With the NFL playoffs underway, the Super Bowl looming, then basketball’s March Madness soon after that, you’ve probably got a few parties in your future. And we know what you want for those parties. You want big, bold flavors. You want rich, meaty goodness. All of which is to say, you want grub.
We got grub.
We came up with these boneless barbecue bites as a delicious mashup of two classic party favorites — Buffalo chicken wings and barbecue baby back ribs. But while we wanted their brash, sucker punch of flavor, we didn’t want the sometimes over-the-top labor involved in making them.
So we borrowed the flavors and wedded them to easy prep boneless, skinless chicken thighs. Toss the chicken with the sauce, then ignore it for a day while it marinates. And the rest isn’t much more complicated. Serve with plenty of beer and a side of guacamole and chips, and you’ve got a party.
Easy Boneless Barbecue Bites
4 pounds boneless, skinless chicken thighs
18-ounce bottle barbecue sauce
4 tablespoons (1/2 stick) butter
1 teaspoon smoked paprika
1 cup panko breadcrumbs
Kosher salt and ground black pepper
1 cup sour cream
1/4 cup chopped pickled jalapenos
2 tablespoons chopped fresh chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Hot sauce, to taste
Kosher salt and ground black pepper
Trim any visible fat from the chicken thighs, then cut each into 2-inch pieces. Place in a large bowl and stir in 1 cup of the barbecue sauce. Cover with plastic wrap and refrigerate for 24 hours.
When ready to cook, in a medium skillet over medium-high heat, melt the butter. Add the smoked paprika and breadcrumbs and cook until the breadcrumbs are toasted, stirring continuously, 3 to 4 minutes. Season with salt and pepper. Set aside.
To make the dressing, in a small bowl whisk together the sour cream, jalapenos, chives, garlic powder and onion powder. Season with hot sauce, salt and pepper, to taste. Set aside.
Heat the broiler. Line a rimmed baking sheet with foil and mist with cooking spray.
Use a slotted spoon to remove the chicken from the barbecue sauce, allowing any extra sauce to drain away. Discard the excess marinade. Arrange the chicken pieces on the prepared baking sheet.
Broil the chicken about 6 inches from the heat for 8 to 10 minutes, or until browned and cooked through. Brush the remaining barbecue sauce over the tops of the chicken bites, then sprinkle all over with the toasted crumbs. Serve with the dressing for dipping.
Servings: 10.