Pulled BBQ Chicken Tacos with Pineapple Jalapeno Salsa

  • 1 1/2 teaspoons coarse salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 2 pounds boneless, skinless chicken breasts
  • 1 tablespoon vegetable oil
  • 3/4 cup Lid Licking Sauce, divided
  • 1 large poblano pepper, seeded and cut into strips
  • 1 small red onion, thinly sliced
  • 1/4 cup chicken stock (or light beer)
  • 12 small (6-inch) flour tortillas, warmed just before serving
  • 1/2 cup sour cream
  • 1 16-ounce jar Veggie Wagon Pineapple Jalapeno salsa
  • 1/2 cup shredded Monterey Jack cheese (or white cheddar)
  • 1 cup shredded purple cabbage

Preheat the oven to 325°F.

In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper, the garlic powder, onion powder, paprika, and cumin.
Season the chicken all over with the spice mix.

In a large oven-proof skillet like a cast iron, heat the vegetable oil over medium-high heat. Working in batches if necessary so you don’t crowd the pan, sear the chicken until a golden brown crust forms, about 1-2 minutes per side.

Add all the chicken back to the pan and drizzle with several tablespoons of Lid Licking Sauce.

Scatter the poblanos and onions into the pan and season with the remaining salt and pepper. Pour in the stock, scrape up any brown bits from the bottom of the pan, and then place the entire pan in the oven.

Bake until the chicken reaches an internal temperature of 165°F, about 20-25 minutes depending on the thickness.

Allow the chicken to rest for 5 minutes and then use two forks to shred the meat. Add the shredded chicken back to the skillet, pour in the remaining Lid Licking Sauce, and toss to combine all the flavors.

To assemble the tacos, top each warm tortilla with even portions of the sour cream, pulled chicken, salsa, cheese, and cabbage.

Garlic-Lime BBQ Street Corn

Yield: 4 servings

  • 4 ears fresh corn, shucked
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons mayonnaise
  • 2 tablespoons Lid Licking Sauce
  • Zest of 1/2 lime (plus lime wedges for serving)
  • 1 small clove garlic, grated
  • 1 tablespoon chopped fresh cilantro, divided
  • 1/4 cup finely grated parmesan cheese
  • 1 teaspoon Tajin Clásico Chile Lime seasoning, plus more to taste

Preheat a grill or grill pan to medium-high heat.

Brush the corn with the olive oil and season with the salt and pepper.

In a small bowl, whisk the mayonnaise, Lid Licking Sauce, lime zest, garlic, and half of the cilantro. Set aside.

Grill the corn, turning occasionally to achieve even browning, until lightly charred all over,
about 10-15 minutes.

While the corn is still warm, brush each ear all over with the BBQ mayo mixture and then
sprinkle evenly with the parmesan, remaining cilantro, and Tajin.

Serve with lime wedges.

Note: If you don’t have a grill, you can broil the corn (brushed with the olive oil, salt, and
pepper) on high (rotating it every few minutes until lightly charred all over).

BBQ Veggie Pizza with Caramelized Onions +Sundried Tomatoes

Yield: 4 flatbread pizzas

  • 1 tablespoon unsalted butter
  • 1 large red onion, thinly sliced
  • Coarse salt and freshly ground black pepper
  • 4 individually-sized flatbreads (naan, pita, lavash, etc.)
  • 1 cup Lid Licking Sauce, plus more for garnish
  • 1 cup grated provolone cheese (or mozzarella)
  • 1/4 cup grated smoked gouda
  • 1/4 cup freshly grated parmesan cheese, plus more for garnish
  • 1/4 cup sun-dried tomatoes packed in oil (about 2 tablespoons oil from jar reserved)
  • 1/2 cup baby spinach, roughly chopped
  • 1/2 cup thinly sliced shiitake mushrooms
    Crushed red pepper flakes

In a large skillet over medium heat, melt the butter and add the onions. Cook, stirring occasionally, for 5 minutes and then season with a generous pinch of salt and pepper. Reduce the heat to medium-low and cook, stirring every 5 minutes, until the onions are golden brown and caramelized, about 20 minutes.

Preheat the oven to 425°F.
Arrange the flatbreads on parchment paper-lined baking sheets. Top with even portions of the Lid Licking Sauce, provolone, gouda, parmesan, caramelized onions, sun-dried tomatoes, spinach, and mushrooms. Season each flatbread with a pinch of salt, pepper, and red pepper flakes and then drizzle with the sun-dried tomato oil.

Bake until the cheeses are bubbly and the bottoms of the flatbreads are golden brown and crispy, about 8-10 minutes. Garnish with additional parmesan, drizzle with more Lid Licking Sauce, slice, and serve.

Holy Sheet Tray BBQ Pulled Pork Nachos

Yield: 4-6 servings

  • 3/4 cup Lid Licking Sauce, divided
  • 2 tablespoons sour cream
  • Zest of 1/2 lime
  • 1 pint (about 16-ounces) pulled pork (homemade or from your favorite BBQ restaurant)
  • 1 (12-ounce) bag corn tortilla chips
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup pickled jalapenos
  • 2 tablespoons chopped fresh cilantro
  • Optional garnishes: sliced avocado, green onions, purple cabbage

In a small bowl, whisk 2 tablespoons of the Lid Licking Sauce with the sour cream and lime zest. Scoop into a Ziploc bag and set aside. Toss the remaining Lid Licking Sauce with the pulled pork so it’s thoroughly coated.

Preheat the oven to 400°F and line a baking sheet with parchment paper or spray with non-stick cooking spray.

Spread out about half of the tortilla chips into an even layer. Top with half of the cheeses, jalapenos, and pork. Add the remaining chips on top and repeat with the rest of the cheeses, jalapenos, and pork.

Bake until the cheese is melted, about 5-6 minutes.

Snip the corner of the Ziploc bag with scissors and drizzle the Lid Licking Sauce cream evenly over the top of the nachos. Garnish with the cilantro and (if you like) sliced avocado, green onions, and purple cabbage.

Note: Substitute 1 1/2 - 2 cups of your favorite queso for the shredded cheeses for an especially gooey treat and add pico de gallo (or your favorite salsa) for a kick of acidity.

Roasted BBQ Potato Salad

Yields 4-6 as a side

  • 2 pounds fingerling potatoes (any large ones halved)
  • 1 tablespoon olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 1 tablespoon apple cider vinegar
  • 1/2 cup Lid Licking Sauce
  • 1 celery rib, finely diced
  • 1/2 small shallot, minced
  • 1 tablespoon chopped fresh parsley

Preheat the oven to 425°F and prepare a baking sheet with parchment paper or spray with non-stick cooking spray.

Toss the potatoes in the olive oil, salt, and pepper and arrange in a single layer on the baking sheet.

Bake for 30-35 minutes, tossing once halfway through until lightly golden and crispy.

In a large mixing bowl, whisk the mayo, sour cream, apple cider vinegar, and Lid Licking Sauce.

While the roasted potatoes are still warm, fold them into the dressing. Let the potato salad stand at room temperature, stirring a few times, until the potatoes have cooled, about 20 minutes.

Fold in the celery, shallot, and parsley, and then season to taste with additional salt and pepper. Serve at room temperature or chilled.