Bbq Chicken Grilled Cheese Sandwiches Recipe 465

Steps:

• Heat olive oil in a a skillet over medium heat. Add in chicken and onion. Cook just until chicken is warmed through and onion has softened. Stir in BBQ sauce and cilantro. Mix well. Transfer to a bowl and set aside. Heat a skillet or griddle over medium heat. To assemble a sandwich: Spread one side of each slice of bread with butter. Place one slice of cheese on the non-buttered side. Spoon ½ cup of chicken mixture on top. Place another piece of cheese on top of the chicken. Top with another slice of bread with the buttered side facing out. Repeat with remaining ingredients to make 4 sandwiches. Cook sandwiches over medium heat 3 to 4 minutes each side or until golden brown and the cheese has melted. Serve.

Steps:

• 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.

Steps:

• Adjust oven rack to upper-middle position and heat oven to 400 degrees.
• Fry bacon in large nonstick skillet over medium-high heat until crispy, about 4 minutes. Transfer to a large paper towel-lined plate and pour off all but 1 tablespoon fat.
• Pat chicken dry with paper towels and season with salt and pepper. Cook chicken in bacon fat until browned on one side, about 4 minutes.
• Flip chicken and add barbecue sauce, chile and water. Cover, reduce heat to medium, and simmer until chicken is cooked through and sauce is slightly thickened, about 8 minutes. Remove chicken from skillet and slice crosswise into 1/4-inch pieces.
• Arrange buns cut side up on baking sheet. Divide chicken among bottom halves of rolls and top with sauce, cheese, bacon and green onions. Bake open-faced sandwiches in oven until cheese melts and buns are golden brown, about 4 minutes.
• Top each sandwich with toasted roll top. Serve.

Steps:

• Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.
• In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.
• When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.

Steps:

• Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, brushing occasionally with BBQ Sauce. Serve chicken on rolls topped with lettuce and tomato. Serve with additional BBQ Sauce, if desired.