Chipotle Chicken and Bacon Spud
!click stars to rate this recipe!
Equipment
- Outdoor grill or indoor Foreman grill
Ingredients
Grilled Chipotle Chicken:
- 8 ounces boneless chicken breast
- 1 canned chipotle pepper minced
- 2 tablespoons adobo sauce
- 1 tablespoon olive oil
- 2 tablespoons water
- 1 teaspoon minced garlic
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon granulated sugar
Potatoes & More:
- 2 large russet potatoes
- 4 slices bacon cooked crisp
- 1 cup shredded Cheddar-Jack cheese
- 1/4 cup chipotle ranch salad dressing
- 2 tablespoons butter
- 2 scallions chopped
Instructions
- Pound chicken flat and place in the remaining chicken ingredients (which are the marinade).
- Allow chicken to marinate 6 hours or overnight.
- Next day, pull chicken out of fridge and start to warm up on the counter.
- Preheat oven to 375F.
- Poke a few holes in the potatoes, wrap in foil or place in a clay baker and bake for around 75 minutes or until tender. Very large potatoes may take longer.
- While potatoes are baking, grill chicken on an outdoor grill or on an indoor grill, until chicken is cooked through (165F).
- Slice or chop chicken.
- Split potato open, add butter, chicken, crumbled bacon, cheese, and chipotle ranch dressing. Add more salt and pepper if you like, amount is up to you.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 1011kcalCarbohydrates: 50gProtein: 48gFat: 69gSaturated Fat: 25gPolyunsaturated Fat: 13gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 184mgSodium: 4818mgPotassium: 1543mgFiber: 4gSugar: 6gVitamin A: 955IUVitamin C: 17mgCalcium: 367mgIron: 4mg
Tried this recipe?Let us know how it was!