Oven Barbequed Ancho Chicken and Salad


Oven Barbequed Ancho Chicken and Salad

Recipe type: Yield: 4 Prep time: Cook time: Total time:

The warm heat from ancho chiles is balanced out with a cool California Avocado slaw in this summer recipe. Perfect for prepping in advance and grilling


For the Salad: 2 ripe Fresh California Avocados, peeled, seeded and diced
1/4 cup freshly squeezed lime juice
1/4 cup sour cream
1 serrano pepper, very finely diced, seeds optional
Kosher salt, to taste
Pepper, to taste
1/2 head green cabbage, thinly shredded
1 Ruby Red grapefruit, cut into supremes
For the Oven Barbequed Ancho Chicken: 2 Tbsp. ground ancho chile
1 tsp. ground cumin
1 tsp. freshly ground black pepper
3 tsp. sea salt
2 1/2 lbs. chicken, cut into 8 pieces
1/2 cup balsamic vinegar
1/4 cup agave
1 Tbsp. molasses
4 grinds fresh pepper


  1. To Make Salad: In a large bowl, place half of the diced avocado and mash well with a fork.
  2. Add lime juice, sour cream and serrano pepper and mix until smooth.
  3. Season with salt and pepper, toss in the cabbage, grapefruit supremes and remaining avocado and toss gently to coat.
  4. Cover the bowl with plastic wrap and refrigerate 1-2 hours. Taste and adjust seasoning before serving.
  5. To Make Oven Barbequed Ancho Chicken: A few hours or up to a day ahead, mix together the ancho powder, cumin, pepper and 2/3 of the sea salt and rub all over chicken pieces.
  6. Place seasoned chicken on a rack, uncovered in the refrigerator to air dry until ready to cook.
  7. Preheat oven to 375 degrees F.
  8. To create the glaze, add the vinegar, agave, molasses, pepper and remaining sea salt to a small sauce pan and bring to a boil.
  9. Reduce by half and then remove from heat. Set aside.
  10. Place seasoned chicken in pan and place in oven to roast.
  11. After about 10 minutes, brush chicken with the glaze and continue roasting for an additional 20-30 minutes, glazing and turning the pieces every 3-4 minutes until cooked through.
  12. Serve chicken immediately with Salad.

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