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Dinnertime Recipes

Bama Barbeque Chicken

Summary

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.

What You Need

  • 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 ground black pepper, divided
  • 1 teaspoon garlic powder, divided
  • 2 teaspoons onion powder
  • 8 baby golden potatoes
  • 4 thick-cut garlic bread, toasted

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

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Ratings & Reviews

1 review

Oh My Goodness!!!...This was amazing! I made a green salad to go with it and I was so impressed!
Bobbi P. – 03/12/2015 –

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