Aug 23, 2010

BBQ Pulled Chicken Sandwiches



I have been craving comfort food the past few days so I thought I would go back to my Southern roots with this delicious sandwich. Back home in my small Tennessee town we have a small BBQ pit and I would visit it quiet often to get this sandwich with fries and a coke. I sure miss Southern food sometimes. This hearty meal will please the men in your life.

MARINADE:
3 tablespoons olive oil
2 tablespoons dark brown sugar
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground ginger
1 pound (about 2 portions) skinless, boneless chicken breasts
Cooking spray

SAUCE:
2 teaspoons vegetable oil
1/2 cup finely chopped onion
2 tablespoons dark brown sugar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon ground allspice
1/2 teaspoon crushed red pepper flakes
1 cup ketchup
2 tablespoons cider vinegar
Salt and pepper, to taste

FOR SANDWICH:
4 sandwich rolls or 8 mini slider buns (or halved dinner rolls), toasted lightly
Dill pickle chips

1. Combine the oil and spices for the marinade in a large bowl. Add chicken to the bowl and rub spice mixture evenly over chicken. Marinade for at least 30 minutes, or overnight in the refrigerator. When ready, heat grill to medium-high heat. Cover and grill chicken for 15 minutes, or until a thermometer registers 180°, turning occasionally. Let stand for 5 minutes. Place chicken on a cutting board and shred with 2 forks.

2. To prepare sauce, heat canola oil in a medium saucepan over medium heat. Add onion; cook for 5 minutes or until tender, stirring occasionally. Stir in brown sugar and all spices; cook 30 seconds. Stir in ketchup and vinegar; bring to a boil. Reduce heat and simmer 10 minutes, or until slightly thickened, stirring occasionally. Stir in shredded chicken. Cook 2 minutes, or until thoroughly heated.

3. Place desired amount of chicken mixture on bottom halves of sandwich rolls and a few tablespoons of sauce. Top each serving with 2 pickle chips and top roll half.

Yields: 6-8 servings

7 fabulous comments:

  1. If it weren't for that pesky ocean I would be right over for supper LOL! That looks SO yummy!!

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  2. Thanks so much you know I think I liked this to much. I pigged out on this like crazy LOL.

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  3. The barbeque sandwiches look great. We did did similar Barbeque chicken sandwich with ciabatta rolls at http://desigrub.com/2010/08/a-tale-of-two-barbeque-chicken-sandwiches/ . There we compared two different kind of meat with exact same preparation.

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  4. mmm sounds and looks utterly delicious. mashallah, love your blog logo!

    glad to see another muslimah rocking the blog world

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  5. CAFE PEPELA / Tavuk Suyuna Çorba TadındaAug 26, 2010 07:06 PM

    Es-Selam Noor.
    İt looks great!
    Well done..

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  6. Thanks everyone and they all look so good. Love your blogs. YK thank you I designed everything myself :)

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  7. This looks and sounds delicious!

    Good work!

    Cheryl
    http://r.evie.ws/view-review/bbq-secrets-revealed

    ReplyDelete

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