Servings: 4 Servings
Ingredients
- 8 oz Tio Jorge boniato chunks
- Vegetable Oil as needed for Frying
- 1 lb. boneless skinless chicken breast
- ¼ teaspoon Kosher salt
- 1 teaspoon of coarse ground black pepper
- 2 oz. dark brown sugar
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dry mustard
- 6 oz. ketchup
- 2 tablespoons apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 2 cups shredded lettuce Garnish
Instructions
For the Boniato Chunks
- Pre-heat oven to 375°F (190°C).
- Arrange frozen Boniato Chunks a single layer.
- Spray with Cooking Spray oil.
- Bake to a golden brown, approximately for 8-10 minutes.
- Serve warm.
For the BBQ Chicken
- Preheat the oven to 350°F.
- Add all the ingredients together in a large bowl and toss well together until mixed.
- Add the chicken to a sheet pan, then pour the sauce over the chicken breasts.
- Cook for 25 -30 minutes or until caramelized, browned and cooked through.
- Shred the chicken with the forks and reserve.
- If the sauce didn't cook down enough then add the sauce to a saucepan and cook on medium heat until thickened.
To Assemble
- Place the shredded lettuce on the bottom of your dish and top with the BBQ chicken and 2 oz. of the baked Boniato Chunks.
- Serve with steamed corn, sliced cucumber and red & green grapes.
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