Is it too soon to be thinking about Thanksgiving leftovers?
Ingredients
2 large baking potatoes
8 ounces turkey cooked and shredded
½ cup BBQ sauce (any flavor you prefer)
½ cup pickled red onion (optional)
2 tablespoons butter
1 teaspoon salt
1/2 cup shredded cheddar cheese
Chopped green onion and sour cream for garnish
Instructions
Preheat oven to 400 degrees (or Air Fryer)
Use knife to poke several holes in potatoes. Place potatoes in preheated oven and bake for 35 to 45 minutes or until potatoes are soft. If using an Air Fryer, cook for 55 to 60 minutes this will give the skin a crispy texture.
When potatoes are finished baking, place turkey and BBQ sauce in a small skillet. Stir to combine and cook until warm. Remove from heat and set aside.
Cut a slit in the top of the potatoes and use a fork to smash the inside of the potato. Add butter and salt.
Top potato with shredded cheese.
Top cheese with BBQ turkey.
Garnish with green onion, sour cream and drizzle some extra BBQ sauce over the top.
2 pounds boneless skinless chicken breasts, or boneless thighs
1 tablespoon dark brown sugar
1 teaspoon cumin
1 teaspoon paprika, sweet or smoked
1 teaspoon kosher salt
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
1 tablespoon olive oil, or vegetable oil, for greasing
1 cup barbecue sauce
4 hamburger buns
Coleslaw
½ cup nonfat Greek yogurt
1 tablespoon mayonnaise
1 ½ teaspoon apple cider vinegar
1 ½ teaspoon honey
¼ teaspoon paprika, sweet or smoked
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 cup green cabbage, ¼-inch shreds
1 cup red cabbage, ¼-inch shreds
½ cup carrots, grated
Instructions
Grilled Chicken
Place one of the chicken pieces in between two plastic sheets or in a large plastic bag. Flatten to an even thickness, about 3/4-inch. Repeat with remaining pieces. Alternatively, for pieces about 2-inches thick or larger, cut in half horizontally to create two cutlets, repeat with the remaining pieces.
In a small bowl, combine brown sugar, cumin, paprika, salt, chili powder, garlic powder, onion powder, and black pepper. Evenly sprinkle the dry rub over each piece of chicken, about 1 teaspoon per side.
Cook on the Stovetop: Heat a grill pan over medium-high heat. Evenly grease the surface with about 1 tablespoon olive oil. Once the oil is hot, working in batches, add the seasoned chicken. Cook until char marks appear, about 4 to 6 minutes. Flip and cook about 3 to 5 minutes. Clean and grease the pan as needed, repeat with the remaining pieces.
Cook on the Barbecue: Heat grill over medium-high heat. Clean and oil the grill grates. Once hot, add the seasoned chicken. Cover with the lid and cook until char marks appear, about 3 to 4 minutes. Flip the pieces and cover, about 3 to 4 minutes.
Cook until the internal temperature reaches between 160 to 165ºF (71 to 74ºC). Clean and grease the grates as needed. Rest the cooked chicken for 5 minutes.
Coleslaw
In a medium bowl, combine yogurt, mayonnaise, apple cider vinegar, honey, paprika, salt, and pepper.
In a large bowl, combine green cabbage, red cabbage, and carrots. Add the dressing and toss to combine. Season with salt and pepper to taste. If not used immediately, cover and refrigerate.
To Serve
Use two forks to shred into smaller pieces. Combine shredded chicken with barbecue sauce.
Right before serving, grill the buns cut side down. Heat until toasted, about 2 to 3 minutes.
Add pulled chicken to each toasted bottom bun and top with coleslaw.
Serve with sweet potato waffle fries, french fries or chips.
