Summer of POM: POM Infused Chipotle BBQ Chicken with Fresh Corn, Tomato, Avocado Salad

This week’s POM Summer Series recipe is the MAIN ENTREE!!!  I can honestly say this is the recipe feature I am the MOST excited about because I feel like the dish I created really captures what summer is all about and takes POM Juice to a whole new level 😀

There is this small town Mom & Pop shop near my parents house that is known for two things ~ their chili and their AMAZING RASPBERRY CHIPOTLE BBQ Sauce.  I could honestly eat their BBQ sauce straight off the spoon and be pretty happy doing that 😉  That little restaurant is my inspiration for this recipe along with the abundant produce I get each week at the local Farmer’s Market.

I created a homemade Barbecue sauce that used POM for Sweetness and added a little Chipotle’s in Adobo for some Smokey HEAT.  I really LOVE how this sauce hits your pallet because it starts off sweet, gets Smokey, then, ends with a little spicy kick at the end.  I paired it with a Fresh Corn, Tomato & Avocado Salad to cool your mouth off and keep it light so you have room for dessert 😀

I am pretty much convinced that I no longer want to buy bottled dressing anymore after making this delicious sauce……Try it, I dare ya to add a little Adobo to your life 😉

 

POM INFUSED CHIPOTLE BBQ CHICKEN WITH FRESH CORN SALAD

INGREDIENTS:

For the POM Infused Chipotle BBQ sauce:

3/4 cup ketchup

1/3 cup brown sugar

1 garlic clove, minced

1 Tbsp Worcestershire sauce

1 Tbsp Dijon mustard

3 Tbsps Chipotle Adobe sauce only, add 1 minced chipotle pepper if you like it H-O-T

1 cup POMWonderful 100% Pomegranate Juice

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

For the chicken**:

4-6 pieces chicken (any combination of breast or leg-and-thigh pieces)

Salt and freshly ground pepper

Apple Wood Smoked Wood Chips, Optional

Nonstick spray

** Works great with ~ chicken, turkey, steak, bison, burgers, extra firm tofu, etc.

INSTRUCTIONS:

1.  Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

2.  Place a grill pan over medium heat or preheat a gas or charcoal grill. Spray meat with nonstick spray and season with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill.

3.  Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.

4.  Cook the chicken about 8 minutes per side.  Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside the Fresh Corn, Tomato & Avocado salad.

NOTE:  The chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.

Makes about 2 cups of BBQ sauce, 2 Tbsp = 1 points+ each, count points+ for meat used

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Fresh Corn, Tomato and Avocado Salad with POM & Lime

INGREDIENTS:

2 cups fresh corn kernels (from about 2-3 ears of corn). (grilling it is optional!)

1 cup cherry tomatoes, preferably heirloom, halved & quartered

3 scallions, chopped

3 Tbsp chopped cilantro, basil or parsley

1 jalapeño pepper, seeded and minced

1 garlic clove, minced

1 Tbsp lime juice

1 Tbsp POMWonderful 100% Pomegranate juice

2 tsp extra-virgin olive oil

1/2 tsp salt

1/2 avocado, diced

Mixed Greens for serving, optional

INSTRUCTIONS:

1,  Toss together all the ingredients in a serving bowl. Serve at once or cover and refrigerate up to 2 hours.

Makes 4 servings, 3/4 cup each, 4 points+ each

 

STEP-BY-STEP

The *STAR* Ingredients in today’s recipe are…..POM Juice for the “Sweet”

and Chipotle’s in Adobe for the “Smokey & Spicy”

A little goes a LONG way.  I store the leftovers in a container in my freezer in an air tight container then, scoop it out as needed.

Combine all of the ingredients for your POM Infused Chipotle BBQ Sauce in a small sauce pan over medium heat.

Whisk to combine and continue simmering until reduced by 1/3.  It will thicken “slightly” as it reduces.

The other “secret” ingredient that is TOTALLY optional, but, I LOVE the BACON smoked taste that they give your food.

I LOVE the Smoke Stack brand because all you do is fill your can and put it on the grill ~ EASY!

I actually had visions of “fire roasting” my corn for the Fresh Corn Salad.  I started off by brushing each cob with a little Olive Oil.

However, after 10 minutes, the grill marks just weren’t happening.  Since I didn’t want to dry it out or make popcorn, I called it good 🙂

For this salad you do NOT have to cook your corn ~ it tastes great raw.

This is probably one of the easiest summer sides you will ever make.  Slice your corn off the cob.

Add a little color 😉

Toss everything in one bowl and let it marinate in the fridge.

Just before serving, add your avocado and gently toss.

Pull your chicken off the grill and let it rest for 5 minutes.

Serve it up and dig in.

I used a combination of Legs (my favorite)!

And boneless, skinless breasts.

Be sure to visit the kitchens of the other POM Series Chefs to find out what else is on the menu for week 3 of the Summer of POM:

* Kitchen Confidante

* Fitness & Spice

* Being Chelsea

* The Wicked Noodle

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SUMMER OF POM RECIPES

WEEK 1 SUMMER OF POM ~ SUMMER BERRY POM~TINI

WEEK 2 SUMMER OF POM ~ Bruschetta & Caprese Salads with a Pomegranate Balsamic Reduction

Check back next Monday for the final recipe, MY DESSERT RECIPE made up with POM!!!