Lay's Potato Chips, Barbecue, 9.5 oz
Each bag of LAY€S Barbecue Flavor Potato Chips are a savory reason to smile. Our trademark seasoning captures everything you love about a summer barbecue: a smoky aroma, finger-lickin€ good BBQ flavor and of course, a crispy crunch.
It€s funny how something as simple as a bowl of chips can bring people together. Whether it€s party time or family time, everyone loves gathering around the chip bowl. With conversations swirling and laughter all around, each bag of LAY€S Barbecue Flavor Potato Chips is an opportunity to make memories.
From the everyday snack to the impromptu get-togethers, LAY€S Barbecue Flavor Potato Chips are the perfect addition to any occasion. And with LAY€S big bags you can share more delicious flavor by the handful.
In 1932, Herman Lay, the founder of the H.W. Lay Co., started selling LAY€S potato chips right out of his Ford Model A. Now, 75 years later, LAY€S chips are still being made with genuine, trusted ingredients. And after nearly a century in the €œchip business,€ we€re not stopping anytime soon. Here at Frito-Lay, we continue to innovate so that we can provide reliable, well-crafted products that are as good as they are fun.
Enjoy the traditional taste of LAY€S Barbecue Flavor Potato Chips all on their own, pair them with your favorite dip, or mix things up with your own culinary creation. The home-style taste of LAY€S Barbecue Flavor Potato Chips makes them a perfect ingredient for many delicious recipes.
Take the tasty adventure beyond the bag, and use LAY€S chips to whip up something delicious enough to gather the whole family around.
The 2012 Memphis in May BBQ Champ, Wayne Booth used LAY€S Barbeque Flavor Potato Chips to create Red Hot Smokers Chicken, showing you how to grill champion BBQ chicken right in your backyard.
4 boneless, skinless chicken thighs
2 oz Italian dressing
4 slices bacon
cup Red Hot Smokers Dry Rub (see recipe*)
Red Hot Sauce BBQ Sauce (see recipe*)
*This recipe and others are available on the Frito-Lay website at www.fritolay.com/recipes. Disclosure: Frito-Lay is not liable or responsible for the outcome of any recipes from this website, as the ingredients used cannot be controlled nor can the environment where the recipe is made.
1. Place chicken thighs in a nonreactive bowl with the Italian dressing, cover and marinate for 3 hours in the refrigerator.
2. Prepare barbecue or grill.
3. Wrap the chicken pieces in bacon and secure with skewers or toothpicks.
4. Season both sides with dry-rub mixture
5. Place chicken on the grill over indirect, medium heat.
6. Cook for approximately 1 hour at 325°F to 350°F or until the internal temperature of the chicken reaches 165°F.
7. During the last 15 to 20 minutes, glaze the thighs with BBQ sauce.
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