*NEW* WHAT'S FOR DINNER?! | BEST EVER BBQ CHICKEN & FAJITA HASSELBACK CHICKEN!

Hey family!!! In today's all NEW What's For Dinner we're trying two new chicken recipes! The Best Ever BBQ Chicken & Fajita Hasselback Chicken with Totchos! 😮

Best Ever BBQ Chicken NOTE: Baking method is also on their website.😉👍
https://carlsbadcravings.com/grilled-...
Ingredients:
8-10 skinless chicken drumsticks approx. 3 pounds
1 tablespoon olive oil
SPICE MIX
2 teaspoons smoked paprika
1 1/2 teaspoons salt
1 tsp EACH chili powder, onion, powder, garlic powder, brown sugar
1/2 tsp EACH chipotle chili powder, dried thyme, pepper
Barbecue Sauce
1 cup ketchup
1/4 cup molasses
1/4 cup packed brown sugar
2 tablespoons seedless blackberry preserves
2 1/2 tablespoons apple cider vinegar
1 1/2 teaspoons reserved Spice Rub (from above, in directions)

Whisk together all of the Spice Mix Ingredients. Remove 1 1/2 teaspoons to a saucepan to use later in your Barbecue Sauce.
Drizzle chicken with 1 tablespoon olive oil and rub it all over the chicken. Sprinkle the chicken with half of the Spice Mix and rub into chicken. Flip chicken over and sprinkle with remaining spice mix (it will seem like a lot but use it all). Rub spice mix into chicken. Let chicken sit 30 minutes at room temperature OR you can cover and refrigerate up to overnight and cook later. (If you refrigerate chicken and grill later, let chicken sit at room temperature for 30 minutes prior to grilling for more even cooking.)
Meanwhile, add all of the Barbecue Sauce ingredients to the saucepan with the reserved 1 1/2 teaspoons spice mix. Whisk together and simmer for 5-10 minutes for the flavors to meld.
Grease grill and preheat grill to high heat. Once hot, add chicken and sear, uncovered, for 5 minutes, flip chicken over and sear an additional 5 minutes.
Cover, and turn heat down to low so the temperature stays around 325 degrees F when the lid is closed. Cook 5 minutes with the lid closed, flip and cook an additional 5 minutes with the lid closed.
Baste chicken with barbecue sauce and cook 1 minute, flip and cook an additional minute. Using an instant read thermometer, check temperature of chicken at the thickest part without touching the bone. Chicken is done when it registers 165-180º F on an instant read thermometer. If chicken isn’t done, continue to grill (covered) and flip chicken and baste with barbecue sauce every 3 minutes until it reaches temperature.
Remove chicken to a serving platter brush with barbecue sauce. Let rest 5 minutes before serving. Serve with additional barbecue sauce.

Mexican Street Corn Salad
https://www.modernhoney.com/mexican-s...

Ingredients
4 cups Corn shaved from 5-6 roasted corn on cob or frozen corn
1 Tablespoon Olive Oil if using frozen corn
1/4 cup Red Onion finely diced
1/2 cup Cilantro chopped
1/2 Jalapeno finely diced
1 Lime juiced
1/2 - 1 teaspoon Chili Powder depending on taste
1/4 teaspoon Cumin
1 teaspoon Garlic Salt
2-3 Tablespoons Mayonnaise
1/2 cup Cotija Cheese Mexican crumbling cheese. May substitute feta cheese.

Instructions
If using frozen corn, heat skillet over medium high heat. Add olive oil. Add frozen corn and cook for several minutes until it is cooked through and the corn starts to get a char on it.
If using fresh corn, remove husk and roast on outdoor grill for 7-8 minutes or until roasted. Remove corn kernels from cob and place in bowl.
Stir together corn, red onion, cilantro, jalapeno, lime juice, chili powder, cumin, garlic salt, and mayonnaise. May add more mayo, depending on consistency goals. Stir in cotija or feta cheese, keeping out 2 Tablespoons to use as a garnish.
Garnish with cilantro and cotija cheese.


Fajita Hasselback Chicken
https://thegirlonbloor.com/grilled-ha...

Ingredients
4 -5 boneless chicken
2 tbsp olive oil
2 tbsp fajita or taco seasoning
1/2 each red, yellow and green pepper, very thinly sliced
1 small red onion, very thin
Cilantro (optional for garnish)
Salsa and sour cream (for serving)

Instructions
Preheat oven to 450 F. (Note: I only heated my oven to 400°, so just adjust to your oven.) Make horizontal cuts across each piece of chicken. Rub chicken with olive oil and taco seasoning. Add bell peppers and red onions to each cut, then put chicken on the grill or in the oven.

Cook chicken for 15 min. Remove and top with cheese, then grill or bake another 5 min until cheese is melted.