- 1/4 cup Cajun spice mix
- 2 teaspoons black pepper
- 8 chicken thighs, bone-in
- 1 large white onion, Vidalia if available, peeled and sliced into thick slices
- 1 (12 ounce) package mixed lettuce
- 1/2 cup grape or cherry tomatoes, halved
- 1/2 cup baby carrots, cut in quarters lengthwise
- 1 (2.25 ounce) can ripe sliced black olives, drained
- 1/2 cup shredded Cheddar cheese
- 1/4 cup KC Masterpiece® Original Barbeque Sauce
- 1/2 cup Hidden Valley® Original Ranch® Salad Dressing
- 1 (8.5 ounce) bag barbecue flavored potato chips
- Mix Cajun spices and black pepper in small bowl. Reserve half of the mixture for the onions. Season chicken thighs with 1/2 of spice mixture and refrigerate 2 hours.
- Light grill using Kingsford briquets. When coals turn to a white ash, add a handful of pre-soaked Kingsford Hickory Chips. Brush grill grate with oil or coat with nonstick spray.
- Place chicken on grill over indirect heat, covered for 25 – 30 minutes, or until temperature reaches 175 degrees F – 180 degrees F.
- Rub reserved spice mixture on both sides of onion rings and place on grill with chicken for the last 15 – 20 minutes, until tender but still crispy.
- Remove chicken and onions from grill. Discard chicken skin and remove meat from bone, leaving it in large pieces. Set aside.
- In a large bowl, mix lettuce, tomatoes, carrots, olives and cheese. Top with chicken and onion rings. Drizzle with BBQ sauce and ranch dressing and line potato chips around outside of bowl.
- Serve immediately.