Servings: 4
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 cup smoky marinade I like Allegro, any smoky chicken marinade will work
- 4 medium sweet potatoes
- 1 cup BBQ sauce Stubbs Hickory Maple is delish
- 2 tbsp olive oil
- 1/4 cup grated cheese I like sharp cheddar or pepper jack,
- 3 green onions chopped
- sour cream
Instructions
- Preheat oven to 400*
- Wash and completely dry the whole sweet potatoes. Poke holes in the top of each sweet potato and place the potatoes hole side up on a sheet pan. Bake approximately 1 hour (this will depend on the size of your sweet potatoes, larger sweet potatoes may take 15-20 extra minutes). Poke potatoes with a fork to test if they are done.
- Once potatoes are in the oven pour the marinade over chicken thighs in a mixing bowl. Mix to coat all pieces and set aside to marinate for 30+ minutes. (You can marinate the chicken ahead of time and store air tight in the fridge if desired)
- While the sweet potatoes finish baking heat a large skillet to medium high heat. Add olive oil to coat the pan. Pour off any excess marinade from the chicken thighs. Sear chicken, 3-4 minutes per side until browned. Do not over crowd the pan as the chicken will boil and not sear. You may have to work in batches depending on your skillet size. Once all chicken thighs are cooked, turn the heat off on the pan. Chop all the chicken into small pieces. Turn the heat back on to low and add the chopped chicken back into the pan along with the BBQ sauce. Stir to combine, cover and simmer 10-15 minutes.
- When the potatoes are done remove from the oven and let them rest 5 minutes. Cut a slit across the top of each potato and fill with BBQ chicken. Top the BBQ chicken with cheese, sour cream and green onions to your preference.
- Enjoy!
Notes
The BBQ chicken in this recipe is also great for sandwiches! Fill a good bun, brioche roll or two slices of old fashioned white bread for a great BBQ chicken sandwich.
Tried this recipe?Mention @Katyscookin or tag #katyscookin!