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    Wednesday, September 23, 2015

    Bama Barbecue Chicken Recipe


        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.
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    Item Reviewed: Bama Barbecue Chicken Recipe Rating: 5 Reviewed By: Mrs. Chef
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