BBQ CHICKEN SANDWICH RECIPE BY TASTY
Here's what you need: vegetable oil, large, boneless, skinless chicken breast, fine sea salt, freshly ground black pepper, barbecue sauce, pretzel buns, coleslaw
Provided by Katie Aubin
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 657 calories, Carbohydrate 76 grams, Fat 23 grams, Fiber 2 grams, Protein 32 grams, Sugar 35 grams
GRILLED BBQ CHICKEN SANDWICH RECIPE - (4.3/5)
Provided by dkanon
Number Of Ingredients 5
Steps:
- Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, brushing occasionally with BBQ Sauce. Serve chicken on rolls topped with lettuce and tomato. Serve with additional BBQ Sauce, if desired.
GRILLED CHICKEN SANDWICH
Provided by Food Network
Time 1h55m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the marinade: Combine the lime juice, garlic, oregano, 4 tablespoons salt, 1 1/2 tablespoons pepper, chili powder, and oil in a large bowl. Add the chicken and marinate for 1 hour. Preheat the grill. Lift chicken out of the marinade and grill on both sides until nicely browned and cooked through, to 165 degrees F on an instant-read thermometer.
- For the chipotle mayonnaise: In a food processor, puree the chiles to a smooth consistency. Set aside 3 tablespoons of the chipotle puree.
- Clean the bowl of the food processor and add the garlic and brown sugar and pulse. Scrape down the sides of the work bowl and add 1/2 teaspoon salt, lemon juice, mayonnaise, sour cream and the reserved chipotle puree. Process to combine thoroughly. Store the mixture in an airtight container for up to 3 weeks.
- For the pesto mayonnaise: Combine the mayonnaise and pesto. Store the mixture in the refrigerator for up to 3 weeks in an airtight container.
- To assemble: Spread the mayonnaise on the cut-side of the top and bottom halves of the buns. Top with Maximus Minimus Grilled Chicken thighs and cilantro (the more the better).
BARBECUE GRILLED CHICKEN
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, and cook, stirring, until golden, about 30 seconds. Add 1/2 cup water and the ketchup, molasses, vinegar, Worcestershire, allspice, clove, chipotles and 1/2 teaspoon salt and bring to a boil. Reduce the heat, and simmer, stirring occasionally, until thickened, about 10 minutes. Puree in a blender or food processor until smooth. Store the sauce in the refrigerator until ready to grill the chicken. (Sauce can be made up to 1 week in advance.)
- Prepare a grill for high heat and then adjust the heat to medium. Separate 3/4 cup of the barbecue sauce and reserve for serving.
- Lightly season the chicken with salt and pepper. Lightly oil the grill grate. Sear the chicken, skin-side down, until well-marked, about 5 minutes. Reduce the heat to low. Cook the chicken, covered, turning and basting with the barbecue sauce every 5 minutes, until the chicken is just cooked through, about 25 minutes more. Do not baste during the last 5 minutes to prevent cross-contamination.
- Serve the chicken with the reserved sauce.
GRILLED BBQ CHICKEN SANDWICHES
Steps:
- For the barbecue sauce: In a medium saucepot over medium heat, add the ketchup, apple cider vinegar, dark brown sugar, Worcestershire sauce, black pepper, garlic powder, dry mustard, onion powder, hot sauce and 1 cup water and stir to combine. Bring the mixture to a simmer, then reduce the heat to low and cook until the sauce is thickened, about 1 1/2 hours.
- For the chicken: Heat a grill pan over medium-high heat.
- Lightly drizzle some olive oil onto the chicken to prevent the chicken from sticking to the grill pan. Season the chicken with salt and pepper. When the grill pan is hot, add the chicken and cook until char marks appear and the chicken is cooked through, 2 to 3 minutes per side.
- Toss the chicken with the barbecue sauce. Let simmer on low until ready to serve, to infuse the chicken with the flavor of the sauce.
- For the sandwich: Spread an even layer of mayonnaise on the top and bottom of a potato bun, add the chicken, a few red onion slices and 2 bread and butter pickles. Top with the other half of the potato bun.
GRILLED BARBECUE CHICKEN
Make and share this Grilled Barbecue Chicken recipe from Food.com.
Provided by mommyoftwosweetboys
Categories Chicken Thigh & Leg
Time 6h42m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Place chicken on a rimmed baking sheet.
- Make spice rub: Sprinkle spice mix and rub onto chicken.
- Cover with plastic wrap and chill for at least 6 hours.
- Make sauce: Combine all ingredients in a large pan. Bring to a boil, stirring continuously. Simmer, uncovered, for 15 minutes, stirring occasionally, until thickened. Remove from heat.
- Preheat grill to medium low; oil when hot.
- Cook chicken for 10 minutes, turnover and cook for 8 minutes longer.
- Brush sauce on one side of the chicken, turn over and cook for 3 minutes.
- Brush remaining side with sauce, turn over and cook for 3 minutes, or until cooked through.
Nutrition Facts : Calories 431, Fat 16.4, SaturatedFat 4.5, Cholesterol 103.6, Sodium 1621.9, Carbohydrate 41.4, Fiber 1.1, Sugar 33.3, Protein 24.7
BBQ PULLED CHICKEN SANDWICHES
This is an amazing recipe! There's nothing better than BBQ pulled chicken sandwiches!
Provided by Tara Shepard
Time 4h20m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 516.5 calories, Carbohydrate 61.6 g, Cholesterol 82.5 mg, Fat 11.6 g, Fiber 2.7 g, Protein 37.7 g, SaturatedFat 4.6 g, Sodium 1225.9 mg, Sugar 13 g
SHREDDED BBQ CHICKEN SANDWICHES
I modified recipe#141965 & came up with this version! I love the sweet & spicy taste, plus the simmering time makes the house smell delicious!
Provided by LUVMY2BOYS
Categories Lunch/Snacks
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a medium sized skillet, cook chicken until no longer pink.
- Shred with 2 plastic forks.
- Mix sauce ingredients in a medium saucepean; add chicken.
- Heat on medium, then reduce heat to low.
- Cover & simmer for 50-55 minutes, stirring occassionally, until chicken has absorbed most of the sauce.
- Careful not to overcook or chicken might become too dry!
- Serve on toasted buns.
Nutrition Facts : Calories 248.1, Fat 10.6, SaturatedFat 3, Cholesterol 72.6, Sodium 712.7, Carbohydrate 13.2, Fiber 0.2, Sugar 10.4, Protein 24.8
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