Chipotle Chicken with Cheesy Mashed Potatoes and Chick Peas

Chicken is a very versatile protein the whole family can love time and again. 

8 boneless, skinless chicken thighs 

1 tablespoon lemon zest 

Juice from one lemon

1/2 an onion grated 

2 teaspoons salt

1 teaspoon black pepper

1/4 teaspoon cayenne 

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon mustard powder

1 teaspoon garlic powder

1/2 teaspoon dried oregano 

1/4 cup canola oil 

2 tablespoon southwestern ranch dressing

1 chipotle pepper minced 

3 potatoes peeled and cubed 

1 can chick pease drained and rinsed 

2 tablespoons butter 

2 wedges laughing cow white cheddar 

1/2 cup milk 

6 ounces shredded cheddar cheese 

Salt and pepper to taste 

In a medium mixing bowl combine the lemon zest, juice, spices, chipotle and salad dressing. Whisk in the oil and pour over the chicken in a large freezer bag. Set aside in the refrigerator for at least 30 minutes. Once the chicken in ready to grill start your outdoor grill or your counter top grill. Add the potatoes to a 4 quart sauce pot with enough water to cover the potatoes. Bring this to a boil for 20-25 minutes or until the potatoes are fork tender. While the potatoes are cooking place the chicken on a grill with a medium flame. Let this grill on each side for 15 minutes being sure not to burn it. Once the chicken reaches an internal temperature of 165 degrees. Once the potatoes are tender add the click peas and let boil for another 2 minutes then drain and mash with the butter, laughing cow, salt, pepper and milk. Stir in the shredded cheese. Serve the chicken over the potatoes and enjoy! For more on this recipe or any others please email me at alesia.leach@gmail.com