Chefrichardblaispulledchickensandwich Recipes
20 CHICKEN SANDWICHES TO MAKE AT HOME
Wondering what to have for lunch? Try these chicken sandwich recipes! From sloppy Joes to paninis to grilled cheese, these sandwiches are hearty, filling, and so good.
Provided by insanelygood
Categories Chicken Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chicken sandwich recipe in 30 minutes or less!
Nutrition Facts :
CHEF RICHARD BLAIS' PULLED CHICKEN SANDWICH
Saw chef Richard Blais make this on Dr. Oz today and it looked and sound so good I just to bring over here so that I could give it a try. Times do not include brine, cool time or rest time.
Provided by Debbwl
Categories Lunch/Snacks
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 32
Steps:
- For brine: Heat to a simmer about 15 minutes. Cool to at least cold to touch. Pour over chicken to cover. Let the chicken brine for at least 1 hour. Wash and pat dry for smoking.
- For BBQ sauce: Mix all except soy and butter. Simmer for 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes. Cool.
- Grill the chicken basting with Carolina BBQ sauce, remove from heat and pull apart using forks.
- For the coleslaw: Mix well and allow to rest for 10 minutes. Adjust salt and pepper to taste.
- For the sandwich: Spread tzatziki on bottom whole wheat bun. Layer pulled chicken on top. Top with coleslaw.
PULLED WHISKY CHICKEN BLT SANDWICHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- Heat the EVOO in a skillet over medium-high heat. Add the garlic and shallots, stir and cook to soften, 3 minutes. Add the ketchup, stock, mustard, Worcestershire, sugar, syrup, vinegar, whiskey and some black pepper. Stir and simmer to thicken, 20 minutes. Add the Pulled Chicken to the sauce and simmer to thicken, 20 minutes. Cool and store in the refrigerator for a make-ahead meal.
- To serve, bake the bacon at 375 degrees F until crisp on a slotted pan or metal rack set into a baking sheet, for the fat to drain. Warm the saucy chicken, adding a little stock or water to loosen if necessary. Serve the chicken on the rolls with the bacon, lettuce, onions, tomatoes and pickles.
- Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, garlic, carrots, lemons, onions and the herb bundle tied with string. Sprinkle with salt. Cover the chicken with water and bring to a boil, reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in its stock. Strain the stock, discarding the vegetables and reserve the stock for a later use. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks, reserving for a later use. Thinly slice or pull the remaining meat.
PULLED CHICKEN SANDWICHES
Provided by James Briscione
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Combine the olive oil, mustard, celery, scallions and apple in a small bowl. Mix well and season to taste with lemon juice, salt and pepper.
- Divide the South-of-Something Chicken and sauce among the buns. Top each with some slaw and close to make sandwiches. Serve immediately.
- Preheat the oven to 375 degrees F.
- In a small bowl, mix together the coriander, smoked paprika, cumin. 1 tablespoon salt and 1 teaspoon ground black pepper.
- Lightly coat the chickens with oil, then sprinkle generously with the salt and spice mixture.
- Combine the tomatoes, garlic and onions in a large roasting pan and place the two chickens on top, breast-side up. Roast until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 45 minutes (as the chicken rests, the temperature will rise to 165 degrees F).
- Transfer the chicken to a large carving board to rest, then place the roasting pan on the stovetop and bring the tomato mixture to a boil. Boil for 1 minute and season to taste with salt and pepper. Puree with a hand blender or transfer to a blender to process until smooth. Reserve the sauce and serve the chicken.
- After serving the chicken, pull any remaining meat from the bones and mix with the sauce. Freeze in small containers for up to 3 months.
COOKING LIGHT'S PULLED CHICKEN SANDWICHES
This was absolutely fantastic. I used chicken breasts rather then thighs, and shortened the chicken cooking time to keep it a little healthier. The whole family loved the recipe, and the leftovers were gone faster then the dish! Serve with toast or rolls, and dill pickles! Cooking Light, June 2007
Provided by basia1
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Chicken:.
- Prepare grill.
- Mix first 7 ingredients in a small bowl.
- Rub spice mixture on chicken. (I put the spice and the chicken in a zip lock and let the kids go to town shaking it.).
- Cook chicken on grill coated with cooking spray, 20 minutes, or until 180°F.
- Let stand 5 minutes, shred with 2 forks.
- Sauce:.
- Heat oil on medium in a medium saucepan.
- Add onions, and cook until translucent.
- Stir in sugar, chili powder, garlic powder, mustard, allspice, and red pepper.
- Cook 30 seconds.
- Stir in ketchup, vinegar, and molasses.
- Bring to a boil; return heat, and simmer 10 minutes.
- Stir in chicken; cook 2 minutes or until fully heated.
Nutrition Facts : Calories 218.6, Fat 6, SaturatedFat 1.3, Cholesterol 94.4, Sodium 588.6, Carbohydrate 18.1, Fiber 0.7, Sugar 15.4, Protein 23.2
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