Grilled BBQ Chicken Sandwiches
The recipe Grilled BBQ Chicken Sandwiches can be made in approximately 2 hours. This dairy free recipe serves 8 and costs $1.86 per serving. This main course has 657 calories, 30g of protein, and 21g of fat per serving. This recipe is liked by 703 foodies and cooks. It will be a hit at your The Fourth Of July event. This recipe from Foodnetwork requires dry mustard, olive oil, mayonnaise, and onion powder. Overall, this recipe earns an amazing spoonacular score of 94%. If you like this recipe, you might also like recipes such as BBQ Chicken Grilled Cheese Sandwiches, Grilled BBQ Chicken Sandwiches with Spicy Avocado Spread, and BBQ Pulled Pork Grilled Cheese Sandwiches.
Servings: 8
Preparation duration: 35 minutes
Cooking duration: 85 minutes
Ingredients:
1/2 cup apple cider vinegar
1 teaspoon freshly ground black pepper
16 bread-and-butter pickle slices
4 chicken cutlets, pounded to 1/2 inch thick
1/2 cup dark brown sugar
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon hot sauce
2 cups ketchup
Kosher salt and freshly ground black pepper
Mayonnaise, for spreading
Olive oil, for lightly coating the chicken
1 teaspoon onion powder
8 potato buns
1 medium red onion, sliced
2 tablespoons Worcestershire sauce
Equipment:
pot
grill pan
Cooking instruction summary:
Watch how to make this recipe. 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.
Step by step:
1. Watch how to make this recipe.
2. 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
1. Heat a grill pan over medium-high heat.
2. 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.
3. Toss the chicken with the barbecue sauce.
4. Let simmer on low until ready to serve, to infuse the chicken with the flavor of the sauce.
For the sandwich
1. 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.
Nutrition Information:
covered percent of daily need
