One small red onion, very thinly sliced
1 cup white vinegar
3lbs sweet potatoes, cut into even-sized wedges
4 Tbsp olive oil, divided
1 tsp smoked paprika
2 lb boneless skinless chicken thighs
Humble and Frank BIG BAY BBQ SAUCE AND MARINADE
1/3 cup mayonnaise
Juice of one lime
1 14oz bag of prepared coleslaw
1 cup roughly chopped cilantro
4 scallions, thinly sliced
Salt and pepper
1-2 large avocados, sliced
Lime wedges for serving
Heat the oven to 450°F and line 2 large rimmed sheet pans with parchment paper.
Place the sliced onions and enough vinegar to cover them in a bowl or mason jar. Season with salt and pepper and set aside.
In a large bowl, toss the sweet potatoes with 3 tablespoons of the olive oil, the smoked paprika and a generous sprinkling of salt and pepper. Spread the potatoes out on one of the sheet pans.
Lay the chicken thighs out on the second sheet pan and drizzle with the remaining tablespoon of olive oil. Slather generously with BBQ SAUCE. Season with salt and pepper.
Place both the sheet pans in the oven and roast until potatoes are tender and crispy, and chicken is cooked through, 25-30 minutes. Interior temperature of the chicken should be 165°F when done. With 2 forks, pull the chicken to create large shredded pieces. Toss the pieces with any juices and sauce from the sheet pan.
While chicken and potatoes are cooking, prepare the coleslaw. Whisk together the mayonnaise and lime juice. Toss the dressing with the coleslaw, the cilantro and the scallions. Season with salt and pepper.
Arrange the potatoes, chicken and coleslaw in bowls and top with avocado and pickled onions. Serve immediately with lime wedges.
Swap out the H&F product listed in the recipe above for one of the following.
CREAMY HEAT TOASTED SESAME
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