Loading...The Too Hot Tamales set off fireworks again with this exceptional make-ahead salad featuring sweet-tart grapefruit and spicy barbequed chicken.
Oven Barbequed Ancho Chicken with Cabbage, Grapefruit and California Avocado Salad
Total Time:
50min
Cook Time:
50min
Nutritional Highlights (per serving)
610
Calories
21
g
Total Fat
10
g
Dietary Fiber
46
g
Protein
64
g
Total Carbs
Ingredients
Serves: 4| Cabbage, Grapefruit and California Avocado Salad | ||
| 2 | ripe, Fresh California Avocados, peeled, seeded and diced | |
| 1/4 | cup | freshly squeezed lime juice |
| 1/4 | cup | sour cream |
| 1 | serrano pepper, very finely diced, seeds optional | |
| As needed | Kosher salt, to taste | |
| As needed | Pepper, to taste | |
| 1/2 | head green cabbage, thinly shredded | |
| 1 | Ruby Red grapefruit, cut into supremes* | |
| Oven Barbequed Ancho Chicken with Cabbage, Grapefruit and California Avocado Salad | ||
| 2 | Tbsp. | ground ancho chile |
| 1 | tsp. | ground cumin |
| 1 | tsp. | freshly ground black pepper |
| 3 | tsp. | sea salt |
| 2 1/2 | lb. | chicken, cut into 8 pieces |
| 1/2 | cup | balsamic vinegar |
| 1/4 | cup | agave |
| 1 | Tbsp. | molasses |
| 4 | grinds fresh pepper | |
| Cabbage, Grapefruit and California Avocado Salad (see make-ahead recipe above) |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
Cabbage, Grapefruit and California Avocado Salad Instructions
- In a large bowl, place half of the diced avocado and mash well with a fork.
- Add lime juice, sour cream and serrano pepper and mix until smooth.
- Season with salt and pepper, toss in the cabbage, grapefruit supremes and remaining avocado and toss gently to coat.
- Cover the bowl with plastic wrap and refrigerate 1-2 hours. Taste and adjust seasoning before serving.
Oven Barbequed Ancho Chicken with Cabbage, Grapefruit and California Avocado Salad Instructions
- A few hours or up to a day ahead, mix together the ancho powder, cumin, pepper and 2/3 of the sea salt and rub all over chicken pieces. Place seasoned chicken on a rack, uncovered in the refrigerator to air dry until ready to cook.
- Preheat oven to 375 degrees F.
- To create the glaze, add the vinegar, agave, molasses, pepper and remaining sea salt to a small sauce pan and bring to a boil. Reduce by half and then remove from heat. Set aside.
- Place seasoned chicken in pan and place in oven to roast. After about 10 minutes, brush chicken with the glaze and continue roasting for an additional 20-30 minutes, glazing and turning the pieces every 3-4 minutes until cooked through.
- Serve chicken immediately with Cabbage, Grapefruit and California Avocado Salad.
*Note: To supreme a grapefruit, cut off the top and bottom of the grapefruit, exposing the fruit. Place flat side on a cutting board, and using a sharp knife, cut the peel away from the grapefruit, removing all the white pith. Discard peel. Next, segment the grapefruits by holding the grapefruit over a bowl, use a paring knife and cut next to the membrane on each side of each segment leaving membrane behind. Let segments fall into the bowl. Once the grapefruit has been segmented, squeeze the leftover membranes into the bowl to extract as much juice as possible. Strain juice into another bowl and set aside. Discard membranes.
*Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Copyright © 2014, Mary Sue Milliken and Susan Feniger, www.bordergrill.com
NUTRITION INFORMATION
PER SERVING
Calories 610
Total Fat 21 g
Trans Fat 0 g
Saturated Fat 4.5 g
Unsaturated Fat 10 g
Polyunsaturated Fat 3 mg
Dietary Fiber 10 g
Protein 46 g
Total Carbs 64 g
Cholesterol 145 mg
Sodium 710 mg
Potassium 1360 mg
Total Sugar 49 g
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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