Chipotle BBQ Grilled Chicken Breast With Vinegar Slaw and Fingerling Potatoes
(from Djwhshahah’s recipe box)
Source: RecipeThing user castro15
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
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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.
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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.
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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.
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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.
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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.
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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.