Honey Barbecue Baked Chicken Thighs

Chicken Thighs

Clean the Chicken:

Thoroughly clean bone-in chicken thighs using salt, vinegar, and cold water. Rinse and pat dry.

Season:

In a bowl, season chicken with:

1 tsp complete seasoning

1 tsp seasoning salt

1 tsp garlic powder

1 tsp onion powder

1 tsp Kinder’s Buttery Steakhouse seasoning

½ tsp Ac’cent seasoning

Rub the seasonings in well and let marinate for at least 30 minutes (or overnight for deeper flavor).

Bake:

Preheat oven to 375°F. Place chicken in a baking dish, cover with foil, and bake for 40 minutes. Remove foil, brush with honey barbecue sauce, and bake uncovered for an additional 15-20 minutes or until golden and caramelized.

Baked Macaroni and cheese

Cook Pasta:

Boil elbow noodles in salted water according to box instructions until al dente. Drain and set aside.

Make Cheese Mixture:

In a saucepan, melt 1½ sticks of butter over medium heat. Stir in:

1 cup whole milk

½ cup heavy cream

½ cup sharp cheddar

½ cup triple cheddar blend

½ cup smoked Gouda

Stir until smooth.

Combine & Season:

Mix cheese sauce with cooked noodles. Season with salt, pepper, and seasoning salt to taste.

Bake:

Pour into a baking dish, top with Mild Cheddar cheese, and bake at 375°F for 20–25 minutes or until bubbly and golden

Jambalaya Rice

Sauté Sausage:

Slice Georgia smoked sausages and cook in 1 tbsp of butter over medium heat until browned.

Add Seasoning:

Season sausage with:

1 tsp salt

1 tsp seasoning salt

1 tsp garlic powder

1 tsp onion powder

Cook Jambalaya:

Add the box of Zatarain’s Jambalaya Rice Mix to the pan, follow the box instructions for water amount, and stir in with the sausage. Cover and simmer until rice is fully cooked and fluffy.