• Chick'N - 08

    From Dave Drum@1:18/200 to All on Tue Aug 23 11:58:44 2022
    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

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