The F. Ensenada Chicken Platter from Red Robin features juicy grilled chicken breast glazed with tangy Ensenada sauce, served alongside seasoned fries and fresh, crisp coleslaw, offering a flavorful and satisfying meal with a vibrant, colorful presentation.
Equipments
- Grill
- Tongs
- Sauce brush
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon (for coleslaw)
- Fryer
- Fry basket
- Sheet pan or plate (for platter assembly)
- Serving platter or plate
Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup barbecue sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 large carrot (shredded)
- 2 green onions (sliced)
- 1/2 cup all-purpose flour
- 1/2 teaspoon paprika (for fries)
- 1/2 teaspoon garlic powder (for fries)
- 1/2 teaspoon salt (for fries)
- 2 large russet potatoes
- Vegetable oil (for frying)
Ensure the chicken breasts are evenly coated with the olive oil and spices, including smoked paprika and garlic powder, to enhance the grilled flavor and achieve a balanced, smoky taste. When preparing the Ensenada sauce, carefully mix barbecue sauce, honey, and lime juice to create a tangy glaze that perfectly complements the juicy chicken. For the coleslaw, use a crisp combination of shredded green and red cabbage, shredded carrot, and sliced green onions, tossed in a tangy dressing made from mayonnaise, apple cider vinegar, Dijon mustard, and sugar for a refreshing contrast. When making the seasoned fries, coat russet potato wedges in a mixture of all-purpose flour, paprika, garlic powder, and salt before frying in vegetable oil for a crispy texture. Your homemade F. Ensenada Chicken Platter from Red Robin copycat menu will delight with its authentic blend of bold flavors and vibrant presentation.
Instructions
- Preheat grill.
- Pat chicken breasts dry with paper towel on cutting board.
- Brush chicken breasts with olive oil.
- Season chicken with salt, black pepper, smoked paprika, garlic powder, and onion powder.
- Grill chicken breasts, turning with tongs until cooked through.
- In mixing bowl, combine barbecue sauce, honey, and lime juice.
- Brush grilled chicken with Ensenada sauce mixture while still hot.
- Set chicken aside on sheet pan or plate.
- In another mixing bowl, combine mayonnaise, apple cider vinegar, Dijon mustard, and sugar for coleslaw dressing.
- Add shredded green cabbage, red cabbage, shredded carrot, and sliced green onions to coleslaw dressing and toss to combine using spoon.
- Set coleslaw in refrigerator to chill.
- Wash and cut russet potatoes into fries with chef's knife.
- Heat vegetable oil in fryer to 350°F (175°C).
- In mixing bowl, toss fries with flour, paprika, garlic powder, and salt.
- Fry potatoes in batches using fry basket until golden and crisp; drain on paper towels.
- Arrange grilled chicken breasts glazed with Ensenada sauce, seasoned fries, and coleslaw on serving platter or plate.
- Serve immediately.
Substitution
The F. Ensenada Chicken Platter copycat dish lets you recreate Red Robin's juicy grilled chicken with tangy Ensenada sauce, seasoned fries, and fresh coleslaw at home. If you don't have a grill, you can pan-sear the chicken breasts in a skillet to achieve a similar caramelized exterior. For the fries, baking the russet potato slices with olive oil and seasoning provides a healthier alternative to deep frying without sacrificing flavor. When preparing the coleslaw, substitute apple cider vinegar with white vinegar or lemon juice if needed, adjusting the sugar to balance acidity. Your choice of barbecue sauce can vary, but opting for a smoky chipotle or sweet hickory flavor will keep the dish close to the original taste.
Tips
Grill chicken breasts evenly by preheating your grill to medium-high heat and using tongs to turn them gently, ensuring juiciness without overcooking. Coat fries well with the flour and seasoning mix before frying to achieve a crisp, flavorful crust. Chill the coleslaw for at least 30 minutes to allow the dressing to fully absorb into the vegetables for a fresh and tangy taste. When assembling your platter, serve immediately to maintain the contrast between hot fries, tender chicken, and cool coleslaw.
Nutritions
The F. Ensenada Chicken Platter provides a balanced meal with lean protein from grilled chicken breasts, enriched with vitamins from the lime juice in the savory Ensenada sauce. Your meal includes complex carbohydrates and dietary fiber from the seasoned russet fries and fresh coleslaw made with green and red cabbage, carrot, and green onions. The coleslaw dressing contains healthy fats from mayonnaise and apple cider vinegar which support digestion and flavor enhancement. This platter offers a nutrient-rich blend of macronutrients and micronutrients that contribute to a satisfying and health-conscious dining experience.
Storage
Store leftover grilled chicken in an airtight container and refrigerate within two hours of cooking to maintain its juicy texture and flavorful glaze. Keep coleslaw chilled in a separate sealed container to preserve its crispness and freshness, ideally consuming it within 3 days. For the seasoned fries, place them in a paper towel-lined container and reheat in an oven or air fryer to regain their crispiness before serving.
Variation or Alternatives
Swap the boneless skinless chicken breasts for bone-in thighs to enhance juiciness and flavor in your F. Ensenada Chicken Platter. Replace the barbecue sauce-based glaze with a smoky chipotle adobo for a spicier Ensenada sauce variation. For a healthier alternative, bake the seasoned russet potatoes coated in olive oil and spices instead of frying to maintain crispiness with less oil absorption. Your coleslaw can be customized by adding diced jalapenos or substituting the Dijon mustard with whole grain mustard for additional texture and tang.
Allergies
Your F. Ensenada Chicken Platter contains common allergens such as mayonnaise, which often includes eggs, and Dijon mustard, a known mustard seed allergen. The coleslaw includes cabbage and carrots, generally low-risk but can cause reactions for those with specific vegetable sensitivities. Cross-contamination risks may exist with the use of all-purpose flour and frying oil, which could contain gluten or other allergens depending on preparation methods.
Why this recipe?
F. Ensenada Chicken Platter from Red Robin is beloved for its flavorful combination of crispy chicken tenders, zesty southwestern spices, and a tangy dipping sauce that delivers a satisfying, bold taste experience. The dish offers a balanced mix of textures and flavors that appeals to those craving a hearty yet flavorful meal. Creating a copycat version allows you to enjoy this popular menu item at home, customizing the seasoning and spice levels to your preferences. Reproducing this platter brings the restaurant-quality taste and satisfying crunch directly to your kitchen.