Monday, May 9, 2011


2 lbs. boneless, skinless chicken thighs
salt and pepper to taste
2 medium yellow onions- cut hprizontally into 1/2-inch thick slices
3/4 c. KC Masterpiece Barbecue Sauce
8 6-inch flour tortillas, wrapped in foil
2 medium ripe tomatoes, stems removed, seeded and coarsely chopped
2 cups shredded lettuce

Season the chicken with salt and pepper. Grill over charcoal together with the onion slices over medium heat on all sides for about 5-7 minutes on each side. Brush the chicken and onions generously with sauce and finish grilling until onions are crispy and chicken has reached internal temperature of 165*. Remove the chicken and onions from the grill and cover with foil and allow cooling. When cool enough to handle, shred the chicken and separate the onions into rings. Warm the tortillas over the grill for 2-3 minutes. When warm, fill tortillas with chicken and onions. Top with some of the chopped tomato and lettuce, and roll into a snug wrap. Serve immediately. Makes 8.

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