Delicious Pit Boss Chicken Recipe

If you’re looking for a new flavor combination, then this Pit Boss Chicken Recipe is sure to tantalize your tastebuds. With a blend of international flavors to satisfy your palate, this is a great dish for feeding family and friends.

Using a combination of Asian, Latin, and American flavors, this recipe is a prime example of how food cultures can inspire one another. The succulent chicken is marinated in a mixture of garlic, chili powder, and Chinese Five-Spice, which is then charred on the grill to perfection. It’s served alongside a spicy and creamy avocado-slaw to cool down the palate, and toasted garlic-papaya salsa to add a bright splash of flavor into the mix.

This Pit Boss Chicken is an easy dish to whip up that packs a lot of flavor, making it perfect for any occasion. The best part is, you can modify it to fit your preferences. So if you aren’t into spicy food, you can reduce the amount of chili powder in the marinade until it’s just right for you.

And if you want to make it even more interesting, try adding different herbs or spices to give it your own flair. For instance, you can add coriander, cumin, and thyme for more of an Indian-flavored experience. Or, if you want to keep it within the Latin-American flavor palette, add some cilantro, oregano, and paprika instead.

Once you’ve made your own version of Pit Boss Chicken according to your own taste, it’s time to fire up the BBQ and get grilling. Serve the chicken with a side of fresh Mexican-style beans and rice, or have it as a sandwich in a warm tortilla wrap. Either way, its flavors will make everyone snap their fingers in delight as they taste its unique blend of culinary cultures.


– 4 chicken thighs
– 1 teaspoon garlic powder
– 1 teaspoon chili powder
– 1 teaspoon Chinese Five Spice
– Salt and pepper to taste
– 1/4 cup olive oil


– 1 cup cabbage, shredded
– 1/4 cup cilantro, chopped
– 1/4 cup green onion, chopped
– 1/4 cup mayonnaise
– 1 teaspoon sugar
– Juice of 1 lime
– 1/2 teaspoon garlic powder
– 1 avocado, diced
– Salt and pepper to taste

Garlic-Papaya Salsa

– 2 cloves garlic, minced
– 4 tablespoons olive oil
– 2 tablespoons red onion, chopped
– 1/2 papaya, diced
– 1/2 teaspoon chili powder
– Juice of 2 limes
– 2 tablespoons cilantro, chopped
– Salt and pepper to taste


1. Begin by marinating the chicken by mixing together the garlic powder, chili powder, Chinese Five-Spice, salt and pepper, and olive oil in a shallow dish. Add the chicken thighs and stir until fully coated. Cover and let it marinate in the fridge for at least 1 hour.

2. To make the Avocado-Slaw, mix the cabbage, cilantro, and green onion in a bowl. In a separate bowl, mix together the mayonnaise, sugar, lime juice, garlic powder, salt, and pepper.

3. Add the diced avocado to the cabbage mix and toss lightly.

4. Pour the mayonnaise mixture over the cabbage mix and combine until evenly coated.

5. To make the Garlic-Papaya Salsa, heat the olive oil in skillet over medium heat. Add the garlic and red onion, cooking until fragrant.

6. Add the papaya, chili powder, lime juice, cilantro, and salt and pepper. Stir to combine and cook until the vegetables are softened.

7. Preheat a BBQ grill to high. Remove the chicken from the marinade and place on the grill. Grill until cooked through, about 8 minutes per side.

8. Serve the chicken with a side of the Avocado-Slaw and Garlic-Papaya Salsa. Enjoy!