-
4 Boneless chicken thighs
-
2 Heaped teaspoon Chilli flakes
-
3 tbsps Olive oil
-
1 Shot of Jäger
-
2 Heaped teaspoon Paprika
-
1 tsp Cumin
-
250 ml Coca Cola
-
350 ml Ketchup
-
3 Shots of Jäger
-
1 tbsp Liquid smoke
-
2 tbsps Brown Sugar
-
2 tsps Honey
-
2 tbsps Worcestershire sauce
-
Pinch of salt and pepper
-
1 tbsp Red wine vinegar
-
1 Red onion
-
200 ml Apple cider vinegar
-
200 ml Water
-
1 Heaped tablespoon White sugar
-
2 tsps Salt
-
8 Tortillas
-
Feta cheese
-
Coriander
Yes, Jägermeister bbq sauce is now a thing… and it’ll. change your life forever!
Pink onions first. Just slice the onion finely and put in a sealable jar with the rest of the ingredients. Give it a stir to combine and then fridge then for a couple of hours.
Same with the chicken. Combine all then fridge.
About 30 mins before eating pop your chicken in the oven in an oven proof dish with foil over it on 200℃ for for half an hour. Shred with 2 forks when done.
While that’s in the oven, combine all the sauce ingredients in a saucepan and simmer for 20 mins or so until thickened. You might want to add a little cornflour mixed with water to thicken it up a bit more. You’re looking for a consistency of your tabletop sauces.
Take the shredded chicken and add to the sauce then plate up on warm tortillas with the pink onions, crumbled feta a ripped coriander.
Yes, Jägermeister bbq sauce is now a thing… and it’ll. change your life forever!
-
4 Boneless chicken thighs
-
2 Heaped teaspoon Chilli flakes
-
3 tbsps Olive oil
-
1 Shot of Jäger
-
2 Heaped teaspoon Paprika
-
1 tsp Cumin
-
250 ml Coca Cola
-
350 ml Ketchup
-
3 Shots of Jäger
-
1 tbsp Liquid smoke
-
2 tbsps Brown Sugar
-
2 tsps Honey
-
2 tbsps Worcestershire sauce
-
Pinch of salt and pepper
-
1 tbsp Red wine vinegar
-
1 Red onion
-
200 ml Apple cider vinegar
-
200 ml Water
-
1 Heaped tablespoon White sugar
-
2 tsps Salt
-
8 Tortillas
-
Feta cheese
-
Coriander
Pink onions first. Just slice the onion finely and put in a sealable jar with the rest of the ingredients. Give it a stir to combine and then fridge then for a couple of hours.
Same with the chicken. Combine all then fridge.
About 30 mins before eating pop your chicken in the oven in an oven proof dish with foil over it on 200℃ for for half an hour. Shred with 2 forks when done.
While that’s in the oven, combine all the sauce ingredients in a saucepan and simmer for 20 mins or so until thickened. You might want to add a little cornflour mixed with water to thicken it up a bit more. You’re looking for a consistency of your tabletop sauces.
Take the shredded chicken and add to the sauce then plate up on warm tortillas with the pink onions, crumbled feta a ripped coriander.