Ingredients
5 Boneless Skinless Chicken Thighs
1/2 cup mayonnaise
1/3 cup white wine vinegar
1 tablespoon horseradish
1 tablespoon Dijon mustard
2 teaspoons sugar
2-1/2 teaspoons kosher salt, divided
1-1/2 teaspoons ground black pepper, divided
1 teaspoon garlic powder, divided
2 teaspoons onion powder
10 golden potatoes, small size
5 slices garlic bread, thick cut, toasted
Cooking Instructions
Make white barbecue sauce by combining mayonnaise, vinegar, horseradish, mustard, sugar, 1 1/2 teaspoons salt, 1 teaspoon pepper and 1/2 teaspoon garlic powder in a small bowl and refrigerate until ready to use.
Combine 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder and onion powder in a mixing bowl. Rub dry seasoning onto chicken thighs and refrigerate for 30 minutes.
Preheat outdoor grill over a low heat. Place thighs on grill, cover and grill for 25-30 minutes or until internal temperature reaches 170°F. Turn occasionally while cooking.
While chicken is cooking, boil water and cook potatoes until fork tender. Drain potatoes, and take the back of a large spoon and roughtly smash potatoes half way, just until flat. Place potatoes on the grill for 3-5 minute on each side, just to brown.
Assemble sandwich by starting with one slice warm garlic toast, 2 smashed potatoes, chicken thigh and top with white barbecue sauce.
5 Boneless Skinless Chicken Thighs
1/2 cup mayonnaise
1/3 cup white wine vinegar
1 tablespoon horseradish
1 tablespoon Dijon mustard
2 teaspoons sugar
2-1/2 teaspoons kosher salt, divided
1-1/2 teaspoons ground black pepper, divided
1 teaspoon garlic powder, divided
2 teaspoons onion powder
10 golden potatoes, small size
5 slices garlic bread, thick cut, toasted
Cooking Instructions
Make white barbecue sauce by combining mayonnaise, vinegar, horseradish, mustard, sugar, 1 1/2 teaspoons salt, 1 teaspoon pepper and 1/2 teaspoon garlic powder in a small bowl and refrigerate until ready to use.
Combine 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder and onion powder in a mixing bowl. Rub dry seasoning onto chicken thighs and refrigerate for 30 minutes.
Preheat outdoor grill over a low heat. Place thighs on grill, cover and grill for 25-30 minutes or until internal temperature reaches 170°F. Turn occasionally while cooking.
While chicken is cooking, boil water and cook potatoes until fork tender. Drain potatoes, and take the back of a large spoon and roughtly smash potatoes half way, just until flat. Place potatoes on the grill for 3-5 minute on each side, just to brown.
Assemble sandwich by starting with one slice warm garlic toast, 2 smashed potatoes, chicken thigh and top with white barbecue sauce.
As we believe that stylishly home often represented in a woman who care about home decors, delicious food recipes, and perfect beauty care recipes. So stylishly home brings you our hand selection of the best interior design, furniture decoration ideas, best food recipes, and effective beauty care recipes.
Please Check our Disclaimer and Privacy Page. 
0 comments:
Post a Comment