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1
Preheat the oven to 325 degrees F.
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2
Heat a 12-inch skillet over medium heat.
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3
Sprinkle both sides of the chicken thighs with salt and pepper.
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4
Add the oil to the skillet, and then the chicken thighs.
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5
Sear both sides of the chicken until golden in color, about 3 minutes per side.
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6
Lower the heat and add in the Chipotle Vinegar BBQ Sauce.
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7
Bring to a simmer, and then place in the oven to finish cooking the chicken, 10 to 15 minutes.
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8
Let the chicken cool a bit in the sauce.
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9
Then, using two forks, shred the chicken into medium pieces and hold in the sauce until ready to serve.
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10
Lay down the Texas toast and put a nice amount of the saucy, shredded chicken on top.
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11
Artfully drizzle Southern White Sauce on top of the chicken and then pile on the Pickled Red Onions.
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12
Pick it up or fork and knife it, either way it's delicious.
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13
Add the ketchup, molasses, vinegar, 1/4 cup water, mustard, oil, Worcestershire sauce, hot pepper sauce, black pepper, garlic, onion juice, chipotle pepper and adobo sauce together in a saucepot and bring to a boil over medium-high heat.
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14
Once at a boil, reduce to a simmer and cook for 20 minutes to combine the flavors.
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15
Remove from the heat and cool to room temperature.
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16
Combine the mayonnaise, cider vinegar, lemon juice and some salt and pepper in a bowl.
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17
Use immediately or store in airtight container in fridge for up to 4 days.
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18
Great as a salad dressing too!
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19
To a saucepot, add the vinegar, 1/2 cup water, sugar, salt, red pepper flakes to taste and bay leaf and bring to a boil.
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20
Add the onions to a heatproof container and pour the boiling pickling liquid over them.
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21
Let the onions sit for at least 30 minutes.
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22
Right before serving, add in the parsley.
