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Slow-Braised Southwestern BBQ Chicken Thighs with Lemon-Thyme Green Beans and Crisp Avocado Salad

Slow-Braised Southwestern BBQ Chicken Thighs with Lemon-Thyme Green Beans and Crisp Avocado Salad

Dinner
Prep Time
15min
Cook Time
1h
Servings
4
Calories
645
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Chef's Note

Braising the boneless chicken thighs in the oven first keeps them incredibly juicy, while the final blast under the broiler mimics the deep caramelization of an outdoor grill. Watch the broiler closely, as high-sugar BBQ sauces can transition from caramelized to burnt very quickly!

Tags
chicken
bbq
southwestern
dinner
braised
avocado
spicy
Ingredients

  • 10 pieces boneless skinless chicken thighs

  • 1 tbsp chili powder

  • 1 tbsp smoked paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/2 cup chicken broth

  • 1.5 cups BBQ sauce

  • 3 tbsp hot sauce

  • 1 lb fresh green beans

  • 2 whole lemons

  • 4 sprigs fresh thyme

  • 1 tbsp unsalted butter

  • 5 oz salad mix

  • 2 whole avocados

  • 1/2 small red onion

  • 1/2 cup vinaigrette dressing

Instructions
  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    Pat 10 boneless skinless chicken thighs completely dry with paper towels; do not rinse them.

  • 3

    In a small bowl, stir together 1 tbsp chili powder, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice blend evenly over all sides of the chicken thighs.

  • 4

    Arrange the seasoned chicken thighs in a single layer inside a Dutch oven or deep baking dish. Pour 1/2 cup chicken broth around the chicken, taking care not to wash the spices off the meat.

  • 5

    Cover the Dutch oven tightly with its lid or a double layer of aluminum foil. Bake in the preheated oven for 45 minutes until the chicken is tender and registers an internal temperature of 165°F (74°C).

  • 6

    While the chicken braises, whisk together 1.5 cups BBQ sauce and 3 tbsp hot sauce in a bowl to create your spicy Southwestern glaze. Trim the ends off 1 lb of raw green beans. Finely zest and juice 2 lemons. Strip the leaves from 4 sprigs of fresh thyme to yield roughly 1 tsp of leaves.

  • 7

    Carefully remove the chicken from the oven and turn the oven to broil on high. Transfer the braised chicken thighs to a foil-lined baking sheet.

  • 8

    Brush both sides of each thigh generously with half of the BBQ-hot sauce mixture. Broil for 4 to 5 minutes, then flip, brush with the remaining glaze, and broil for another 3 to 4 minutes until the glaze is bubbling and beautifully caramelized with charred edges.

  • 9

    While the chicken is broiling, bring 1 inch of water to a boil in a medium pot fitted with a steamer basket. Add the trimmed green beans, cover, and steam for 4 to 5 minutes until tender-crisp and bright green.

  • 10

    Drain the green beans and return them to the warm pot. Toss with 1 tbsp unsalted butter, 1 tsp lemon zest, 1 tbsp lemon juice, 1 tsp fresh thyme leaves, and a pinch of salt and pepper.

  • 11

    Peel, pit, and dice 2 avocados. Thinly slice 1/2 small red onion. In a large bowl, combine 5 oz salad mix, the diced avocados, and sliced red onion. Drizzle with 1/2 cup vinaigrette dressing and toss gently to coat.

  • 12

    Serve the warm, caramelized BBQ chicken thighs alongside the vibrant lemon-thyme green beans and the fresh avocado salad.

Nutrition Information (per serving)
645
Calories
42g
Protein
34g
Carbs
38g
Fat
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