Grilled Paprika Chicken and Creamy Salsa

ADD YOUR COMMENT

"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."

Diana Beatty

"This is a great meal ... fix it with some beans and rice ... Just the best ..."

Mary Treichel

"tried the recipe, husband loved it, fixed a fresh fruit salad."

darlene gann

"Looks yummy!"

Vicki Ostendorf

"I will be trying this recipe. It sounds very yummy."

Cynthia Bennett

"It sounds good, I'll try it but skip the salsa."

Janine

"Looks like a great way to do something different with chicken. Tired of the same recipes!"

Cheryl H

"Oh wow this is an easy recipe so simple love the ingreidients and I can imagine how great this would taste."

Diana Beatty

"Easy and delicious!~"

Kasie Kelly

Intro
Ingredients
Ta da

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

Grilled Paprika Chicken and Creamy Salsa

PERDUE® OVEN STUFFER® Whole Chicken

View Product

PREP TIME: 15min COOK TIME: 2hrs
SERVES 8

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%

Vitamin A 80%
Total Carbs 11g		4%
	Dietary Fiber 3g	12%
	Sugars 15g
Protein 21g
Vitamin C 12%
Calcium 5%
Iron 16%
*Percent Daily Values are based on a 2,000 calorie diet.

PERDUE® OVEN STUFFER® Whole Chicken

View Product

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: 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

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

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.