Easy Boneless Barbecue Bites

We came up with these boneless barbecue bites as a delicious mash-up of two classic Super Bowl party favourites — Buffalo chicken wings and barbecue baby back ribs. But while we wanted their brash, sucker punch of flavour, we didn’t want the sometimes over-the-top labour involved in making them.

So we borrowed the flavours and wedded them to easy prep boneless, skinless chicken thighs. Toss the chicken with the sauce, then ignore it for a day while it marinates. And the rest isn’t much more complicated. Serve with plenty of beer and a side of guacamole and chips, and you’ve got a party.
Start to finish: 30 minutes plus marinating

For the bites:
4 lbs (1.8 kg) boneless, skinless chicken thighs
18-oz (512-g) bottle barbecue sauce
4 tbsp (57 g) (1/2 stick) butter
1 tsp (5 mL) smoked paprika
1 cup (112 g) panko breadcrumbs
Kosher salt and ground black pepper

For the dressing:
1 cup (224 g) sour cream
1/4 cup (60 mL) chopped pickled jalapenos
2 tbsp (30 mL) chopped fresh chives
1/2 tsp (2.5 mL) garlic powder
1/2 tsp (2.5 mL) onion powder
Hot sauce, to taste
Kosher salt and ground black pepper

Trim any visible fat from the chicken thighs, then cut each into 2-inch (5-cm) pieces. Place in a large bowl and stir in 1 cup (250 mL) of the barbecue sauce. Cover with plastic wrap and refrigerate for 24 hours.

When ready to cook, in a medium skillet over medium-high heat, melt the butter. Add the smoked paprika and breadcrumbs and cook until the breadcrumbs are toasted, stirring continuously, three to four minutes. Season with salt and pepper. Set aside.

To make the dressing, in a small bowl whisk together the sour cream, jalapenos, chives, garlic powder and onion powder. Season with hot sauce, salt and pepper, to taste. Set aside.

Heat the broiler. Line a rimmed baking sheet with foil and mist with cooking spray.

Use a slotted spoon to remove the chicken from the barbecue sauce, allowing any extra sauce to drain away. Discard the excess marinade. Arrange the chicken pieces on the prepared baking sheet.

Broil the chicken about 6 inches (15 cm) from the heat for eight to 10 minutes, or until browned and cooked through. Brush the remaining barbecue sauce over the tops of the chicken bites, then sprinkle all over with the toasted crumbs. Serve with the dressing for dipping.

Servings: 10

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