Barbecue Chicken and Avocado Potato Skins
- 4 cups olive oil
- 1 1/2 cups garlic, minced
- 1 cup fresh tarragon, chopped
- 3/4 cup lemon juice
- 6 tablespoons salt
- 3 tablespoons pepper
- 40 pounds boneless skinless chicken thighs
Ingredients: Barbecue Sauce
- 3 gallons apple cider vinegar
- 4 pounds brown sugar
- 2 cups molasses
- 5 (#10) cans ketchup
- 2 cups dry mustard
- 1 1/2 cups smoked paprika
- 1 cup onion powder
- 1/2 cup garlic powder
- 1/2 cup salt
- 2 tablespoons cayenne pepper
- 2 tablespoons black pepper
- 2 tablespoons liquid smoke
- 2 Idaho® Russet Potatoes
- Canola oil for frying
- 1/4 cup raw bacon, julienned
- 3/4 cup cooked chicken (see recipe)
- 1 tablespoon fresh corn
- 1/2 jalapeño, thinly sliced
- 1/4 cup Barbecue Sauce (see recipe)
- 1/4 avocado, sliced
- 1 cup sharp cheddar cheese, shredded
- 1 tablespoon fresh chives, chopped
- Sour cream for serving
- Combine oil, garlic, tarragon, lemon juice, salt and pepper. Add the chicken thighs to the mixture and marinate in the refrigerator overnight.
- Preheat oven to 400°F.
- Place the chicken thighs on a sheet pan. Bake until internal temperature reaches 165°F, 25 to 30 minutes. Let cool.
- Chop chicken meat into a 1/2-inch dice. (Reserve all but 3/4 cup for another use.)
Directions: Barbecue Sauce
- In a 60-quart saucepan over high heat, cook the vinegar, sugar and molasses, stirring until the sugar is dissolved. Once dissolved, leave mixture undisturbed until reduced to a syrup and mixture sticks to the back of a spoon, about 30 minutes.
- Add the remaining ingredients. Mix and bring to a boil, then remove from heat. (Reserve all but 1/4 cup for another use.)
- Preheat oven to 350°F.
- Bake the potatoes until almost cooked through, about 45 minutes.
- Cut in half lengthwise and scoop out most of the flesh, leaving about a 1/4-inch layer of potato in each. (Reserve flesh for another use.)
- Heat a few inches of oil to 375°F in a deep-fryer or in a deep, heavy-bottomed pot.
- Deep-fry potato skins until golden brown, 3 to 4 minutes.
- Heat a medium sauté pan over medium-high heat. Add the raw bacon and cook for 2 minutes, then add the chicken. Cook for 2 more minutes, then drain off excess fat.
- Add the corn and jalapeño and cook until slightly softened, an additional 2 minutes. Add the Barbecue Sauce and toss until well combined, 30 seconds.
- Place the meat mixture into the potato skins and top each one with a sliced avocado and then 1/4 cup of cheese. Arrange on a baking dish and place under the broiler until the cheese is melted, about 2 minutes.
- Sprinkle with chives and serve with sour cream.