4 chicken thighs, bone in |
2 cups mesa bbq sauce, recipe follows |
salt and freshly ground pepper |
2 tablespoons (1/4 stick) butter |
1/2 medium red onion, finely diced |
3 garlic cloves, minced |
6 plum tomatoes, coarsely diced |
1/4 cup ketchup |
3 tablespoons dark molasses |
2 tablespoons dijon mustard |
2 tablespoons dark brown sugar |
1 tablespoon honey |
1 teaspoon cayenne |
1 tablespoon ancho chile powder (available at hispanic or specialty markets) |
1 tablespoon pasilla chile powder (available at hispanic or specialty markets) |
1 tablespoon paprika |
1 tablespoon worcestershire sauce |
1/4 cup sour cream |
3/4 cup buttermilk |
2 cloves garlic, finely chopped |
3 tablespoons finely chopped red onion |
2 tablespoons fresh lime juice |
1/4 teaspoon cayenne pepper |
salt and freshly ground pepper |
3 cups red leaf lettuce, roughly torn |
3 cups romaine lettuce, roughly torn |
1/2 pound american blue cheese, crumbled |
1 large avocado, peeled, pit removed and thinly sliced |
1 vidalia onion, peeled and sliced crosswise into 1/2-inch thick slices and grilled |
2 plum tomatoes, quartered |
salt and freshly ground pepper |
