Perdue
Grilled Paprika Chicken and Creamy Salsa
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"Wow going to have to try this recipe. I like whole chickens but, sometimes its hard to know what others ideas I could use to enhance my cooking experience when it comes to whole chickens. I love this idea and I think my family would too since we all love chicken. I think the barbecue is what would make me want to fix this an I am sure it would have a nice flavor to it."
Comment Diana Beatty
"This is a great meal ... fix it with some beans and rice ... Just the best ..."
Comment Mary Treichel
"tried the recipe, husband loved it, fixed a fresh fruit salad."
Comment darlene gann
"Looks yummy!"
Comment Vicki Ostendorf
"I will be trying this recipe. It sounds very yummy."
Comment Cynthia Bennett
"It sounds good, I'll try it but skip the salsa."
Comment Janine
"Looks like a great way to do something different with chicken. Tired of the same recipes!"
Comment Cheryl H
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Grilled Paprika Chicken and Creamy Salsa

Ingredients

1 PERDUE® OVEN STUFFER® Whole Chicken
4 tbsp. chili powder
4 tbsp. brown sugar
2 tbsp. paprika
1/2 tsp. salt
1/2 cup reduced fat sour cream
1/2 cup jarred salsa
Step One

Grilled Paprika Chicken and Creamy Salsa

WITH PERDUE® OVEN STUFFER® Whole Chicken

Serves 8 | Prep Time: | Cook Time:

Nutritional Information
Serving Per Recipe: 8
Amount Per Serving
Calories 311
% Daily Value*
Total Fat 20g 30%
Saturated Fat 6g 30%
Cholesterol 106mg 35%
Sodium 346mg 14%
Total Carbs 11g 4%
Dietary Fiber 3g 12%
Sugars 15g
Protein 21g
Vitamin A 80%
Vitamin C 12%
Calcium 5%
Iron 16%
*Percent Daily Values are based
on a 2,000 calorie diet.

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

Grilled Paprika Chicken and Creamy Salsa

ingredients

Ingredients

1 PERDUE® OVEN STUFFER® Whole Chicken
4 tbsp. chili powder
4 tbsp. brown sugar
2 tbsp. paprika
1/2 tsp. salt
1/2 cup reduced fat sour cream
1/2 cup jarred salsa
ingredients

Step one: 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.

How to: Seasoning
ingredients

Step two: 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.

How to: Grilling
ingredients

Step three: 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.

TA DA!

Grilled Paprika Chicken and Creamy Salsa

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