The Pioneer Woman Tasty Kitchen
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BBQ Chicken Lettuce Cups with Peach Salsa

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Level: Easy

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Description

Shredded chicken slathered with spicy BBQ sauce placed in crisp butter lettuce cups, and topped with delightfully sweet and slightly spicy peach salsa. Summertime!

Ingredients

  • FOR THE SALSA:
  • 2 cups Finely Diced Peaches (about 2 Peaches)
  • ½ cups Finely Diced Onion
  • 3 whole Fresno Chiles, Very Finely Diced
  • ¼ cups Chopped Cilantro
  • ½  Lime, Juiced
  • FOR THE CHICKEN CUPS:
  • 6 pounds Whole Chicken, Cut Up In To Thighs, Breasts, And Wings
  • 2 Tablespoons Cajun Seasoning
  • ¾ cups BBQ Sauce
  • 1 head Butter Lettuce

Preparation

Combine all the ingredients for the salsa in a bowl. Refrigerate until ready to use.

Preheat the oven to 400°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 3½ 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 ⅓ cup of the filling, and top with the peach salsa.

Notes:
If you don’t 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 you’re feeling freaky. Otherwise, halve it and see how that grabs ya.

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