (3 lb. each)
cups  KRAFT Original Barbecue Sauce
 canned chipotle peppers in adobo sauce, chopped
cloves  garlic, minced
lb.  red potatoes (about 4), quartered
 onion, cut into wedges

Make It

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.

Kraft Kitchens Tips

How to Spatchcock (or Butterfly) the Chickens
For best results, pat chickens dry with paper towels 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 1/4 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. Heat 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.
Prepare using new potatoes.
false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email