4 Chicken thighs
Bottle Jack Daniel’s Smokey Sweet BBQ sauce
Salt and pepper
100g brown rice
1 can of black beans (drained and rinsed)
100g red cabbage (shredded)
4 radishes (sliced)
2 spring onions (chopped)
Marinade chicken in half the Jack Daniel’s Smokey Sweet BBQ sauce. Leave overnight for best results but for at least half an hour.
Preheat oven to 180C. Place chicken and marinade on a tray and cover with foil. Cook for one hour.
Remove foil, turn oven up to 200C and cook for a further 30 minutes.
Cook rice. Drain and keep warm
When the chicken is ready, remove from the tray and shred using two forks. Place in a bowl then mix in any cooking juices left in the tray.
To assemble, divide the rice between two bowls. Arrange the chicken, beans, cabbage, salsa and sliced avocado.
See jackdanielsbbqsauces.com for more delicious recipes