Chicano Chicken Recipe
Grilled Achiote Marinated Chicken, Chamoy Glazed Brussels Sprouts, Garlicky Fingerling Potatoes, Queso Sauce
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Ingredients
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Achiote Marinated Chicken
Chamoy Glazed Brussels Sprouts
Garlicky Fingerling Potatoes
Queso Sauce
Method
Achiote Marinated Chicken
- 1
Marinate the Chicken
In a large bowl, combine achiote paste, orange juice, minced garlic, olive oil, salt, and black pepper. Mix well until the achiote paste is dissolved.
- 2
Add Chicken
Add the boneless chicken thighs to the marinade, ensuring they are fully coated. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
- 3
Chamoy Glazed Brussels Sprouts
- 4
Prepare the Brussels Sprouts
Preheat the oven to 400°F (200°C). In a large bowl, toss halved Brussels sprouts with olive oil, salt, and black pepper.
- 5
Roast the Brussels Sprouts
Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes until golden brown and crispy.
- 6
Glaze with Chamoy
In the last 5 minutes of roasting, drizzle the chamoy sauce over the Brussels sprouts and return to the oven.
Garlicky Fingerling Potatoes
- 7
- 8
Roast the Potatoes
Spread the potatoes on a baking sheet and roast at 400°F (200°C) for about 25-30 minutes, or until golden and tender.
- 9
Garnish
Once cooked, remove from the oven and sprinkle with fresh parsley before serving.
Queso Sauce
- 10
Combine Ingredients
In a saucepan over low heat, combine softened cream cheese, shredded cheddar cheese, and milk. Stir until melted and smooth.
- 11
- 12
Serve
Remove from heat and serve warm as a dipping sauce or drizzle over the chicken and vegetables.