CRAIG T. NELSON'S CHICKEN BURRITOS

Craig T. Nelson's Chicken Burritos image

Provided by @MakeItYours

Number Of Ingredients 9

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10 chicken thighs (bone-in, skin-on, rinsed)
10 low-fat flour tortillas
1 and 1/2 cups light oil
1/2 cup BBQ sauce
1/2 cup Worcestershire sauce
3 medium avocados (well ripened)
4-5 stalks green onions (finely chopped, root to stem)
1 maui onion or yellow onion (peeled, finely chopped)
1 (15.5-ounce) jar medium salsa

Steps:

Rinse the chicken thighs and take off the skin.
In a medium bowl add the bbq sauce, Worcestershire sauce, and whisk to combine.
In a Dutch oven over medium-high heat add 1-inch of canola oil and heat to 360ºF. Add chicken thighs skin-side down and baste with bbq sauce mixture. Continue frying for 20-25 minutes, or until cooked through and the internal temperature registers 165ºF.
Transfer thighs to a paper towel-lined plate. While chicken is draining, fry tortillas in oil for 30 seconds per side, drain on paper towels, and transfer to a baking sheet covered with foil to keep hot.
Pull chicken from the bone into bite-sized pieces. Peel and mash the avocados to make guacamole. Season the guacamole to your taste with salsa and chopped onion. Serve fried tortillas and top with chicken, guacamole, Maui onions, and salsa. Roll into a burrito shape and serve.
Tip: Make this dish vegetarian by using bell peppers or mushrooms instead of chicken!