Barbecue Chicken Sandwiches Food

BBQ CHICKEN SANDWICHES

Steps:

• In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the salsa, ketchup, brown sugar, vinegar, Worcestershire sauce, chili powder, salt and pepper. , Stir in chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve about 1/3 cup chicken mixture on each bun. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve in buns.

BBQ CHICKEN SANDWICHES

Steps:

• Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.
• In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.
• When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.

CLASSIC BBQ SANDWICH

Steps:

• Pre-heat your BBQ to medium heat.
• Heat oil in a skillet over medium heat and fry the onion and garlic. Add ketchup, honey, brown sugar, cider vinegar, Worcestershire sauce, salt and pepper. Cook this mixture for a few minutes to thicken the sauce. Remove from heat and pour half the sauce into a bowl. Let stand.
• Add the raw chicken to the bowl with the BBQ sauce and coat well. Discard this sauce.
• Cook chicken on the BBQ for 5-7 minutes a side or until the temperature registers 165ºF with a digital meat thermometer.
• Using the remaining BBQ to brush over your grilled chicken.
• Serve chicken on previously toasted Kaiser roll, topped with lettuce, tomato and onion.

BBQ CHICKEN SANDWICHES

Steps:

• Heat the butter in a 2-quart saucepan over medium heat. Add the pepper, if desired, onion and celery and cook until they're tender, stirring occasionally.
• Stir the barbecue sauce and chicken in the saucepan.
• Cook until the mixture is hot and bubbling, stirring occasionally. Divide the chicken mixture among the rolls.

PULLED BBQ CHICKEN SANDWICHES

Steps:

• Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes.
• Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll.

BARBECUED CHICKEN SALAD SANDWICHES

Steps:

• Place the chicken in a shallow baking dish; add barbecue sauce. Turn to coat; cover. Refrigerate overnight., Grill chicken, covered, over medium-high heat until a thermometer reads 165°, 6-8 minutes on each side. Cool; cover and refrigerate chicken until chilled. , Chop chicken; place in a large bowl. Stir in the mayonnaise, onion, celery, salt and pepper flakes. Serve on rolls with tomato and lettuce.

PULLED BBQ-CHICKEN SANDWICHES

Steps:

• In a small bowl, whisk together ketchup, brown sugar, vinegar, Worcestershire, and paprika. Season with salt and pepper.
• Heat 1 tablespoon oil in a 5-quart Dutch oven or other heavy pot over medium-high. Season chicken generously with salt and pepper. Working in three batches, and adding remaining 1 tablespoon oil as necessary, sear chicken until golden, about 4 minutes per side. Transfer to a plate.
• Drain all but 1 tablespoon oil from Dutch oven; reduce heat to medium. Add onion and garlic; cook, stirring, until tender, 6 to 8 minutes. Add beer and barbecue sauce; stir until combined. Return chicken and any accumulated juices to Dutch oven. Bring to a boil, then reduce heat, cover, and simmer until chicken is very tender, about 1 hour. Turn off heat.
• Transfer chicken to plate; let cool. When cool enough to handle, remove skins (and reserve, if crisping; see Cook's Note, below) and bones; discard bones. Shred chicken into large pieces with two forks.
• Bring sauce to a simmer and reduce until slightly thickened, about 30 minutes. (You should have about 3 cups.) Mash garlic with a potato masher until broken down. Return shredded chicken to Dutch oven and heat through, or let cool to room temperature and refrigerate in an airtight container up to 3 days (gently reheat before serving). Serve on potato buns.

BBQ PULLED CHICKEN SANDWICHES

Steps:

• Place chicken into the bottom of a slow cooker and cover with water. Cook on High until it is no longer pink in the center and falls apart when pulled, about 4 hours.
• Puree onion and garlic in the bowl of a food processor until finely minced.
• Remove chicken from the slow cooker and shred meat with 2 forks. Discard cooking water.
• Return chicken to the slow cooker. Add pureed onion-garlic mixture, barbeque sauce, vinegar, salt, and pepper. Mix well and cook on High until heated through, about 10 minutes.
• Serve on buns with mozzarella cheese.

BBQ CHICKEN SANDWICH RECIPE BY TASTY

Steps:

• Heat a grill over medium-high heat and clean and lightly oil the hot grates.
• Season the chicken breasts with salt and pepper and place on the grill. Grill the breast for 5 minutes, then flip, brush with some of the barbecue sauce, and continue to grill until cooked through, 5-7 minutes more.
• Transfer the chicken to a plate and set aside to cool slightly.
• Use 2 forks to shred the chicken, add to a bowl, and toss with the remaining barbecue sauce.
• Serve on pretzel buns with coleslaw.
• Enjoy!

SUPER SIMPLE BARBECUE CHICKEN SANDWICHES

Steps:

• In a bowl, combine the chicken, BBQ sauce and jalapeños (if using).
• Slightly heat mixture in microwave if you'd like.
• Divide the mixture evenly among buns.
• Great with coleslaw, potato salad or kettle chips!
• EAT!

CHOPPED BARBECUE-CHICKEN SANDWICH

Steps:

• Heat a grill to medium-high. Season chicken with salt and pepper. Lightly brush grates with oil. Grill chicken, flipping halfway, until cooked through, about 4 minutes a side. Brush both sides with barbecue sauce and continue cooking, flipping once, until caramelized and lightly charred in places, about 2 minutes more. Transfer to a cutting board and let stand 10 minutes, then coarsely chop.
• Combine cabbage, scallions, mayonnaise, celery seed, and vinegar in a bowl. Season to taste and toss to combine.
• Grill buns, split-sides down; until lightly golden, about 1 minute. Serve with chopped chicken and drizzle with more barbecue sauce. Top with coleslaw.