4 Chicken thighs
1 Bottle Jack Daniel’s® Smokey Sweet BBQ sauce
Salt and pepper
100g Brown rice
1 Can of black beans (drained and rinsed)
100g Red cabbage (shredded)
4 Radishes (sliced)
2 Spring onions (Chopped)
Marinade the chicken in half the Jack Daniel’s® Smokey Sweet BBQ sauce. Leave overnight for best results but for at least half an hour
Preheat the oven to 180c
Place the chicken and marinade on a tray and cover with foil. Cook for 1 hour.
Remove foil and turn the oven up to 200c and cook for a further 30 minutes
Meanwhile, cook the rice according to packet instructions. Drain and return to pot and keep warm
When the chicken is ready remove from the tray and shred using two forks. Place in a bowl then mix in any cooking juices left in the tray.
To assemble divide the rice between 2 bowls. Arrange the chicken, beans, cabbage, salsa and sliced avocado.