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3-4
5 minutes
20 minutes
Preheat your Blackstone to medium heat.
Start by quick-pickling the red onions. Julienne-cut 1/2 a red onion thinly and place it in a small mixing bowl. Add 1/2 cup of red wine or sherry vinegar, about 1/3 cup of pickled jalapeño juice, a drizzle of olive oil, and season with Blackstone SPG. Set aside for roughly 15 minutes.
Prepare the chicken by lightly coating the thighs with olive oil and seasoning both sides generously with SPG and Blackstone Outlaw BBQ seasoning. Be cautious of the sugar content in the BBQ seasoning to prevent burning during cooking.
Heat a little olive oil on the medium heat zone of your Blackstone. Cook the chicken until both sides develop a nice sear and crust. Flip the chicken often to prevent burning. Once fully cooked, allow it to rest for a few minutes, then dice into small pieces. Toss the diced chicken with a bit more Outlaw BBQ seasoning for extra flavor.
Assemble the enchiladas by laying down corn tortillas and adding a moderate amount of chicken, shredded cheese, pickled jalapeños, a drizzle of BBQ sauce, and ranch dressing. Roll the tortillas tightly, being careful not to overfill.
Place the assembled enchiladas on the Blackstone over medium to medium-low heat. Cover them with more shredded cheese, spray a little water around them, and cover with a dome to melt the cheese.
Once the cheese is melted, plate the enchiladas. Serve them over a bed of cabbage slaw, drizzle with some of the pickled onion vinegar, and garnish with chopped cilantro and pickled red onions. Finish with a drizzle of BBQ sauce, ranch dressing, and a sprinkle of Outlaw BBQ seasoning for extra flavor.
Enjoy your delicious BBQ chicken enchiladas!
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