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  • Organic BBQ Chicken Quarters and Street Corn

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Organic BBQ Chicken Quarters and Street Corn

Servings: 4

Ingredients

  • 2 tbsp. cilantro — chopped
  • 3 tbsp. Apple Cider Vinegar
  • 1 tbsp. Black pepper
  • 1 tbsp. chili powder
  • 3 tbsp. Cotija cheese
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tbsp. salt
  • 2 tbsp. vegetable oil
  • 1/2 tbsp. smoked paprika
  • 1 1/2 tsp. salt
  • 4 c. Baby red spinach
  • 1/4 c. Bacon — cooked and chopped
  • 1/2 c. light brown sugar
  • 1/2 c. paprika
  • 2 ears corn on the cob
  • 1 PERDUE® HARVESTLAND® Organic Whole Chicken

Instructions

  1. Preheat oven to 350ºF.
  2. Make a barbecue rub for the chicken: In a small bowl, combine brown sugar, paprika, 1 Tbsp salt, black pepper, chili powder, garlic powder and onion powder. Mix thoroughly.
  3. Season chicken with 1/4 cup barbecue rub; reserve rest of rub for future use. Set chicken on racked sheet pan and bake uncovered 75–80 minutes, or to an internal temperature of 165ºF. Remove cooked chicken from oven and cut into quarters.
  4. Bring a large pot of water to boil. Add corn; cook 10 minutes. Remove corn from water, cut into quarters and add smoked paprika, Cotija cheese, cilantro and 1-1/2 tsp salt.
  5. In a bowl, toss spinach, oil, vinegar and bacon.