I had no idea that huckleberries were such a Montana thing... but they are. Walk into just about any store and you have huckleberry taffy, gummi bears, lollipops, tea, and chocolate bars. Of course, I had to get a few good Montana foodstuffs!
You can substitute your favorite bbq sauce here or make a quick and easy version with items you likely already have in your pantry. But if your find yourself in Big Sky country, do yourself a favor and pick some up.
Montana Huckleberry Chicken
- 1 boneless, skinless chicken thigh
- 2-3 T. Huckleberry BBQ sauce
- 3/4 c. shredded or thinly-sliced cabbage
- 1/2 jalapeno, thinly sliced and seeds and ribs removed
- 2 T. apple cider vinegar
- 1 T. Greek yogurt
- blended oil
Preheat the oven to 400 degrees.
Heat 1 T. of oil in an oven-safe pan. Season the chicken with salt and pepper and add it to the pan. Cook for 2-3 minutes on each side, allowing a golden brown crust to develop. Slather the bbq sauce onto the chicken and transfer the pan to the oven. Cook in the oven for 12-14 minutes.
Combine the cabbage, vinegar, yogurt, and jalapenos. Season with salt and pepper. You can make this ahead - the flavors will marry the longer it sits.
Remove the chicken from the oven and let it rest for 3-4 minutes before slicing. Plate the chicken with the slaw alongside.