BBQ Chicken Lettuce Cups with Peach Salsa

• 2 cups Finely Diced Peaches (about 2 Peaches)
• 1/2 cups Finely Diced Onion
• 3 whole Fresno Chiles, Very Finely Diced
• 1/4 cups Chopped Cilantro
• 1/2 Lime, Juiced
• 6 pounds Whole Chicken, Cut Up In To Thighs, Breasts, And Wings
• 2 Tablespoons Cajun Seasoning
• 3/4 cups BBQ Sauce
• 1 head Butter Lettuce

1. Combine all the ingredients for the salsa in a bowl.
2. Refrigerate until ready to use.
3. Preheat the oven to 400 degrees F and place the chicken on a foil/parchment/baking mat-lined baking sheet.
4. Season the chicken with Cajun seasoning under the skin, and place in the oven for 30 minutes, or until the juices run clear.
5. Let the chicken sit until cool enough to handle, about 5-10 minutes, then pick the meat off the bones and put into a bowl.
6. It should yield about 3 1/2 to 4 cups of chicken.
7. Add in the BBQ Sauce, and mix well.
8. Wash the butter lettuce, and carefully remove leaves, about 3 for each serving.
9. Dry with a paper towel.
10. Fill each leaf with 13 cup of the filling, and top with the peach salsa.
11. Notes: If you dont want to bother cooking the chicken, pick up a pre-cooked rotisserie chicken from the grocery store!
12. No fresno chiles?
13. No problem!
14. You can use a whole jalapeno if youre feeling freaky.
15. Otherwise, halve it and see how that grabs ya.

peaches, onion, chiles, cilantro, chicken, cajun seasoning, bbq sauce, butter

Taken from tastykitchen.com/recipes/main-courses/bbq-chicken-lettuce-cups-with-peach-salsa/ (may not work)