Chipotle Barbecue Chicken & Grilled Potatoes with Spice Butter

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Living in south Florida has many perks. Aside from my close proximity to the beach, the one I am most proud of is being able to step outside and fire up my grill whenever I want. It can be too hot or too rainy outside sometimes, but it is never too cold. And because of that, I find myself using my little charcoal buddy much like I would use my stove or oven. I did that the other day, and in honor of Grilling Week on the blog, I am sharing a recipe with you that left my husband speechless.

My Chipotle Barbecue Chicken & Grilled Potatoes with Spice Butter utilizes my Chipotle BBQ Spice Rub and Chipotle BBQ Sauce. The flavor and heat from both the rub and the sauce works perfectly with the smokey flavor imparted to each piece of chicken from the grill. And as if the meal couldn’t get any better, the chicken is served alongside potatoes that are boiled until fork tender, grilled until crisp and topped with a vivacious butter that ties the entire meal together.

I’ve had quite a bit of barbecue chicken and potatoes in my day. None tasted like what this recipe produced. So next time you are about to fire up your grill, have this recipe on hand. It is easy to execute and erupting with flavor.

Chipotle Barbecue Chicken & Grilled Potatoes
with Spice Butter

(recipe serving size – 4-6 people)

For the spiced butter:

1 stick softened butter

1 clove garlic, finely minced

1 tsp Chipotle BBQ Spice Rub

Mix in a small bowl until all of the ingredients are fully incorporated. This can be done a day ahead of time.

For the potatoes:

7 small yukon gold potatoes, cut in half

2 tb olive oil

1 1/2 tsp kosher salt

1 tsp crushed red pepper flakes

3 cloves garlic, smashed

Boil potatoes in water seasoned with 1 tablespoon of oil, the salt, crushed red pepper and garlic until the potatoes are fork tender (about 15-20 minutes). Drain the potatoes and place the potatoes into a bowl. Coat the potatoes with the remaining olive oil and hold until you are ready to grill them. Once ready, place the potatoes cut-side down on the grill. Cook until each potato has slightly crisped (about 1-2 minutes). Turn over and cook for another 1-2 minutes.

Tip: the grilling of the potatoes can be done after you have already grilled the chicken.

For the chicken:

8 bone-in, skin-on chicken thighs

1/4 cup Chipotle BBQ Spice Rub

1 cup Chipotle BBQ Sauce

Coat the chicken with the spice rub, making sure to get the rub under the skin as well as on top of it. Marinade in the refrigerator for 4 hours to overnight.

Prepare your coals or fire up your gas grill. Place the chicken on the grill skin-side up over an even layer of coals or over medium to medium-high heat on a gas grill and cook with the lid on for 10 minutes, making sure you keep the temperature of the grill between 350-375. Turn the chicken over, baste with the barbecue sauce and grill for another 7-8 minutes with the lid on. Flip again, baste the skin and cook for 2-3 minutes. Turn the chicken over one last time and grill for another 1-2 minutes. Remove the chicken from the grill once done.

Tip: keep an eye on the chicken while it cooks. If you notice the chicken browning too quickly, move the piece to a slightly cooler part of the grill. Despite an even layer of coals on the bottom of your grill, there might be a few hot spots that will cause pieces of chicken to brown sooner than others.

Bringing it all together:

Fresh thyme for garnish

Fresh parsley for garnish

Additional Chipotle BBQ Sauce

Spice butter

Place the chicken on a large serving platter. Garnish with the fresh thyme. Place the potatoes on another serving platter and garnish with fresh parsley. Serve both with extra BBQ sauce and the spice butter while warm and enjoy!

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