Baxter Road BBQ Chicken & Quinoa

Marinated chicken grilled over open flames and basted with a spicy sauce of garlic, shallots, bell peppers, and celery. Finished with Citrus Chipotle BBQ and served with Caribbean quinoa, Jamaican black beans, and spinach apple salad.


1 ea Chicken (3 to 4 lbs.), spatchcocked


4 ea Garlic cloves, peeled

3 ea Shallots, peeled

1 ea Green bell pepper, seeded, chopped

1 ea Celery rib, chopped

1 ea Habanero chili, seeded, chopped

3 Tbsp Italian parsley, (flat leaf)

2 tsp Thyme, fresh, stemmed

2 Tbsp Lime juice, fresh

2 Tbsp Soy sauce

2 Tbsp Olive oil

To taste Salt and black pepper, freshly ground

4 fl-oz Sweet Baby Ray's Citrus Chipotle Barbecue Sauce


Rinse chicken and dry.

Place breast side down on cutting board; start at thigh end and cut alongside of backbone with kitchen shears, turn around; cut along other side to remove backbone, discard.

Flip chicken over spreading apart and pressing firmly on breastbone to flatten chicken.

Place in a large nonreactive bowl and set aside.

Combine marinade ingredients in food processor on high until blended into a smooth paste.

Pour mixture over chicken in bowl and marinate 6 to12 hours in refrigerator.

Remove chicken from marinade; arrange skin side down on hot grill; cook brushing with reserved marinade, turning every 5 minutes for 20 minutes.

Remove from grill to small sheet pan; brush with Barbecue Sauce and place in preheated 400 degrees oven for 5 minutes; check for 165F internal temperature in the thickest part for 15 seconds.

Brush with barbecue sauce; return to oven for additional five minutes if needed.

When chicken is finished cooking remove to serving platter and serve with Caribbean quinoa, Jamaican black beans and spinach apple salad.