Chili Rubbed Chicken With Scallions And Ranch Potatoes

This is one flavor explosion! Let’s talk about how we get there… (it’s super easy).

First, the chicken is stuffed with scallions, a simple step that infuses a sweet onion flavor throughout the entire chicken breast. I like to think of scallions (green onions) as the young, bright green cousin of regular onions; they bring freshness to every dish they grace.

Next, the chicken is coated with a smoky and sweet rub made with a blend of Mexican-inspired herbs and spices. It’s not technically a dry rub, but it’s not saucy either. I love the way it creates a blackened coating on the chicken as it bakes (thanks to the addition of brown sugar – which caramelizes in the oven).

Note: There’s no heat in the rub, so feel free to kick things up by replacing regular chili powder with hot chili powder.

Lastly, the chicken is adorned with ranch-spiked red potatoes. I love the way the creamy ranch compliments the flavors going on in the chicken. I cooked my potatoes right alongside the chicken in the same pan; BUT, if the pan you’re using is too small, simply cook the potatoes separately (on a baking sheet) and combine everything before serving.

A note about the chicken: I don’t know about you, but the chicken breast halves sold in my favorite grocery store are quite large – about 8 ounces each. I buy those and halve them for recipes like these. Choose either four 4-ounce breast halves, or do what I did and halve the larger, 8-ounce, chicken breast halves.

Now let’s get cooking!


Chili Rubbed Chicken With Scallions And Ranch Potatoes

Chili Rubbed Chicken step 5


Serves: 4

  • Cooking spray
  • 4 boneless skinless chicken breast halves, about 4 ounces each (or two 8-ounce chicken breast halves, halved crosswise)
  • Salt and ground black pepper
  • 3-4 scallions (green onions), cut into 4-inch long pieces, plus extra for garnish if desired
  • 2 tablespoons chili powder, regular/ hot
  • 2 teaspoons brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 teaspoons olive oil
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon red wine vinegar or cider vinegar
  • 1/2 teaspoon liquid smoke
  • 8-10 small red potatoes, cut into thin wedges
  • 3 tablespoons ranch dressing

Step-By-Step Instructions

Step 1. Preheat the oven to 400 degrees. Coat a shallow baking dish or roasting pan with cooking spray.

Step 2. Slice a pocket into each piece of chicken but cutting horizontally into one side, as if cutting a bagel, without cutting all the way through the other side. Insert 3-4 pieces of the scallion into each pocket and arrange the chicken in the prepared pan. Season the top with salt and pepper. Set aside.

Chili Rubbed Chicken step 3

Step 3. In a small bowl, combine the chili powder, brown sugar, cumin, oregano, onion powder, and garlic powder. Mix well.

Chili Rubbed Chicken step 1

Step 4. Add the olive oil, Worcestershire sauce, vinegar, and liquid smoke and mix until the mixture forms a thick paste.

Chili Rubbed Chicken step 2

Step 5. Spread the mixture all over the top of the chicken.

Chili Rubbed Chicken step 4

Step 6. In a large bowl, combine the potatoes and ranch. Toss to coat. Season with salt and pepper and toss to coat. Arrange the potatoes around the chicken in the pan (or on a separate baking sheet if they don’t fit).

Chili Rubbed Chicken step 5

Step 7. Bake for 25 to 30 minutes, until the chicken is cooked through and the potatoes are tender.

Chili Rubbed Chicken step 6
Paula Hughes

I’m Paula, and I’m absolutely in love with food blogs. I’m a foodie at heart but being the mother of two small boys, it’s not always easy to keep up with fancy dinners… so I rely on the support of other blogging moms like me to help along the way.

Click Here to Leave a Comment Below 0 comments

Leave a Reply: