The Pioneer Woman Tasty Kitchen
Profile Photo

BBQ Chicken Lettuce Cups with Peach Salsa

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Pan-Seared Ribeye Filets with Espresso Sea Salt
Profile Photo by Kelley Simmons @ Chef Savvy in Main Courses
Super tender and cooked to perfection. The perfect dinner for Mother's...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 3 Level: Easy


Turkey Manicotti
Profile Photo by Stacey @ Bake.Eat.Repeat. in Main Courses
Manicotti noodles filled with ground turkey in a mushroom cream sauce,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Butternut Squash Pancetta Fettuccine
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Main Courses
A creamy butternut squash sauce, salty pancetta and tender fettuccine come...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Fiesta Chicken
Profile Photo by Sarah in Main Courses
Semi-spicy chicken with onions, red bell peppers, black beans, tomatoes, rice...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy