Cooking Time

• 2-2,5 hours

Servings

• 2–3 servings

Ingredients

• 4 Chicken thighs
• Tennessee Original BBQ sauce
• Salt and pepper
• 100g brown rice
• 1 avocado
• 1 can of black beans (drained and rinsed)
• 100g red cabbage (shredded)
• 4 radishes (sliced)
• 2 spring onions (chopped)
• Tomato salsa

Instructions

1. Marinade Chicken
   Marinade chicken in half the Jack Daniel’s Smokey Sweet BBQ sauce. Leave overnight for best results but for at least half an hour.
2. Preheat oven & Bake
   Preheat oven to 180C. Place chicken and marinade on a tray and cover with foil. Cook for one hour.
3. Boost oven & Finish Bake
   Remove foil, turn oven up to 200C and cook for a further 30 minutes.
4. Cook Rice
   Cook rice. Drain and keep warm
5. Shred Chicken
   When the chicken is ready, remove from the tray and shred using two forks. Place in a bowl then mix in any cooking juices left in the tray.
6. Prep Sides & Assemble
   To assemble, divide the rice between two bowls. Arrange the chicken, beans, cabbage, salsa and sliced avocado.