Baxter Road BBQ Chicken & Quinoa

Marinated chicken grilled over open flames and basted with a spicy sauce of garlic, shallots, bell peppers, and celery. Finished with Citrus Chipotle BBQ and served with Caribbean quinoa, Jamaican black beans, and spinach apple salad.


Serves 4

1 ea Chicken (3 to 4 lbs.), spatchcocked
Marinade 4 ea Garlic cloves, peeled
3 ea Shallots, peeled
1 ea Green bell pepper, seeded, chopped
1 ea Celery rib, chopped
1 ea Habanero chili, seeded, chopped
3 Tbsp Italian parsley, (flat leaf)
2 tsp Thyme, fresh, stemmed
2 Tbsp Lime juice, fresh
2 Tbsp Soy sauce
2 Tbsp Olive oil
To taste Salt and black pepper, freshly ground
4 fl-oz Sweet Baby Ray's Citrus Chipotle Barbecue Sauce

Rinse chicken and dry. Place breast side down on cutting board; start at thigh end and cut alongside of backbone with kitchen shears, turn around; cut along other side to remove backbone, discard. Flip chicken over spreading apart and pressing firmly on breastbone to flatten chicken. Place in a large nonreactive bowl and set aside. Combine marinade ingredients in food processor on high until blended into a smooth paste. Pour mixture over chicken in bowl and marinate 6 to12 hours in refrigerator. Remove chicken from marinade; arrange skin side down on hot grill; cook brushing with reserved marinade, turning every 5 minutes for 20 minutes. Remove from grill to small sheet pan; brush with Barbecue Sauce and place in preheated 400 degrees oven for 5 minutes; check for 165F internal temperature in the thickest part for 15 seconds. Brush with barbecue sauce; return to oven for additional five minutes if needed. When chicken is finished cooking remove to serving platter and serve with Caribbean quinoa, Jamaican black beans and spinach apple salad.