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:

Quickview
664k Calories
32g Protein
22g Total Fat
83g Carbs
19% Health Score
Limit These
Calories
664k
33%

Fat
22g
35%

  Saturated Fat
3g
21%

Carbohydrates
83g
28%

  Sugar
35g
40%

Cholesterol
56mg
19%

Sodium
1393mg
61%

Get Enough Of These
Protein
32g
66%

Vitamin B3
16mg
80%

Selenium
44µg
64%

Vitamin B1
0.64mg
43%

Manganese
0.85mg
42%

Vitamin B6
0.82mg
41%

Folate
140µg
35%

Vitamin B2
0.52mg
30%

Phosphorus
294mg
30%

Iron
4mg
27%

Calcium
264mg
26%

Vitamin E
3mg
22%

Potassium
702mg
20%

Vitamin K
20µg
19%

Vitamin B5
1mg
18%

Fiber
3g
16%

Magnesium
62mg
16%

Copper
0.22mg
11%

Zinc
1mg
9%

Vitamin A
342IU
7%

Vitamin C
5mg
7%

Vitamin B12
0.17µg
3%

covered percent of daily need
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Food Trivia

The first soup was made from hippopotamus and dates back to 6000 B.C.

Food Joke

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