For the Chicken:
1/4 c. barbecue sauce
2 Tbsp. hot pepper spread
4 boneless chicken breasts
1 c. shredded pepper jack cheese
For the Potatoes:
1 1/2 lb. small red potatoes, halved
2 Tbsp. olive oil
2 one inch thick slices red onion
3/4 c. sour cream
1/2 c. grape tomatoes, halved
1/4 c. cilantro, chopped
1/2 tsp. each ground cumin and coriander
salt and pepper to taste
For the Chicken:
Preheat grill.
Combine barbecue sauce and pepper spread in small saucepan cook until warmed threw and spread is melted.
Season chicken with salt and pepper. (I pounded the chicken flat but you don't have too.) Brush sauce on chicken.
Grill chicken turning and basting every 2 minutes. Cook chicken until done.
Top each piece of chicken with shredded cheese and allow to melt.
For the Potatoes:
Boil potatoes in water. (the recipe does not call for this but I have never had good luck with just cooking potatoes on the grill. They never seem to cook threw all the way so I boil them first.) After they are cooked about half way drain the water and then toss them with oil and season with salt and pepper.
Grill potatoes turning as needed until they are tender about 20 min. Grill onion until slightly caramelized. Remove from grill and dice.
Mash potatoes with remaining ingredients and serve.
Makes 4. Total time for Chicken 15-20 min. Total time for Potatoes 40 min. (with boiling)
Verdict:
Both Blake and I thought that this was OK. It is nothing to write home about but it was still good. The chicken wasn't too spicy it just had a little kick. I am not a big fan of mashed potatoes in general and neither is Blake. I thought that these were good as far as mashed potatoes go but I did have to add more salt. Laney seemed to like the mashed potatoes more than the chicken which is different for her. Gavin didn't like either but that is no big surprise considering that he really only likes peanut butter and jelly sandwiches.
1/4 c. barbecue sauce
2 Tbsp. hot pepper spread
4 boneless chicken breasts
1 c. shredded pepper jack cheese
For the Potatoes:
1 1/2 lb. small red potatoes, halved
2 Tbsp. olive oil
2 one inch thick slices red onion
3/4 c. sour cream
1/2 c. grape tomatoes, halved
1/4 c. cilantro, chopped
1/2 tsp. each ground cumin and coriander
salt and pepper to taste
For the Chicken:
Preheat grill.
Combine barbecue sauce and pepper spread in small saucepan cook until warmed threw and spread is melted.
Season chicken with salt and pepper. (I pounded the chicken flat but you don't have too.) Brush sauce on chicken.
Grill chicken turning and basting every 2 minutes. Cook chicken until done.
Top each piece of chicken with shredded cheese and allow to melt.
For the Potatoes:
Boil potatoes in water. (the recipe does not call for this but I have never had good luck with just cooking potatoes on the grill. They never seem to cook threw all the way so I boil them first.) After they are cooked about half way drain the water and then toss them with oil and season with salt and pepper.
Grill potatoes turning as needed until they are tender about 20 min. Grill onion until slightly caramelized. Remove from grill and dice.
Mash potatoes with remaining ingredients and serve.
Makes 4. Total time for Chicken 15-20 min. Total time for Potatoes 40 min. (with boiling)
Verdict:
Both Blake and I thought that this was OK. It is nothing to write home about but it was still good. The chicken wasn't too spicy it just had a little kick. I am not a big fan of mashed potatoes in general and neither is Blake. I thought that these were good as far as mashed potatoes go but I did have to add more salt. Laney seemed to like the mashed potatoes more than the chicken which is different for her. Gavin didn't like either but that is no big surprise considering that he really only likes peanut butter and jelly sandwiches.
Picture and recipe from Cuisine at Home grilling
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