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HARVESTLAND® TENDERREADY® Quartered Chicken Barbecued with Cornbread and Mango-Jicama Slaw

Servings: 12

Ingredients

  • 3 c. Green onion — sliced
  • 4 c. Red pepper — sliced
  • 3 c. Habanero & Pineapple barbecue sauce
  • 1 1/2 c. Jicama — sliced thinly
  • 1 c. Pineapple/jalapeno vinaigrette
  • 24 pieces Cornbread — portioned
  • 12 HARVESTLAND® TENDERREADY® Chicken Quarters

Instructions

  1. Preheat oven to 325°F
  2. Remove HARVESTLAND® TENDEREADY® Chicken Quarters from package. Baste with barbecue sauce and place in oven until an internal temperature of 180°F is reached.
  3. In a bowl, combine jicama, red pepper, green onion and pineaple/jalapeno vinaigrette; mix.
  4. Warm cornbread in the oven and serve