Today’s recipe is a great way to dress up chicken. Think of Thanksgiving with a Mexican twist. It is delicious. The dressing is fabulous with a base of black beans and corn tortillas. It is full of flavor. I love the dressing. I could eat it all by itself. I learned how to make this fabulous dish from Jeffrey Saad while in Montana.
I truly love Jeffrey. You can not be around him and not get excited about food. His energy and passion is contagious. So blessed to get to learn things from him. Now even though this recipe is done on a grill, you can also do it inside with a grill pan. I think it would also be yummy to roast the whole chicken in the oven instead and brush it with the cumin/agave at the end. This dish will definitely impress any company you may have over for dinner.
I am also a contributor to a new online magazine called Splendidly Homemade. The first issue is now out if you want to check it out. There is a lot of fun ideas and recipes inside!
- For Chicken:
- 5 pounds whole chicken or equal amount skin on chicken pieces, rised and pat dry
- 1 tsp kosher salt
- 1 tsp ground pepper
- 2 tsp canola oil
- 1 Tbsp cumin seed
- 3 Tbsp agave syrup or honey
- For Stuffing:
- 1 (4 oz) can fire roasted green chiles
- 4 each corn tortillas (6 inch)
- 1 can (15 ounces) black beans, drained and rinsed (I prefer BUSH’S®)
- ¼ cup chicken stock
- ¼ tsp smoked paprika
- ¼ tsp kosher salt
- ¼ cup fresh cilantro, chopped
- 6 wedges of lime
- Season chicken pieces with salt and pepper and lightly cover with oil. Mix cumin seeds with agave syrup or honey and set aside.
- Heat half of your grill to medium high, the other half to medium low. Place chicken skin side down on hot side of grill until there are nice grill marks (about 5 minutes). Then flip chicken over (skin side up), place on cooler side of grill, close grill lid and let chicken cook (3-5 minutes for breast meat; 12 minutes for bone in leg/thigh meat).
- In the last two minutes of cooking, brush with the cumin/agave syrup on both sides of chicken and cook each side for one minute. Chicken is done when internal temperature reaches 160 degrees F.
- Remove chicken from grill and let rest at least 10 minutes before serving.
- For Stuffing: Using metal tongs, place tortillas on the grill for 30 seconds on each side or until slightly charred. Chop tortillas into ¾-inch strips.
- Pour black beans in medium-sized grill-safe pan. Add chiles, tortillas, chicken stock, paprika and ¼ teaspoon salt. Place the pan directly on the grill and heat just until mixture comes to a boil. Remove pan from heat and set aside to cool briefly.
- Serve chicken with a side of black bean stuffing and garnish with cilantro and lime wedges.
Recipe adapted from BushBeans.com