2lb chicken wings
2 cups NAKED infusions Rustic Blue Cheese Salsa
On the Grill:
Marinate the wings in the salsa and then grill over direct heat for 5 minutes and then indirect heat for 25-35 minutes.
Stovetop & Oven:
marinate chicken in the salsa.
Preheat oven to 350 degrees
In an oven save pan, brown the chicken on each side for 2 minutes or so on medium high heat. Save marinade for next step.
Add the marinade from the chicken.
Place in oven and cook for 40 minutes.
Broil for 4-6 minutes to get a nice char.
Sprinkle with cilantro
Spicy Mango & Tequila Chicken with Rutabaga & Kale- Using Dell Cove Spices and NAKED infusions products!
1 mango, peeled and diced
1 cup tequila
1 tbsp Dell Cove Spices Sweet Onion Sugar Crystals
1 tbsp honey
½ tbsp Dell Cove Spices Chipotle BBQ Rub (and more for seasoning)
1 cup NAKED infusions Oaxaca White Chocolate
2 lbs chicken thighs & legs or breasts
½ onion cut into large chunks
1 large rutabaga
5-10 kale leaves
½ cup chicken broth
5-7 sprigs of chopped cilantro (and more for garnish)
In a small sauce pot, place the mango, tequila, Dell Cove Sweet Onion Sugar Crystals, honey and Dell Cove Southwest Chipotle BBQ Spice Blend.
Cover and bring to a boil on medium high heat.
Lower heat to medium/ medium low, and let simmer uncovered until it is reduced by half. (about a half an hour)
Take off heat and let cool for at least 20 minutes
Place chicken in a coverable container and add the mango and tequila reduction and the cup of Naked Infusions Oaxaca White Chocolate Salsa. Cover and shake to mix thoroughly.
Let marinate for at least an hour.
In a large, 5.5 quart, oven-safe pan, large enough to hold the chicken and vegetables (or two oven-safe pans if you need), sauté the onion on medium high heat for about 2 minutes until it becomes translucent. Add the rutabaga and sprinkle some Dell Cove Southwest Chipotle BBQ Blend on top and sauté for another 2-3 minutes.
Place the chicken, skin side down if using thighs, and brown for 2 minutes. Then flip and brown for 2 additional minutes. Save the marinade as you will be adding back to the pan in a few steps.
Move the chicken and rutabaga to one side of the pan and place half of the kale at the bottom of the pan. Then transfer the chicken and rutabaga over the Kale, and place the second half of the Kale on the bottom of the pan. Then redistribute the chicken and rutabaga so they are sitting atop the kale. You are doing this because you are going to want all of the Kale at the bottom of the pan.
Pour the marinade back to the pan along with up to ½ cup of chicken broth until the Kale is 75% submerged. (juices from chicken will have it completely submerged by end of roasting.)
Bring to a simmer.
Place in oven for 45 minutes.
Sprinkle with cilantro and then broil chicken and vegetables for 4-6 minutes. (If you are using chicken breasts, broil for only 2 minutes, then remove them from the pan and replace the rest of the vegetables for 5 minutes.)
Serve with sauce from the pan for dipping and garnish with a little chopped cilantro.