|Bone in chicken thighs||8-10 each|
|Yellow mustard||80 mL|
|Lawry's Barbecue Wing Seasoning||60 mL|
|Barbecue Sauce||200 mL|
|Orange juice||120 mL|
|Sweet Potatoes, scrubbed, skin left on cut into cubes||1 kg|
|Olive oil||80 mL|
|Lawry's Barbecue Wing Seasoning||10 mL|
|Club House Chili Powder||5 mL|
|Club House Cumin, Ground||2 mL|
|Club House Red Pepper, Crushed||2 mL|
|Club House Sea Salt, French Mediterranean||2 mL|
|Club House Pepper, Black Ground||5 mL|
|Olive oil||45 mL|
|Freshly squeezed lime juice||15 mL|
|Lime zest||1/2 each|
|Clove of garlic, minced||1 each|
|Dijon mustard||5 mL|
|Small chipotle pepper, unseeded and very finely chopped||1 each|
|Adobo sauce from the chipotle peppers||5-10 mL|
|Chopped fresh cilantro||60 mL|
|Toasted pine nuts||125 mL|
This recipe was created for Club House for Chefs by: CJ Katz, Chef Culinary Expert of CTV’s The Wheatland Cafe in Regina, SK.
For Tailgate Smoked Chicken Thighs: Preheat smoker to 225°F (107°C). Trim chicken thighs to remove any excess skin and fat pockets. Brush both sides of each thigh - liberally - with yellow mustard. Sprinkle both sides of each thigh with (60 mL) of the Lawry’s Barbecue Wing Seasoning. Place the thighs inside the smoker, close the lid and smoke for 30 minutes. Meanwhile, whisk together the barbecue sauce and orange juice, adding more juice as required to make a sauce about the thickness of tomato soup. After thighs have smoked for 30 minutes, brush the tops with the sauce. Turn the thighs over and brush the other side. Close the lid and smoke another 45-60 minutes, or until the juices run clear and the thighs are fully cooked through. Remove from smoker to a platter and cover loosely to keep warm. Preheat oven to 400°F (200°C).
For the Warm Sweet Potato Salad: Line a rimmed cookie sheet with parchment paper. In a large bowl, whisk together (80 mL) of the olive oil, (10 mL) Lawry’s Barbecue Wing Seasoning, Club House Chili Powder, Club House Cumin, Club House Red Pepper, Crushed, Club House Salt and Pepper. Add the prepared sweet potatoes and toss well. Transfer to the cookie sheet and roast for about 25 minutes. Remove to cool for about 10 minutes.
For the Chipotle-Lime Vinaigrette: Meanwhile, in a medium bowl, whisk together (45 mL) of the olive oil, lime juice, lime zest, minced garlic, Dijon mustard, chipotle pepper, adobo sauce, salt and pepper. After the potatoes have cooled slightly, add the vinaigrette, the chopped cilantro and toasted pine nuts. Toss well. Serve warm or room temperature.