riyaki Chicken Tacos: Toss chicken with VH(R) Teriyaki Stir-Fry Sauce; refrigerate for at
ter. Soak beans for at least 8
Marinate the chicken: Mix lime juice, chile powder,
ieces of fat from chicken thighs. Season chicken with half the salt
White BBQ sauce: Combine mayonnaise, cider vinegar, fresh lemon juice, black pepper and red pepper in a small bowl.
Cover and store in refrigerator for up to 1 week.
Pulled Chicken: Place 1/3 cup of slaw on bottom half of each bun.
Top with 1/2 cup of chicken.
Add 2 tablespoons of White BBQ sauce.
Add 2 pickle slices.
Place bun top on top.
For brine: Heat to a simmer
inegar; toss. Set aside.
Tacos::
Juice one lime half
ices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Combine the cream cheese, sour cream, and Buffalo sauce in a mixing or microwave-safe bowl.
Fold in the pulled chicken once thawed, and serve cold or microwave on high for 2 minutes, stirring until the dip is heated throughout.
Serve alongside your favorite tortilla chips.
o 45 minutes.
While chicken cooks, put butter and onion
Double recipe for more chicken.
FOR THE CHICKEN: Pat chicken dry with paper towels and
ghtly browned and tender.
For the chicken rolls, melt the butter
ish, cook in the oven for 20 minutes.Remove the chile
For the chicken marinade, combine all ingredients in
For the chicken meatballs, place the bread in
For the chicken, combine sauces, sugar, vinegar, mustard
Rinse the chicken tenders in water and pat
medium bowl, toss the chicken with 1 teaspoon salt, 1
Combine soup, milk and 1/2 cup cheese and heat until cheese melts.
Combine chicken with mix.
Cover bottom of pan.
Fill rolls with 1 tablespoon mix and place rolls on mix in pan.
Cover rolls with remaining mix.
Heat in 375\u00b0 oven for 20 to 25 minutes.