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