Gaye Sandoz with Tony Chachere's Creole Foods joined us on Eyewitness News Mornin' to cook up some BBQ for the 4th of July weekend.
Pulled Chicken with Pepper Jelly BBQ Sauce
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.
The added crunch of this coleslaw is delicious served on top of the Spicey 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.