February 27, 2013
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8 boneless, skinless chicken thighs
1 bottle KC Masterpiece Buffalo Marinade
Blue Cheese Coleslaw
1 bag pre-shredded coleslaw with carrots
1 cup crumbled blue cheese
1 16-ounce bottle of ranch dressing
8 sub rolls
Trim all fat from chicken thighs. Then, lightly pound thighs with a meat mallet until they are an even thickness, approximately 1/4 of an inch.
Place thighs into a re-sealable food storage bag and pour in marinade until it coats thighs. Marinate in refrigerator for a minimum of 1.5 hours.
While chicken is marinating, prepare blue cheese coleslaw. Start by combining one cup of blue cheese with a bottle of ranch dressing. Then, add mixture to prepared coleslaw mix until dressing coats vegetables. Set aside and chill until needed.
Build a charcoal fire for indirect grilling, by situating coals on only one side of grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water.
When charcoal grill reaches between 450 and 500 degrees F, take chicken thighs and grill directly over coals for 30 to 45 seconds on each side to sear. Once both sides are seared, move thighs to the void side of the grill. Place lid on grill and cook thighs indirectly for 10 minutes, or until thighs reach an internal temperature of 160 degrees F. Then remove from grill.
Assemble sandwiches on sub rolls, topping grilled chicken with blue cheese coleslaw.
Makes 8 servings
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