Grilled Paprika Chicken and Creamy Salsa

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Grilled Paprika Chicken and Creamy Salsa

Comments
Prep/Cook
PREP TIME: 15min COOK TIME: 2hrs
Serves
Serves 8

  • 311
    Calories
  • 21g
    Protein
  • 346mg
    Sodium
  • 6g
    Sat. Fat
  • 15g
    Sugar

Ingredients Ingredients

Ingredients

4 tbsp.chili powder

4 tbsp.brown sugar

2 tbsp.paprika

1/2 tsp.salt

1/2 cupreduced fat sour cream

1/2 cupjarred salsa


Step 1

Step 1

Rub

In bowl, combine the chili powder, brown sugar and paprika. Remove the giblets and then rub the roaster all over with the spice mix. Let the roaster sit at room temperature for about 7 to 10 minutes while the grill heats up.

Step 1
Step 2

Step 2

Step 2

Grill

Spread a double layer of heavy-duty aluminum foil on the grill grates. Place the rubbed chicken on the foil, breast side up. Close the top of the grill so it's like an oven and then turn the heat down to medium low. Grill until a meat thermometer inserted into the thickest part of thigh registers 180°F. This will take about 2 hours.

Step 3

Step 3

Serve

When the roaster is done, remove it from the grill, cover loosely with foil and let rest for 10 minutes before carving. While the roaster rests, make the creamy salsa. Combine sour cream and salsa and set aside. Carve the chicken and serve with the cool and creamy salsa.

Step 3
Ta Da

Grilled Paprika Chicken and Creamy Salsa

Comments
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Rated 5/5 based on 9 customer reviews
Rubbed with brown sugar and chili powder this grilled paprika chicken goes great with easy to make creamy salsa. Serves 8 https://www.perdue.com/recipeimages/220x220_grilled_paprika_chicken_creamy_salsa.jpg https://www.perdue.com/recipeimages/220x220_grilled_paprika_chicken_creamy_salsa.jpg

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