I ’m always agitated for summer grilling. This summer, there will be WAY smaller BBQ shindig parties at my house, but I ’ll still be using the caff to fire over easy family fashions like these Grilled BBQ Chicken Sandwiches!
These sandwiches have a nice tang to them thanks to a manual BBQ sauce( but you can use store- bought as well) and a fix slaw, which is just my favorite. Will my kiddies eat these sandwiches though?!
How to Grill Juicy Chicken guts :
It’s easy to caff funk guts so they stay juicy. The problem is, utmost people caff them into submission. I gave some rough time attendants in the form, but an moment- read thermometer is your friend.
Generally, funk is considered completely cooked when an moment- read thermometer fitted into the thickest part reads 165 ̊F. But flash back meat continues to cook once it’s been taken off the heat. Not overcooking funk is the stylish way to make sure it’s juicy and succulent.
Also, when I caff my funk, I like to butterfly the funk guts so they cook briskly and there's lower of a chance of drying out the meat.
RECIPE :
SERVINGS : 8 Sandwiches
INGREDIENTS :
Pickle slaw :
- 1/2 cup mayonnaise
- 1/4 cup dill pickle juice
- 1 tablespoon sugar
- 1/2 green cabbage, thinly shredded (about 4 cups)
- 2 medium carrots, grated (about 1 cup)
- 1/4 cup dill pickles, chopped
Chicken filling :
- 2 pounds boneless skinless chicken breasts, butterflied
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 to 1 1/2 cups Hank’s Kansas City BBQ Sauce or store-bought
- 8 hamburger buns
DAD ADD! Serrano mayo :
- 2 to 3 grilled serrano peppers, seeds removed
- 1 cup mayonnaise
- Juice from 1/2 lime
- Pinch salt
METHOD :
1- Make the slaw :
Whisk together mayo, pickle juice, and sugar. Stir in shredded cabbage, carrots, and pickles. Stir together and taste. Season to your liking. Slaw can be made a day or two in advance with no problem.
2- Heat the grill and prepare the chicken :
Preheat grill to medium-high heat. To butterfly the chicken, use a sharp knife to slice the chicken horizontally – leaving the edge connected so you can open the chicken breast – making it thinner and therefore faster-cooking. Then drizzle with olive oil, salt, and pepper.
Pour 1/2 cup of BBQ sauce into a bowl and set it aside. You will add it to the cooked chicken later.
3- Grill the chicken and chiles (if using):
Add chicken to grill and spoon BBQ sauce over each piece of chicken. You will use 1/3 to 1/2 cup of BBQ sauce for this part of cooking.
Grill for 5 to 6 minutes on the first side. Flip and add BBQ sauce to the second side. Grill for another 5 to 6 minutes on the second side or until the chicken breasts reach 165 ̊F. Remove from the grill.
As the chicken grills, add 2 to 3 serrano peppers to the grill. Grill them for 2 to 3 minutes per side. Remove and let cool.
NOTE: If you do not butterfly your chicken breasts, you will need to grill them for 8 to 10 minutes longer than this.
4- Shred the chicken :
When chicken comes off the grill, let it cool briefly and then use two forks to shred or roughly chop the chicken. Stir the 1/2 cup of BBQ sauce you set aside in step 1 into the shredded chicken.
5- Making the serrano mayo :
Split grilled peppers in half and remove seeds. Add to a small food processor with mayo, lime juice, and salt. Pulse until combined.
6- Make your sandwich :
Toast your sandwich buns (if you want to) and smear with serrano mayo if you’re using it. Top with a heap of pickle slaw and shredded BBQ chicken. Serve with chips and pickles on the side.
Leftover chicken will keep in the fridge for 3 to 4 days or freeze in an airtight container for up to three months.
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