Smoke chicken thighs at 225°F (107°C) for 2-2.5 hours, or until internal temperature reaches 175°F (79°C). Let cool slightly, then shred.
While chicken is smoking, prepare the BBQ sauce: In a saucepan, combine all Sauce ingredients. Simmer over medium heat for 20-25 minutes, stirring occasionally, until thickened.
In a large bowl, combine shredded chicken and BBQ sauce. Mix well.
Arrange 8 tater tots in a circle on a baking sheet lined with parchment paper. Repeat to make 4 'packs'.
Spoon chicken mixture into the center of each tater tot circle.
Top with Filling ingredients.
Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until cheese is melted and bubbly.
Garnish with additional parsley before serving.
Ingredients
4
1.5 lb680 gBone-in skin-on chicken thighs
1 tbsp15 mLSmoked paprika
1 tsp5 mLGarlic powder
1 tsp5 mLOnion powder
1/2 tsp2.5 mLCayenne pepper
1 tsp5 mLBrown sugar
1/2 tsp2.5 mLSalt
1 cup240 mLTomato paste
1/4 cup60 mLApple cider vinegar
2 tbsp30 mLMolasses
1 tbsp15 mLWorcestershire sauce
1 tsp5 mLChipotle powder
1/2 cup120 mLGrated Gruyère cheese
1/4 cup60 mLCaramelized onions
2 tbsp30 mLChopped fresh parsley
32N/AGourmet tater tots (e.g., sweet potato or seasoned)
Equipment
Smoker
Baking sheet
Parchment paper
Saucepan
Bowls
Instructions
Smoke chicken thighs at 225°F (107°C) for 2-2.5 hours, or until internal temperature reaches 175°F (79°C). Let cool slightly, then shred.
While chicken is smoking, prepare the BBQ sauce: In a saucepan, combine all Sauce ingredients. Simmer over medium heat for 20-25 minutes, stirring occasionally, until thickened.
In a large bowl, combine shredded chicken and BBQ sauce. Mix well.
Arrange 8 tater tots in a circle on a baking sheet lined with parchment paper. Repeat to make 4 'packs'.
Spoon chicken mixture into the center of each tater tot circle.
Top with Filling ingredients.
Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until cheese is melted and bubbly.
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