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
- Combine all the ingredients for the salsa in a bowl.
- Refrigerate until ready to use.
- Preheat the oven to 400 degrees F and place the chicken on a foil/parchment/baking mat-lined baking sheet.
- Season the chicken with Cajun seasoning under the skin, and place in the oven for 30 minutes, or until the juices run clear.
- 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.
- It should yield about 3 1/2 to 4 cups of chicken.
- Add in the BBQ Sauce, and mix well.
- Wash the butter lettuce, and carefully remove leaves, about 3 for each serving.
- Dry with a paper towel.
- Fill each leaf with 13 cup of the filling, and top with the peach salsa.
- Notes: If you dont want to bother cooking the chicken, pick up a pre-cooked rotisserie chicken from the grocery store!
- No fresno chiles?
- No problem!
- You can use a whole jalapeno if youre feeling freaky.
- 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)