Smothered Bbq Chicken On Texas Toast
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
47
Spice
41
Sweetness
50
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Kosher Salt1 tsp
Ground Black Pepper1 tsp
Canola Oil2 cups
Ketchup1 cup
Molasse1 cup
Cider Vinegar2 tbsps
Dijon Mustard2 tbsps
Vegetable Oil2 tbsps
Worcestershire Sauce1 tsp
Hot Pepper Sauce1 medium
Garlic (clove, grated)1 cup
Mayonnaise1 cup
Apple Cider Vinegar1 tbsp
Lemon Juice3 cup
Red Wine Vinegar2 tbsps
Sugar1
Bay Leaf1 tbsp
Parsley (chopped fresh)Directions:
1
Preheat the oven to 325 degrees F
2
Heat a 12-inch skillet over medium heat
3
Sprinkle both sides of the chicken thighs with salt and pepper
4
Add the oil to the skillet, and then the chicken thighs
5
Sear both sides of the chicken until golden in color, about 3 minutes per side
6
Lower the heat and add in the Chipotle Vinegar BBQ Sauce
7
Bring to a simmer, and then place in the oven to finish cooking the chicken, 10 to 15 minutes
8
Let the chicken cool a bit in the sauce
9
Then, using two forks, shred the chicken into medium pieces and hold in the sauce until ready to serve
10
Lay down the Texas toast and put a nice amount of the saucy, shredded chicken on top
11
Artfully drizzle Southern White Sauce on top of the chicken and then pile on the Pickled Red Onions
12
Pick it up or fork and knife it, either way it's delicious
13
Add the ketchup, molasses, vinegar, 1/4 cup water, mustard, oil, Worcestershire sauce, hot pepper sauce, black pepper, garlic, onion juice, chipotle pepper and adobo sauce together in a saucepot and bring to a boil over medium-high heat
14
Once at a boil, reduce to a simmer and cook for 20 minutes to combine the flavors
15
Remove from the heat and cool to room temperature
16
Combine the mayonnaise, cider vinegar, lemon juice and some salt and pepper in a bowl
17
Use immediately or store in airtight container in fridge for up to 4 days
18
Great as a salad dressing too! To a saucepot, add the vinegar, 1/2 cup water, sugar, salt, red pepper flakes to taste and bay leaf and bring to a boil
19
Add the onions to a heatproof container and pour the boiling pickling liquid over them
20
Let the onions sit for at least 30 minutes
21
Right before serving, add in the parsley