Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Build this open-faced sandwich on warm garlic toast with 2 smashed potatoes, chicken thigh and white barbeque sauce.

Cooking time (duration)

Prep Time: 15 min, Cook Time: 45 min

Number of servings (yield)

4 servings

Category

Dinnertime

Submitted by

Tyson®