BBQ Chicken BoatWINTER EATS #4:
A comfy winter meal with a bonus leftover recipe! INGREDIENTS: 4 cups shredded coleslaw mix 2 TBSP. cilantro, chopped 2-3 TBSP. mayonnaise 2 TBSP. apple cider vinegar 1 tsp. granulated sugar Dash each salt and pepper 2 large sweet potatoes Olive oil Dash each of salt and pepper 2 lbs. boneless, skinless chicken thighs 2 TBSP. olive oil 1 green pepper, finely diced 1 medium onion, finely diced 3 garlic cloves, minced 3 TBSP. Gusto’s 10-Year rub, divided 1 cup chicken stock 1 cup BBQ sauce 6oz. gruyere cheese, finely grated 1 small lime, juiced 4 tsp. green onions, thinly sliced |
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DIRECTIONS:
Preheat oven to 400°F
FOR THE COLESLAW:
In a medium-sized bowl, whisk together mayonnaise, apple cider vinegar, granulated sugar, salt and pepper; stir in coleslaw mix and cilantro. Cover and place in refrigerator.
FOR THE SWEET POTATOES:
Line a sheet pan with parchment paper or a silpat. Scrub & wash outside of sweet potatoes and pat dry. Cut potatoes in half lengthwise and brush open side with olive oil, sprinkle with salt and pepper. Lay potatoes, open side facedown on the parchment paper. Bake for 35-40 minutes or until potatoes pierce easily with a fork. (If potatoes are ready before your chicken has finished cooking, keep the potatoes warm in the oven at 200°F)
FOR THE CHICKEN:
Heat oil in a large (braiser-style) Dutch oven over medium-high heat. Brown both sides of chicken thighs until they easily release from the pan; set chicken aside on a plate. Turn heat to medium and sautee the peppers, onions and garlic until onion is translucent. Add 2TBSP. of Gusto’s 10-Year rub to the onion mix, stirring constantly for about 30 seconds.
Pour in chicken stock and BBQ sauce; mix well. Add chicken thighs and toss with the sauce in the pan. Bring sauce to a slight boil then reduce heat to low and simmer, turning chicken over every five minutes or so to make sure the top of the chicken doesn’t dry out. Cook uncovered for 25-30 minutes or until the internal temperature of the chicken reaches 165°F and pulls apart easily with two forks. Remove chicken from pan and place in a bowl. Remove pan from hot stovetop (the sauce in the pan should be significantly reduced), and allow chicken to rest for five minutes before shredding with two forks. Return chicken to pan over medium heat, stir in 1TBSP. of spice mix, toss sauce with chicken and heat for five minutes.
PUT IT TOGETHER!
Scoop out the insides of the sweet potatoes into a bowl and mix in gruyere cheese, lime juice and green onions. Spoon mix back into the potato skins. Top potatoes with chicken then coleslaw. Serves 4.
There will be leftover chicken and coleslaw! Click here for our short Portuguese roll chicken recipe.
Preheat oven to 400°F
FOR THE COLESLAW:
In a medium-sized bowl, whisk together mayonnaise, apple cider vinegar, granulated sugar, salt and pepper; stir in coleslaw mix and cilantro. Cover and place in refrigerator.
FOR THE SWEET POTATOES:
Line a sheet pan with parchment paper or a silpat. Scrub & wash outside of sweet potatoes and pat dry. Cut potatoes in half lengthwise and brush open side with olive oil, sprinkle with salt and pepper. Lay potatoes, open side facedown on the parchment paper. Bake for 35-40 minutes or until potatoes pierce easily with a fork. (If potatoes are ready before your chicken has finished cooking, keep the potatoes warm in the oven at 200°F)
FOR THE CHICKEN:
Heat oil in a large (braiser-style) Dutch oven over medium-high heat. Brown both sides of chicken thighs until they easily release from the pan; set chicken aside on a plate. Turn heat to medium and sautee the peppers, onions and garlic until onion is translucent. Add 2TBSP. of Gusto’s 10-Year rub to the onion mix, stirring constantly for about 30 seconds.
Pour in chicken stock and BBQ sauce; mix well. Add chicken thighs and toss with the sauce in the pan. Bring sauce to a slight boil then reduce heat to low and simmer, turning chicken over every five minutes or so to make sure the top of the chicken doesn’t dry out. Cook uncovered for 25-30 minutes or until the internal temperature of the chicken reaches 165°F and pulls apart easily with two forks. Remove chicken from pan and place in a bowl. Remove pan from hot stovetop (the sauce in the pan should be significantly reduced), and allow chicken to rest for five minutes before shredding with two forks. Return chicken to pan over medium heat, stir in 1TBSP. of spice mix, toss sauce with chicken and heat for five minutes.
PUT IT TOGETHER!
Scoop out the insides of the sweet potatoes into a bowl and mix in gruyere cheese, lime juice and green onions. Spoon mix back into the potato skins. Top potatoes with chicken then coleslaw. Serves 4.
There will be leftover chicken and coleslaw! Click here for our short Portuguese roll chicken recipe.
