Chipotle Glazed Chicken with Avocado

Larger View

Chipotle Glazed Chicken with Avocado

Not rated yet
Close Click to add your rating. Saving... Error Saving
Quick Rating

Chipotles are smoked dried jalapeno peppers. They lend a smoky, sweet flavour to the BBQ sauce, and to this Western–inspired dish. Serve with corn bread, if desired.

Tags: Advanced, 30 mins, Entrées, Vegetables, Cheese, Beans, Chicken/Poultry, BBQ, Summer Insider's Report 2012
Serves: 4
Skill level: Advanced
Prep time: 15  minutes
Cooking time: 20  minutes
Total: 35 *  minutes

*Marinating time: 30 minutes

Additional Information

Ingredients

8 PC Blue Menu Air Chilled Chicken Thighs - Boneless, Skinless , about 1-1/4 lb (625 g)
1/2 cup (125 mL) PC Smokin' Stampede Beer & Chipotle Barbecue Sauce Naturally Flavoured
1/4 cup (50 mL) PC Smokin' Stampede Beer & Chipotle Barbecue Sauce Naturally Flavoured
1 bunch asparagus, thick woody ends trimmed
1/4 cup (50 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
1/4 tsp (1 mL) freshly ground black pepper
1 cup (250 mL) PC White Corn & Black Bean Salsa - Mild
1 ripe avocado
1/4 cup (50 mL) no name Sour Cream

Instructions

  1. Preheat barbecue to medium heat. In resealable plastic bag, combine chicken thighs with 1/2 cup (125 mL) BBQ sauce; close bag and refrigerate for 30 minutes.
  2. Place chicken thighs flat on greased grill, discarding plastic bag and any sauce left in it. Close lid. Cook for 8 minutes, turning thighs halfway. Open lid. Turn and baste chicken frequently with 1/4 cup (50 mL) BBQ sauce for 3 to 4 minutes or until chicken is glazed and cooked through. Transfer to plate; tent with foil to hold warm.
  3. In bowl, toss together asparagus, oil and pepper. Place asparagus on grill. Cook uncovered for 3 to 4 minutes, turning frequently, or until tender-crisp.
  4. Divide asparagus among four dinner plates, placing off to one side of plates. Place 1/4 cup (50 mL) salsa on other side of each plate. Place two pieces of chicken on top of each mound of salsa. Peel and slice avocado into 12 lengthwise slices; place three slices of avocado over chicken. Dollop sour cream on top of avocado. If desired, serve with cornbread and garnish with wedge of lime and fresh coriander leaves.

Nutritional Information
Per serving
Calories 500 Cal
Fat 28 g
Sodium 1170 mg
Carbohydrate 31 g
Fibre 4 g
Protein 32 g