Chicken On A Bun Food
CHICKEN ON A BUN
This recipe is the easiest you can find. It is a cheater's version of what they serve at St Hubert's restaurant.Try to find the St Hubert BBQ sauce(gravy),but I'm sure your favourite will work. Serve with fries. This is fast food at home. Even the greatest chefs cheat sometimes. Enjoy! Great chicken you can prepare yourself for this recipe. .Recipe #365053
Provided by Sageca
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Open cans and pour sauce in slow cooker or skillet.
- Remove skin and bones from your chicken.
- Cut in slices and chunks bite size pieces.
- Place in sauce.
- Simmer for 2 hours so that flavours can mingle.
- Grill your buns.
- Serve chicken on buns.
- Serve a container of sauce on the side to dip your chicken on a bun and your fries.
Nutrition Facts : Calories 501.3, Fat 13.7, SaturatedFat 3.7, Cholesterol 56.7, Sodium 1494.1, Carbohydrate 74.1, Fiber 1.8, Sugar 40.7, Protein 18.1
CHICKEN ON A BUN
Make and share this Chicken On a Bun recipe from Food.com.
Provided by Miss Annie
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 7 ingredients.
- Spread mixture on the buns; top with cheese and place on a cookie sheet.
- Bake at 350ºF for 10 minutes, or until cheese melts.
CHICKEN SPIEDIES (MARINATED CHICKEN ON A BUN)
Meet the chicken spiedie: chicken that tastes like it has been marinated in Italian dressing, skewered and grilled over charcoal, and put onto a soft, white bun with absolutely nothing else on it.
Provided by Tyler Kord
Categories Chicken Sandwich Dinner Lunch Vinegar Dairy Free Soy Sauce
Number Of Ingredients 16
Steps:
- In a blender, combine the oil, lemon juice, vinegar, garlic, mint, dill, salt, soy sauce, garlic powder, black pepper, oregano, red pepper flakes, and cardamom and puree until smooth and emulsified.
- Put the chicken in a large mixing bowl and pour the marinade over it, reserving about 1⁄2 cup marinade in a small bowl, and covering and refrigerating it. Mix the chicken well with the marinade, cover, and refrigerate for at least 4 hours or up to 24. The acidic marinade will start to break down the chicken, so if a more tender texture bothers you, marinate for 4 to 5 hours. I, however, am a fan of that texture and think an aggressively long, 24-hour marinade gives the chicken that much more flavor.
- Heat a grill until it is so hot you (almost) can't look directly at it. Skewer the chicken; you can make a giant skewer to save space or lots of little ones for easier turning. Cook the skewered chicken, turning three times, until nicely charred, 5 to 7 minutes on each of the four sides. Let the chicken rest for 10 minutes, then take it off the skewers.
- To serve on the rolls, top with whichever of the following makes you the happiest: lettuce, tomatoes, onion, reserved marinade, pepperoncini, olives. Or don't use any toppings, as it's meant to be eaten, in my book (which this literally is).
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