Go Back Email Link
+ servings
Print

Habanero Chicken with Poblano-Tomato Topping

Looking for Tips for the Perfect BBQ? I've got you covered. This Habanero Chicken with Poblano Tomato Topping is easy and delicious.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 195kcal

Ingredients

  • Chicken
  • 16 ounces boneless skinless chicken
  • 1 packet KC Masterpiece Spicy Habanero BBQ Sauce Mix & Dry Rub
  • ¼ cup water
  • ¼ cup red wine vinegar
  • ¼ cup apple cider vinegar
  • Poblano Tomato Topping
  • 1 cup cherry tomatoes quartered
  • 1 poblano pepper seeded and diced
  • ¼ cup diced red onion
  • 1 teaspoon minced garlic
  • ¼ cup cilantro
  • 1 tablespoon olive oil
  • 1 lime juice and zest

Instructions

  • In a medium Glad Matchware Storage container, combine 1 packet KC Masterpiece Spicy Habanero BBQ Sauce Mix & Dry Rub, ¼ cup water, ¼ cup red wine vinegar and ¼ cup apple cider vinegar. Add chicken and marinate for 30 minutes. (Up to a maximum of 4 hours.)
  • While the chicken is marinating, make the Poblano Tomato Topping. In a small bowl combine tomatoes, poblano pepper, red onion, minced garlic, cilantro, olive oil and lime juice. Stir well.
  • Light the grill and allow to heat to medium-high heat. (About 375 degrees.) Cook about 5 minutes per side, until the temperature on an instant-read thermometer reached 160 degrees.
  • Serve the chicken with the Poblano Tomato Topping on top.

Notes

Make ahead tip: The Poblano Tomato Topping can be made ahead and stored at room temperature for up to three hours or the refrigerator overnight. The chicken can marinate for a maximum of four hours.

Nutrition

Calories: 195kcal | Carbohydrates: 5g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 140mg | Potassium: 580mg | Fiber: 1g | Sugar: 2g | Vitamin A: 395IU | Vitamin C: 39.2mg | Calcium: 18mg | Iron: 0.9mg