By Protein
Naturally Smoked Kansas City-Style Chicken 'n' Spicy Grits Recipe
Ingredients
- 5 OZ. Roasted Jalapeño Cheese Grits (Sub Recipe)
- 6 OZ. Tyson® Pitmaster Fully Cooked Unbreaded Naturally Smoked Sweet Heat Dry Rub Chicken Thigh Pieces
- 1/4 EA. Avocado, Sliced
- 7 EA. Radish Coins, Thinly Sliced
- 1 EA. Roasted Jalapeño, Prepared
- 2 OZ. KC Style BBQ Sauce
Use this recipe for an all-day favorite packed with spicy-yet-savory flavor featuring Tyson® Pitmaster Fully Cooked Naturally Smoked Sweet Heat Dry Rub Chicken Thigh Pieces served over a bed of roasted jalapeño cheese grits with creamy avocado slices, crisp radish coins and a roasted jalapeño with KC BBQ sauce on the side.
Directions
- Preheat oven to 375°F.
- Place chicken thigh pieces onto a parchment lined sheet tray and cook for approximately 9-11 minutes. Remove from oven and hold warm.
- Place the roasted jalapeño cheese grits onto a service dish and top with warmed chicken thigh pieces.
- Garnish with avocado slices, radish coins, and one whole roasted jalapeño.
- Pair with a side of KC BBQ sauce and serve immediately.
Roasted Jalapeño Cheese Grits
Yield: 32 OZ.
Ingredients
- 4 CUPS Chicken Broth
- 1 CUP Stone-Ground Grits
- 1 CUP Whole Milk
- 1 CUP Shredded Cheddar Cheese
- 3 EA. Roasted Jalapeños, Chopped
- 2 TBSP. Unsalted Butter
- 1/4 TSP. Kosher Salt
Directions
- In a medium saucepan, bring the chicken broth to a boil.
- Slowly whisk in the grits to prevent lumps from forming.
- Reduce heat to low and simmer, stirring frequently, until the grits are tender and thickened, about 20-25 minutes.
- Pour in the milk and continue to cook for another 5 minutes, stirring frequently.
- Add the shredded cheddar cheese and stir until the cheese is melted and well combined.
- Add the roasted jalapeños, butter and salt, stirring until well combined.
- Remove from heat and serve as needed.
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