HONEY CHIPOTLE BARBECUE CHICKEN SANDWICHES
From Cooking Light. I made this the other night and it was really yummy. It has a little spice to it, but it's not ultra spicy. Enjoy!
Provided by ChefDarlingNikki
Categories Lunch/Snacks
Time 40m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices, keep warm.
- Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle chilies from can; finely chop and set aside. Reserve remaining chilies and adobo sauce for another use.
- Heat oil in a large nonstick skillet over medium high heat. Add 1 tablespoon minced garlic; sauté 3 minutes or until just beginning to brown. Add 1 teaspoon cumin; sauté 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a paste like consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chilies, vinegar, honey, Worcestershire, and 1/4 tsp salt. Add sliced chicken to sauce; simmer for 3 minutes or until heated through.
- Preheat broiler.
- Split rolls in half, arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly with among bottom halves of rolls, and top chicken evenly with cheese. Broil chicken topped rolls until cheese melts. Remove from oven, top with red onion and top roll halves. Serve immediately.
Nutrition Facts : Calories 413.4, Fat 11.5, SaturatedFat 4.2, Cholesterol 79.2, Sodium 560.4, Carbohydrate 41.6, Fiber 1.9, Sugar 18.4, Protein 35.2
HONEY BARBECUE CHICKEN SANDWICHES
This super easy shredded chicken recipe is great! What I love is the addition of Italian dressing. It gives a little tang to the BBQ sauce. This recipe can easily be doubled or tripled for a crowd. Great for a tailgate, cookout or an easy weeknight meal.
Provided by Heather Trice
Categories Sandwiches
Time 7h5m
Number Of Ingredients 5
Steps:
- 1. Place chicken in slow cooker.
- 2. In a bowl mix bbq sauce, dressing, brown sugar, and Worcestershire sauce. Pour this over the chicken and place lid on slow cooker.
- 3. Cook 6-8 hours on low or 3-4 hours on high.
- 4. Remove cooked chicken from slow cooker and shred using two forks.
- 5. Return shredded chicken to slow cooker and toss to coat with sauce. Then serve on Kaiser rolls.
HONEY CHIPOTLE BARBECUE SAUCE
Smokey and sweet. Not only a good mop for bbq pork, chicken or seafood, but also to dip chicken fingers.
Provided by gailanng
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Combine all ingredients in a food processor and blend until very smooth, 1-2 minutes. Refrigerate.
- Sauce may become quite thick once refrigerated. Just heat for a few seconds in microwave.
- Recipe can be doubled or tripled and the level of chipotle pepper can be adjusted to suit personal preferences.
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- In a large dish or ziploc bag, combine the chipotle chili powder, smoked paprika, cumin, garlic powder, and salt. Add honey and olive oil and mix till combined. Add chicken and thoroughly coat both sides in the spice mixture. Cover (if using a large dish) and place in the fridge for at least 30 minutes and up to 24 hours.
- Prep your grill to medium heat. If using coals, place them on one side of the grill. Cook chicken off the indirect heat for about 8-10 minutes (flip over at about the 5 minute mark or until grill marks form) until the chicken is cooked through and the internal temperature registers 165 degrees F. Remove from heat and cover with tin foil to rest.
- Prepare the sandwiches. Lightly toast the buns, if you'd like. Coat both sides with spicy mayo, slices of radish, cucumber, and shallots. Top with grilled chicken breasts and lettuce. Serve warm.
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