Father's Day Cajun Style: Pulled Chicken with Pepper Jelly BBQ Sauce

Tony Chachere's Patio and Pool Entertaining Recipes by Gaye Sandoz
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Pulled Chicken with Pepper Jelly BBQ Sauce
This can be cooked on the stove or in a crock pot for easy entertaining. Place 1/2 cup of coleslaw on top and enjoy!
1 bottle Tony Chachere's Marinade (I used Jalepeno Butter)
4 pounds skinless, boneless chicken thighs
Tony Chachere's Creole Seasoning
1/2 cup vegetable oil or olive oil
4 bell peppers, sliced into 1/2 inch slices
1 onion sliced into 1/2 inch strips
2 pods garlic, squeezed
1 tablespoon hickory smoke flavor
1/3 cup pepper jelly
1 cup BBQ Sauce
Wash chicken thighs. Inject 1 oz of Tony Chachere's Marinade into each chicken thigh.
Season chicken thighs with Tony Chachere's Creole Seasoning. Heat oil and butter in a large heavy pot or pan.
Brown thighs on each side. Place bell peppers, onions, and garlic on top of chicken. Cover and cook on medium for 3 hours or until meat is falling apart.
Tear apart with two forks. Add smoke flavor, jelly and bbq sauce. Mix well. Serve on bun with Coleslaw.
Yields 8-10 servings.

Crunchy Coleslaw
The added crunch of this coleslaw is delicious served on top of the Spicy Pulled Chicken with the Pepper Jelly BBQ Sauce.
1/2 cup mayonnaise
2 teaspoons white vinegar
2 teaspoons Splenda or sugar to taste
1 tablespoon yellow mustard
1 teaspoon Tony Chachere's Original Creole Seasoning
1/2 cup toasted almonds
1 package (16 ounces) shredded coleslaw mix (see Note)
Mix first five ingredients together. Add next three ingredients. Serve over Pulled Chicken Sandwiches.

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