Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, ladyincognito's bbq apple jalapeno boneless thighs. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Great recipe for LadyIncognito's BBQ Apple Jalapeno Boneless Thighs. Was in the mood for something original and this idea came about because I wanted to use up the rest of my apple jalapeno jelly in a meat dish. So I made up an idea for the sauce and decided to use it on some fried boneless.

To get started with this particular recipe, we must prepare a few components. You can have ladyincognito's bbq apple jalapeno boneless thighs using 19 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make LadyIncognito's BBQ Apple Jalapeno Boneless Thighs:

1. Get ~For the sauce
2. Make ready Apple Jalapeno jelly
3. Prepare Deseeded and diced jalapeno
4. Take Hoisin sauce
5. Make ready Sticky fingers Carolina original mustard based bbq sauce
6. Get Fresh Cilantro chopped
7. Prepare Paprika
8. Get 4-8 ozs water
9. Get ~For the chicken
10. Make ready 6 boneless thighs chopped into bite sized pieces
11. Get Large bowl to place chicken in
12. Make ready Mustard
13. Take Black pepper
14. Take Chili paste
15. Make ready Balsamic vinegar
16. Prepare Red pepper Chili flakes
17. Take Paprika
18. Take Garlic powder
19. Make ready Lemon pepper

Ingredients of LadyIncognito's BBQ Apple Jalapeno Boneless Thighs. Apple BBQ Sauce: You probably wouldn't think of applesauce as the base for a barbecue sauce. However, this recipe combines concentrated apple flavor with traditional ingredients, yielding a mouthwatering barbecue sauce specifically designed for grilled chicken. Be sure to pick an unsweetened applesauce to help balance the flavors.

Instructions to make LadyIncognito's BBQ Apple Jalapeno Boneless Thighs:

1. Place chicken in large bowl and add all starred ingredients to it as well with a little bit of water to help evenly distribute the seasonings throughout. Adjust to your liking and add or subtract to your tastes. Place in fridge for an hour at least so that the chicken can absorb the flavors.
2. In a small sauce pot place all of sauce ingredients. If you can't find any of the items then sub it to make it your own style. Simmer on low heat until it thickens a bit.
3. When ready to cook chicken pieces you can do as I did and coat it in some baking powder and flour and shaking the excess off and fry it up. Make sure you drain it well. Or you can saute it without the flour and baking powder in a deep skillet or wok or pot until cooked through. Add the sauce to your cooked chicken and fold to cover completely.
4. Serve while hot and enjoy. Refrigerate leftovers if any.

The nanbansu in the name is a simple mixture of soy sauce, vinegar, sugar, and mirin, and it can be used as a sauce, dip, and/or marinade. Again, use chicken thighs here to ensure the yakitori come off the grill moist and tender. The meat picks up lots of flavor from an overnight marinade in the nanbansu, which we also serve alongside the skewers for dipping; a little optional shichimi. Boneless thighs cook a little quicker, but bone-in thighs are slightly cheaper because there is no extra work required by the butcher. However, if you are used to cooking with boneless skinless chicken breast, boneless thighs are a great swap.

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