Roti Bbq Chicken Sandwich Recipes

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:

• In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the salsa, ketchup, brown sugar, vinegar, Worcestershire sauce, chili powder, salt and pepper. , Stir in chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve about 1/3 cup chicken mixture on each bun. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve in buns.

Steps:

• Heat a grill over medium-high heat and clean and lightly oil the hot grates.
• Season the chicken breasts with salt and pepper and place on the grill. Grill the breast for 5 minutes, then flip, brush with some of the barbecue sauce, and continue to grill until cooked through, 5-7 minutes more.
• Transfer the chicken to a plate and set aside to cool slightly.
• Use 2 forks to shred the chicken, add to a bowl, and toss with the remaining barbecue sauce.
• Serve on pretzel buns with coleslaw.
• Enjoy!

Steps:

• Mix flour, sour cream and water until blended. Add more water, 1 Tbsp. at a time, if necessary until mixture forms soft dough.
• Divide dough into 4 balls; roll out each ball into 6-inch oval on lightly floured surface.
• Melt 1 Tbsp. butter in large nonstick skillet on medium heat. Add 2 flatbreads; cook 2 min. on each side or until golden brown on both sides. Remove from skillet; cover to keep warm. Repeat with remaining butter and flatbreads.
• Add chicken to skillet; cook 6 to 7 min. on each side or until done (165°F).
• Transfer chicken to cutting board; cut into thin strips. Return to skillet. Stir in barbecue sauce; cook 2 to 3 min. or until heated through, stirring frequently.
• Top flatbreads with lettuce, cheese, chicken mixture and tomatoes.