Barbecued Smoked Chicken Sandwich
This starts with the basic recipe for Garlic Studded Roasted Chicken but the chicken is butterflied and cooked over a charcoal grill for a rich, smoky flavor. Slices of it are served between pieces of sourdough bread and a spread made of mayonnaise, grilled onions and chili peppers.
This starts with the basic recipe for Garlic Studded Roasted Chicken but the chicken is butterflied and cooked over a charcoal grill for a rich, smoky flavor. Slices of it are served between pieces of sourdough bread and a spread made of mayonnaise, grilled onions and chili peppers.
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Ingredients
1
(3-1/2 pounds)
Just BARE® Whole Chicken
3
small onions, thinly sliced
3 cloves
garlic, thinly sliced
1 tablespoon
olive oil
6 sprigs
fresh thyme leaves
1 teaspoon
coarsely ground sea salt
1/2 teaspoon
coarsely ground pepper
2
small onions, thinly sliced
1
Anaheim chile pepper, seeded and coarsely chopped
1
jalapeño pepper, seeded and coarsely chopped
1/2 cup
mayonnaise
1/4 cup
fresh basil leaves, chiffonade
1
sourdough boule or round loaf, cut into 12 slices
2
ripe tomatoes, thinly sliced
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Directions
1.
Prepare the grill.
2.
If desired, rinse and pat dry chicken. Butterfly chicken by cutting through the breast bone and laying chicken flat. Place in foil pan with the skin side up. Loosen skin around chicken; with wooden spoon, tuck slices of 1 onion, garlic slices and thyme sprigs under skin. Rub olive oil over chicken and sprinkle with sea salt and pepper.
3.
Grill in foil pan over medium hot coals for 40 minutes. Add remaining onions and chili peppers around chicken. Continue grilling for 15 to 20 minutes or until internal temperature of thigh is 170°F.
4.
Meanwhile, in a medium bowl, blend mayonnaise with basil. Whisk in 1/4 cup reserved pan juices.
5.
Remove pan from grill. Let chicken stand 5 minutes before carving, meat temperature will rise as it rests. Remove grilled peppers and onions from pan and toss in small bowl.
6.
Grill bread for 4 to 5 minutes to toast. To make sandwiches, spread each slice of grilled bread with basil mayonnaise and layer with chicken, the pepper and onion mixture, and tomato slices.
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Nutritional Information
Serving Size: 1 sandwich with 1 piece of white and dark meat • PER SERVING • Calories 710 • % Calories from Fat 47 % • Total Fat 37 g • Saturated Fat 9 g • Cholesterol 175 mg • Sodium 1140 mg • Total Carbohydrate 53 g • Dietary Fiber 4 g • Protein 42 g • Sugars 9 g • % DAILY VALUE • Vitamin A 13 % • Vitamin C 25 % • Calcium 9 % • Iron 27 % • DIETARY EXCHANGES • Starch/Bread 3 • Lean Meat 55 • Fat 5 • Vegetable 2
Serving Size: 1 sandwich with 1 piece of white and dark meat • PER SERVING • Calories 710 • % Calories from Fat 47 % • Total Fat 37 g • Saturated Fat 9 g • Cholesterol 175 mg • Sodium 1140 mg • Total Carbohydrate 53 g • Dietary Fiber 4 g • Protein 42 g • Sugars 9 g • % DAILY VALUE • Vitamin A 13 % • Vitamin C 25 % • Calcium 9 % • Iron 27 % • DIETARY EXCHANGES • Starch/Bread 3 • Lean Meat 55 • Fat 5 • Vegetable 2
Substitutions/Variations
Grill Chicken and serve leftovers to make sandwiches.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.