Subj : Chick'N - 08
To   : All
From : Dave Drum
Date : Tue Aug 23 2022 11:58:44

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled BBQ Chicken Sandwiches
 Categories: Poultry, Vegetables, Breads, Chilies, Bbq
      Yield: 8 servings
 
MMMMM------------------------PICKLE SLAW-----------------------------
    1/2 c  Mayonnaise
    1/4 c  Dill pickle juice
      1 tb Sugar
    1/2    Green cabbage; thin
           - shredded
      2 md Carrots; grated
    1/4 c  Dill pickles; chopped

MMMMM----------------------CHICKEN FILLING---------------------------
      2 lb Boned skinned chicken
           - breast; butterflied
      2 tb Olive oil
    1/2 ts Kosher salt
    1/2 ts Black pepper
  1 1/2 c  HankgCOs Kansas City BBQ
           - Sauce
      8    Hamburger buns

MMMMM------------------------SERRANO MAYO-----------------------------
      3    Grilled serrano chilies;
           - seeded
      1 c  Mayonnaise
           Juice from 1/2 lime
        pn Salt
 
  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.
  
  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.
  
  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/74+|C. 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.
  
  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.
  
  Split grilled peppers in half and remove seeds. Add to a
  small food processor with mayo, lime juice, and salt.
  Pulse until combined.
  
  Toast your sandwich buns (if you want to) and smear with
  serrano mayo if yougCOre 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.
  
  By: Nick Evans
  
  Serves: 8 servings
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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