Today after running errands my hubby and I made a pit stop at the Hard Rock Hotel and Casino in Tampa.
We’ve stayed there once before and truth be told the only gambling I splurge on occasionally is the Sex in the City slot just so I can watch the clips from the show! Anyway, the casino just opened a Hard Rock Cafe and I just had to try it! I’ve dined at Hard Rock Cafe’s all over- including Memphis, Atlanta, and Hollywood to name a few. Even back home we have a Hark Rock Cafe in Destin that I celebrated a birthday or two at.
But this Hard Rock Cafe was the most impressive out of them all!
They serve simple southern food~ Burgers & BBQ. It couldn’t be more perfect for us. So today I’m sharing with you my favorite Molasses BBQ Chicken Sandwich Recipe below.
Our table had perfect view of the stage!
2 huge screens played music videos. It was a nice throwback since
MTV never plays music videos anymore!
Memorabilia decorated the entire restaurant.
Speaker lights and microphone host stand
They have the BEST drinks~ My favorite is Pickled Tink: Raspberry Vodka,
Pina Colada, and Strawberries! The perfect girlie drink.
Ahh the BBQ~ Simply the best! I had Hickory Smoked BBQ Pork.
The bar had a screen on the ceiling playing music videos.
Time for a Hard Rock inspired recipe~
Molasses BBQ Chicken Sandwiches
Ingredients:
Makes 4 servings
- 6 tablespoons ketchup
- 2 tablespoons apple cider vinegar
- 2 tablespoons yellow mustard
- 2 tablespoons molasses
- 1 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground ginger
- 16-20 ounces skinless, boneless chicken thighs {about 6}
- 4 sandwich rolls/buns, cut in half horizontally and toasted
Directions:
- Heat a large, deep skillet over med-low and place chicken in the pan.
- Mix together all the remaining ingredients in a bowl (except buns, of course).
- Pour on top of chicken, covering each thigh.
- Cover pan with a lid and cook on med-low.
-
The chicken is done when it is cooked through and fork tender, about 25 minutes.
- Shred the chicken with a fork.
- Serve warm, piled high on toasted buns.
*You can also prepare this in a Crock-Pot by adding a 14oz can of chicken broth to the chicken thighs and 3/4 of the BBQ sauce. Then cook on high for 4 hours (low for 6), shred and add to buns and drizzle on remaining sauce.
Heat a large, deep skillet over med-low and place chicken in the pan.
Mix together all the remaining ingredients in a bowl (except buns, of course).
This is my go to sweet and tangy BBQ!
You will have a wonderful smelling, thick BBQ sauce!
Pour on top of chicken, covering each thigh.
Cover pan with a lid and cook on med-low.
The chicken is done when it is
cooked through and fork tender, about 25 minutes.
Shred the chicken with a fork.
You can also prepare this in a Crock-Pot by adding a 14oz can of chicken broth to the chicken thighs and 3/4 of the BBQ sauce. Then cook on high for 4 hours (low for 6), shred and add to buns and drizzle on remaining sauce.
Serve on warm toasted buns with coleslaw and baked beans!
Messy but finger lickin’ good!
Happy Cooking!
~Nicole
This is making me hungry again!!!
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