Baxter Road BBQ Chicken & Quinoa

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 sauce and served with quinoa, black beans and a spinach apple salad.


  • 1 ea chicken (3-4lbs) spatchcocked
  • Marinade
  • 4 ea peeled, garlic cloves
  • 3 ea peeled, shallots
  • 1 ea chopped, seeded green bell pepper
  • 1 ea chopped celery rib
  • 1 ea chopped, seeded habanero chili
  • 3 tbsp flat leaf, Italian parsley
  • 2 tsp stemmed, fresh thyme
  • 2 tbsp fresh lime juice
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 4 fl-oz Sweet Baby Ray’s Citrus Chipotle SauceĀ item #17054
  • salt and pepper to taste


  1. Rinse and dry chicken.
  2. 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.
  3. Flip chicken over, spreading apart and pressing firmly on breastbone to flatten chicken.
  4. Place in large nonreactive bowl and set aside.
  5. Combine marinade ingredients in food processor on high until blended into a smooth paste.
  6. Pour mixture over chicken in bowl and marinate 6 to 12 hours in refrigerator.
  7. Remove chicken from marinade; arrange skin side down on hot grill. Cook, brushing with reserve marinade, turning every 5 minutes, for 20 minutes.
  8. Remove from grill to small sheet pan; brush with barbecue sauce and place in preheated 400F degree oven for 5 minutes. Check for 165F internal temperature in thickest part for 15 seconds.
  9. Brush with barbecue sauce, return to oven for additional 5 minutes if needed.
  10. When chicken is finished cooking, remove to serving platter and serve with quinoa, black beans and spinach apple salad.

See More Sauces & Recipes