Barbecue Chicken and Coleslaw Potato Skins Recipe

Name: Barbecue Chicken and Coleslaw Potato Skins Recipe
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Cuisine: Bbq, Barbecue
Ingredients: 158 milliliters barbecue sauce; 16 servings freshly ground black pepper; 237 milliliters coleslaw; 16 servings kosher salt; 473 milliliters roasted chicken, shredded into bite-size pieces; 1 kilograms russet potatoes (about; 2 Tbsps unsalted butter (1/4 stick), melted

Barbecue Chicken and Coleslaw Potato Skins Recipe might be just the hor d'oeuvre you are searching for. This recipe makes 16 servings with 124 calories, 6g of protein, and 4g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. Head to the store and pick up barbecue sauce, kosher salt, coleslaw, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. It is perfect for The Fourth Of July. It is a good option if you're following a gluten free and fodmap friendly diet.

Ingredients

Servings:

158milliliters

barbecue sauce 16servings

freshly ground black pepper 237milliliters

coleslaw 16servings

kosher salt 473milliliters

roasted chicken, shredded into bite-size pieces 1kilograms

russet potatoes (about 2Tbsps

unsalted butter (1/4 stick), melted

Recommended wine: Zinfandel, Rose Wine

Barbecue works really well with Zinfandel and rosé Wine. A rosé is refreshing in hot temperatures and complements sweet and spicy sauces and rubs. Zinfandel is a classic red wine choice for barbecue, especially for pork ribs and beef brisket. The DeLoach Forgotten Vines Zinfandel with a 4.9 out of 5 star rating seems like a good match. It costs about 8 dollars per bottle.