- Place chicken in a large plastic resealable bag. In a small bowl combine marinade mix and oil. Pour over chicken; seal bag and turn to coat. Refrigerate 30 minutes or up to 24 hours.
- Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Grill chicken 15 minutes or until instant-read thermometer registers 165°F, turning once. Transfer to a cutting board. Using a fork, pull meat from the bone; shred meat and place in a medium bowl. Add barbecue sauce; toss to coat.
- In a small bowl combine avocado, lime juice, cayenne, and salt and pepper to taste. Set aside.
- To toast buns, place cut side down on grill about 30 seconds; remove from grill. Spoon pulled chicken onto the bottom half of each bun. Top with avocado mixture, cover with top half of bun, and serve.
View all nutritional information
Calories 424, Calories Fat 164, Total Fat 17g, Saturated Fat 3g, Cholesterol 97mg, Sodium 1197mg, Carbohydrate 33g, Protein 30g
|Calories (fat) extra||39|
|Total Fat (extra)||27|
|Saturated Fat (extra)||19|
|Vitamin A (extra)||4|
|Vitamin C (extra)||3|