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Organic BBQ Chicken Quarters and Street Corn

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Number of servings: 4

1 each PERDUE® HARVESTLAND® Organic Whole Chicken
1/2 cup light brown sugar
1/2 cup paprika
1 tbsp salt
1 1/2 tsp salt
1 tbsp black pepper
1 tbsp chili powder
1 tbsp garlic powder
1 tbsp onion powder
2 ears corn on the cob
1/2 tbsp smoked paprika
3 tbsp Cotija cheese
2 tbsp cilantro, chopped
4 cups baby red spinach
2 tbsp vegetable oil
3 tbsp apple cider vinegar
1/4 cup bacon, cooked and chopped
1. Preheat oven to 350ºF.

2. Make a barbecue rub for the chicken: In a small bowl, combine brown sugar, paprika, 1 Tbsp salt, black pepper, chili powder, garlic powder and onion powder. Mix thoroughly.

3. Season chicken with 1/4 cup barbecue rub; reserve rest of rub for future use. Set chicken on racked sheet pan and bake uncovered 75–80 minutes, or to an internal temperature of 165ºF. Remove cooked chicken from oven and cut into quarters.

4. Bring a large pot of water to boil. Add corn; cook 10 minutes. Remove corn from water, cut into quarters and add smoked paprika, Cotija cheese, cilantro and 1-1/2 tsp salt.

5. In a bowl, toss spinach, oil, vinegar and bacon.

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