Bbq Chicken Cobb Salad

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4 chicken thighs, bone in

2 cups Mesa BBQ Sauce, recipe follows

Salt and freshly ground pepper

BUTTERMILK DRESSING:

1/4 cup sour cream

3/4 cup buttermilk

2 cloves garlic, finely chopped

3 tablespoons finely chopped red onion

2 tablespoons fresh lime juice

1/4 teaspoon cayenne pepper

Salt and freshly ground pepper

3 cups red leaf lettuce, roughly torn

3 cups romaine lettuce, roughly torn

1/2 pound American blue cheese, crumbled

1 large avocado, peeled, pit removed and thinly sliced

1 Vidalia onion, peeled and sliced crosswise into 1/2-inch thick slices and grilled

2 plum tomatoes, quartered

MESA BBQ SAUCE:

2 tablespoons (1/4 stick) butter

1/2 medium red onion, finely diced

3 garlic cloves, minced

6 plum tomatoes, coarsely diced

1/4 cup ketchup

3 tablespoons dark molasses

2 tablespoons Dijon mustard

2 tablespoons dark brown sugar

1 tablespoon honey

1 teaspoon cayenne

1 tablespoon ancho chile powder (available at Hispanic or specialty markets)

1 tablespoon pasilla chile powder (available at Hispanic or specialty markets)

1 tablespoon paprika

1 tablespoon Worcestershire sauce