Chipotle BBQ Grilled Chicken Breast With Vinegar Slaw and Fingerling Potatoes

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 7 Fingerling Potatoes
  • 2 Green Onions
  • 2 Chicken Breasts
  • 4 oz. Ketchup
  • 2 oz. Light Brown Sugar
  • 2 oz. Red Wine Vinegar
  • 1/2 tsp. Chipotle Powder
  • 1 oz. Dijon Mustard
  • 5 oz. Slaw Mix

Directions

  1. Preheat the oven to 375 degrees and line 2 baking sheets with foil or use a non-stick baking sheet. Thoroughly rinse produce and pat dry. Scrub and halve fingerling potatoes lengthwise. Slice green onions diagonally. Rinse chicken breasts and pat dry.

  2. Add ketchup, brown sugar, half the red wine vinegar, chipotle powder, and Dijon mustard to a mixing bowl. Mix ingredients well. Season with a pinch of salt and pepper. Set aside so flavors can meld.

  3. Combine 1 Tbsp. olive oil, potato halves, and a pinch of salt and pepper to taste on the baking sheet. Toss to coat potatoes and arrange cut-side down. Roast potatoes on top rack of the oven for 15-20 minutes, or until golden brown and fork tender. Remove from oven and set aside.

  4. Heat 2 tsp. olive oil in a medium pan over medium-high heat. Season chicken with a pinch of salt and pepper to taste. Cook on each side for 3-4 minutes until golden brown. Transfer to a prepared baking sheet and brush both sides with the BBQ sauce. Place in oven to bake for 12-15 minutes, or until BBQ sauce is caramelized and slightly crispy and chicken has reached a minimum internal temperature of 165 degrees. Remove from oven and set aside.

  5. While chicken and potatoes are roasting, prepare slaw. In a mixing bowl, combine slaw mix, remaining red wine vinegar, 1 Tbsp. olive oil, half of the green onions (reserving remaining for garnish), and salt and pepper to taste. Mix well. If desired, chill in refrigerator before serving.

  6. Place slaw in middle of plate and lay a BBQ chicken breast on top of the slaw. Place potatoes on the side of the slaw. Garnish with remaining green onions.

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