Who said to have a really good BBQ sandwiches it had to be made from pork? Definitely not me. A friend of mine who does not eat very much pork wanted to know if there was a way to make BBQ with chicken and still have it taste good. Of course, I replied and then headed to the test kitchen to see if I could make it work! I made it a couple of ways at first. I have a rotisserie thing for chicken (like at a grocery store but the chicken stands) and I put some rub spices on a chicken and cooked it that way. Liked the result but then, I only used the breast because that is the lean/low fat part of the chicken so I was a bit of a waste for me. However, if you utilize the entire chicken it would work. The next process that I tried was to grill/smoke some really large chicken breast, let them cool for at least 30 minutes and then shred them for the sandwich. This was a way I liked the best.
I think you will enjoy the B.I.T.E. test with this sandwich a great deal. Enjoy! For comments/questions email email@example.com
BBQ Chicken Sandwich
1/2 cup ketchup
2 Tlb. honey mustard
2 Tlb water
3/4 tsp. ancho chile powder
3/4 tsp. smoked paprika
1/2 tsp onion powder
1/2 tsp. ground cumin
1/2 tsp Worcestershire sauce
1/8 tsp. salt
3 cups cooked shredded chicken (if you use rotisserie chicken take off skin too)
3 Tlb. low fat mayo
2 Tlb cider vinegar
1 tsp. sugar
3 cups coleslaw
1/3 cup chopped green onions (greens too)
combine the ketchup, honey mustard, water,chile powder, smoked paprika, garlic powder, onion powder, ground cumin, Worcestershire sauce and salt in a saucepan. Bring to a simmer and cook for about 10 minutes. combine the sauce and the chicken.
In a bowl, whisk the mayo, vinegar and sugar together. Add the coleslaw and onions. Mix well. Place about 1/2 cup of chicken mixture on a cibatta bun or roll. top each with about 1/4-1/3 of slaw mixture. Enjoy!
NOTE: you can use a regular hamburg bun, by why when there are so many different types of buns/rolls out there. Remember the B. in your B.I.T.E. test