Grilled Paprika Chicken and Creamy Salsa

ADD YOUR COMMENT

Diana Beatty

"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."

Mary Treichel

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

darlene gann

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

Vicki Ostendorf

"Looks yummy!"

Cynthia Bennett

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

Janine

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

Cheryl H

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

Diana Beatty

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

Kasie Kelly

"Easy and delicious!~"

Grilled Paprika Chicken and Creamy Salsa

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PERDUE^® OVEN STUFFER^® Whole Chicken with Giblets

In The Fresh Meat Case

Grilled Paprika Chicken and Creamy Salsa

PERDUE® OVEN STUFFER® Whole Chicken with Giblets

In The Fresh Meat Case

Made With:

PERDUE^® OVEN STUFFER^® Whole Chicken with Giblets

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

PREP TIME: 15min COOK TIME: 2hrs

Serves 8

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

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.

Ingredients

1 PERDUE^® OVEN STUFFER^® Whole Chicken with Giblets

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 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 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

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.