Diana Beatty
Mary Treichel
darlene gann
Vicki Ostendorf
Cynthia Bennett
Janine
Cheryl H
Diana Beatty
Kasie Kelly
make it in:
WITH PERDUE® OVEN STUFFER® Whole Chicken
Serves 8 | Prep Time: 15 Min | Cook Time: 120 Min
WITH PERDUE® Fresh Whole Chicken
Serves 6 | Prep Time: 15 Min | Cook Time: 75 Min
WITH PERDUE® Fresh Whole Cut-Up Chicken
Serves 6 | Prep Time: 15 Min | Cook Time: 30 Min
| 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. |
||
| Serving Per Recipe: 6 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 311 | ||
| % Daily Value* | ||
| Total Fat 20g | 30% | |
| Saturated Fat 6g | 30% | |
| Cholesterol 111mg | 37% | |
| Sodium 346mg | 14% | |
| Total Carbs 11g | 4% | |
|---|---|---|
| Dietary Fiber 3g | 12% | |
| Sugars 15g | ||
| Protein 23g | ||
| Vitamin A 75% | ||
| Vitamin C 12% | ||
| Calcium 5% | ||
| Iron 16% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
| Serving Per Recipe: 6 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 311 | ||
| % Daily Value* | ||
| Total Fat 20g | 30% | |
| Saturated Fat 6g | 30% | |
| Cholesterol 111mg | 37% | |
| Sodium 345mg | 14% | |
| Total Carbs 11g | 4% | |
|---|---|---|
| Dietary Fiber 3g | 12% | |
| Sugars 15g | ||
| Protein 23g | ||
| Vitamin A 75% | ||
| Vitamin C 12% | ||
| Calcium 5% | ||
| Iron 16% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
Grilled Paprika Chicken and Creamy Salsa
| 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 |
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.
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.
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.
Grilled Paprika Chicken and Creamy Salsa
| 1 | PERDUE® Fresh Whole Chicken |
| 3 tbsp. | chili powder |
| 3 tbsp. | brown sugar |
| 1 1/2 tbsp. | paprika |
| 1/3 tsp. | salt |
| 1/3 cup | reduced fat sour cream |
| 1/3 cup | jarred salsa |
In bowl, combine the chili powder, brown sugar and paprika. Remove the giblets and then rub the cut-up chicken all over with the spice mix. Let the chicken sit at room temperature for about 7 to 10 minutes while the grill heats up.
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 60 to 75 minutes.
When the chicken is done, remove it from the grill, cover loosely with foil and let rest for 10 minutes. While the chicken rests, make the creamy salsa. Combine sour cream and salsa and set aside. Serve cut-up chicken with the cool and creamy salsa.
Grilled Paprika Chicken and Creamy Salsa
| 1 | PERDUE® Fresh Whole Cut-Up Chicken |
| 2 tbsp. | chili powder |
| 2 tbsp. | brown sugar |
| 1 tbsp. | paprika |
| 1/4 tsp. | salt |
| 1/4 cup | reduced fat sour cream |
| 1/4 cup | jarred salsa |
In bowl, combine the chili powder, brown sugar and paprika. Rub the chicken parts all over with the spice mix. Let the chicken sit at room temperature for about 7 to 10 minutes while the grill heats up.
Heat your lightly greased grill or grill pan to medium high heat. Grill the chicken pieces until a meat thermometer inserted in the center reaches 170°F. Wings should take 10 to 15 minutes, drumsticks 15 to 20 minutes, breasts and thighs 20 to 25 minutes.
When the chicken is done, remove it from the grill and let rest while you make the creamy salsa. Combine sour cream and salsa and set aside. Serve grilled chicken with the cool and creamy salsa.
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