Any cut of chicken will work for this dish, but Ree opts for skin-on, bone-in thighs for two reasons: One—she likes the flavor of dark meat. Two—cooking them on the bone with the skin helps add flavor and keep them tender.
| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | 6 servings |
Ingredients
- 8 bone-in, skin-on chicken thighs
- 2 tablespoons BBQ seasoning
- One 14-ounce bottle BBQ Sauce
- 1/4 cup soy sauce
- 3 tablespoons grated ginger
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 2 scallions, thinly sliced, plus more for garnish
- 1 head butter lettuce, separated into lettuce cups
- 2 Fresno chiles, thinly sliced
- 1/2 cup store-bought pickled red onions
Instructions
- Preheat the oven to 425 degrees F.
- Season the chicken with the BBQ seasoning and place in a baking dish. Bake for 12 minutes.
- While the chicken is cooking, mix the BBQ sauce, soy sauce, ginger, sesame oil, garlic and scallions in a saucepan over medium-high heat. Bring to a simmer, stirring, then remove from the heat.
- After the chicken has baked for 12 minutes, pour over the sauce and use a brush to thoroughly baste the chicken. Return to the oven and bake until the chicken is sticky, dark and cooked through, another 12 to 15 minutes.
- Transfer the chicken to a cutting board, remove and discard the skin and shred the meat from the bones. Return the meat to the sauce and toss to combine. Garnish with a few more sliced scallions. Serve the chicken alongside the lettuce, chiles and pickled red onions.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 734 |
| Total Fat | 46 g |
| Saturated Fat | 12 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 24 g |
| Protein | 45 g |
| Cholesterol | 252 mg |
| Sodium | 1476 mg |
Reviews
Made it exactly as the recipe stated. Hints: your choice of bar-b-q sauce is critical to the success of the recipe and the flavor profile. I used a ‘peppery’ sauce – and should have used my homemade or a sweet-tangy bottled sauce. I would rather the ‘weight’ of the chicken thighs had been given, and not just ‘8’ chicken thighs. My grocery had a combo in packs of 4 that were big and med – total was over 4 pounds. I think that was way too much. The proportion of chicken to sauce was ‘off’ because of that. When you take the chicken out of the oven, skim the grease (there was a lot of it) before adding the chicken back to the sauce. This would be the time to do final adjustment to the sauce – you can ‘doctor’ it at this point more to the flavor profile you like. I didn’t get the asian profile that I was expecting from the sauce – which surprised me a little. Shredding the chicken with forks was time-consuming – if you have a better way to do that – go for it. In retrospect, I would use half the soy sauce half worcestershire. Made ahead for Super Bowl eats – and have both butter lettuce and pretzel slider rolls.
Served it as whole chicken thighs, delish!
Loved these sandwiches!