Try our Tyson® Fresh Poultry Boneless Skinless Chicken Thighs seasoned with a dry blend of garlic, onion and black pepper. Grilled over open flame and smothered with a unique white tangy barbeque sauce. Serve open face on thick Texas toast with a roasted garlic mash and grilled smashed potatoes.
Serving size: 4
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Bama Barbeque Chicken
Tyson® Fresh Poultry Boneless Skinless Chicken Thighs
½ cup mayonnaise
⅓ cup white wine vinegar
1 tablespoon horseradish sauce
1 tablespoon dijon mustard
2 teaspoons sugar
2 ½ teaspoons kosher salt, divided
1 ½ teaspoons Tone’s® Ground Black Pepper, divided
1 teaspoon Tone’s® Garlic Powder, divided
2 teaspoons Tone’s® Onion Powder
8 baby golden potatoes
4 thick-cut garlic bread, toasted
•Combine mayonnaise, vinegar, horseradish, mustard, sugar, 1 ½ teaspoons salt, 1 teaspoon pepper and ½ teaspoon garlic powder in a mixing bowl, refrigerate until use.
•Combine 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder and onion powder in a mixing bowl and rub onto thighs; refrigerate for 30 minutes.
•Preheat an outdoor grill over a low heat. Place thighs on grill. Turn chicken using tongs; cover and grill for 25-30 minutes or until internal temperature reaches 170°F.
•While cooking chicken, boil water in a small pot and cooking potatoes until fork tender. Take the back of a large spoon and smash potatoes half way, just until flat. Place potatoes on the grill for 3-5 minutes on each side, just to brown.
•Build this open-faced sandwich on warm garlic toast with 2 smashed potatoes, chicken thigh and white barbeque sauce.
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