BBQ Chicken with Sour Cream
Recipe by Chef Arnaud Marchand
Ingredients
MARINADE FOR CHICKEN THIGHS
- 1 cup ketchup
- ¼ cup honey
- ¼ cup cider vinegar
- ¼ cup Dijon mustard
- 1 T. minced garlic
- Hot sauce (to taste)
- Salt and pepper
- 12 chicken thighs with skin
- 4 crumbled Shredded Wheat biscuits (23 grams each)
SOUR CREAM
- 1 cup of sour cream
- 2 T. of cider vinegar
- 8 tsp. of Worcestershire sauce
- 2 T. of chopped chives
- Salt and pepper
Directions
CHICKEN THIGHS
- Heat the oven to 350º F
- Blend all the marinade ingredients in a bowl.
- Coat the thighs in marinade, one at a time, and roll in the crumbled Shredded Wheat.
- Place on a cookie sheet that has been lined with parchment paper.
- Bake in oven for one hour.
SOUR CREAM WITH DUNE PEPPER
Blend all the ingredients in a bowl.
SERVING
Serve the Barbeque Chicken and sour cream (in the bowl) on crisp leaves of romaine lettuce.
