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BBQ Chicken Lettuce Cups with Peach Salsa

July 25, 2014

BBQ Chicken Lettuce Cups with Peach Salsa

Truth be told, I’m doing Kimberly Snyder’s 3 day cleanse right now, and these photos are killing me. I have a caffeine headache, and just can’t seem to put anything creative together for ya right now. But that doesn’t mean that this recipe isn’t down-right delicious! This is one of those recipes that everyone will love. How do I know? The hubs was excited for leftovers.

Here’s how they all go down. First, I got a chicken from the farmer’s market – about a 6 pounder will do. I cut it up into it’s parts, and roast it – it seems to roast a little quicker that way. This is what my farmer’s market chicken looks like after I’ve cut it up.
BBQ Chicken Lettuce Cups with Peach Salsa
I like to keep the bones after I’ve picked them clean to make my chicken stock. Not one part of that chicken is wasted!

While the chicken cooks, get that salsa made. It takes some time to dice by hand, but you could use a food processor if you wanted to! Just do each ingredient separately, cutting it up into rough chunks first, and pulse sparingly. I like to keep my knife skills sharp, so I go it the hard way. Either way you choose, it will still turn out delicious!

BBQ Chicken Lettuce Cups with Peach Salsa

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BBQ Chicken Lettuce Cups with Peach Salsa

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BBQ Chicken Lettuce Cups with Peach Salsa
Nutrition Information
  • Serves: 4
  • Serving size: 3 Cups
Recipe type: Poultry
Cuisine: American
Prep time: 
Cook time: 
Total time: 
For the Salsa
  • 2 Cups Finely Diced Peaches (about 2 peaches)
  • ½ Cup Finely Diced Onion
  • 3 Fresno Chiles, very finely diced
  • ¼ Cup Chopped Cilantro
  • Juice of ½ lime
For the Cups
  • 5-6 Pound Whole Chicken, cut up into thighs, breasts, and wings
  • 2 Tablespoons Cajun Seasoning
  • ¾ Cup BBQ Sauce
  • 1 Head Butter Lettuce
For the Salsa
  1. Combine all the ingredients for the salsa in a bowl. Refrigerate until ready to use.
For the Cups
  1. Preheat the oven to 400°F, and place the chicken on a foil/parchment/baking mat lined baking sheet. Season the chicken under the skin, and place in the oven for 30 minutes, or until the juices run clear.
  2. Let the chicken sit until cool enough to handle, about 5-10 minutes, then pick the meat off the bones and put into a bowl. It should yield about 3½ to 4 cups of chicken. Add in the BBQ Sauce, and mix well.
  3. Wash the butter lettuce, and carefully remove 12 leaves. Dry with a paper towel.
  4. Fill each leaf with ⅓ cup of the filling, and top with the Peach Salsa (below).
If you don't want to bother cooking the chicken, pick up a pre-cooked rotisserie chicken from the grocery store!

No fresno chiles? No problem! You can use a whole jalapeno if you're feeling freaky, otherwise, halve it and see how that grabs ya.



  1. Cathy | She Paused 4 Thought
    August 7, 2014 at 11:53 am

    I love anything in a lettuce cup, well ok, almost anything. The peach salsa looks like a perfect topping for the BBQ chicken. YUM!

  2. Nathan
    August 13, 2014 at 4:24 pm

    Can I get an Amen for home-made chicken stock. Good for you. Old school. Old school.


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