Ingredients

• 4 chicken thighs, bone in
• 2 cups Mesa BBQ Sauce, recipe follows
• Salt and freshly ground pepper
• 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
• 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

Instructions

1. Marinate chicken in bbq sauce for 2 hours in the refrigerator. Remove from marinade and grill each thigh for 6 to 7 minutes on each side or until cooked through.
2. Mix all ingredients for dressing, and season with salt and pepper.
3. Arrange lettuce on 4 plates, top each plate with a chicken thigh. Garnish with blue cheese, avocado, onion and tomato. Drizzle with the buttermilk dressing.
4. In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.
5. Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.