Ancho Chicken & Avocado Grapefruit Salad

HomeRecipesMeals & DishesBBQ GrillingOven Barbequed Ancho Chicken with an Avocado Grapefruit Salad

Total Time: 50 min

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Cook Time: 50 min

Nutrition Facts

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Nutrition information
per serving

Calories 610

Total Fat 21g

Saturated Fat 4.5g

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 10g

Cholesterol 145mg

Sodium 710mg

Total Carbs 64g

Dietary Fiber 10g

Total Sugars 49g

Protein 46g

Potassium 1360mg

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The Too Hot Tamales set off fireworks again with this exceptional make-ahead salad featuring sweet-tart grapefruit and spicy barbequed chicken.

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Serves: 4

Ingredients
Instructions

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)

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.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s a good idea to brush a little oil on the cut side of a California Avocado before grilling. They are also delicious in a host of other entrée recipes, from stove top to oven-baked to multi-cooker preparation.