BBQ Pan Chicken served with Sweet Irish Mash

 

Marinade:

• 1 ½ lbs Deboned chicken thighs (cut in half)

• 2 Tbsp Worcestershire sauce

• 2 tsp Molasses

BBQ Sauce:

• 2oz Honey mustard

• 2oz Ketchup

• 2 Tbsp Brown sugar

• 1 Tbsp apple cider vinegar

• ¼ tsp salt

• 2 Tbsp Worcestershire sauce

• ¼ tsp garlic

• 1 Dash of Hot pepper sauce

Sweet Irish mash:
½ lb sweet potato
1 lb Irish potato
2oz Butter

Steps for BBQ Sauce:
• In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt.
• Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.
Steps for Sweet Irish mash:
• Dice the potatoes into small uniform cubes.
• Boil these potato cubes until soft/ tender.
• Using a potato masher, mash the potatoes with 2 oz butter until soft and smooth.

Steps for Chicken:
• Combine all ingredients in a mixing bowl, tightly cover and place in refrigerator for 1hour.
• Using oil of your choice, preferably coconut oil add ¼ cup oil into a frying pan to high heat.
• When the oil is hot, switch to medium heat, then slowly add the thighs one by one (so as not to change the temperature of the oil) browning each side; about 5 mins per side.
• When the thighs are ready, drain off the oil and add half of the BBQ sauce in order to coat the chicken and thus add flavour.
• The rest of the BBQ sauce may be added as desired when served.
• Serve and Enjoy