Chopped Barbecue Chicken Sandwich Recipes

BBQ CHICKEN SANDWICHES

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.

PULLED BBQ CHICKEN SANDWICHES

Steps:

• Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes.
• Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll.

BBQ CHICKEN SANDWICHES

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.

PULLED BBQ-CHICKEN SANDWICHES

Steps:

• In a small bowl, whisk together ketchup, brown sugar, vinegar, Worcestershire, and paprika. Season with salt and pepper.
• Heat 1 tablespoon oil in a 5-quart Dutch oven or other heavy pot over medium-high. Season chicken generously with salt and pepper. Working in three batches, and adding remaining 1 tablespoon oil as necessary, sear chicken until golden, about 4 minutes per side. Transfer to a plate.
• Drain all but 1 tablespoon oil from Dutch oven; reduce heat to medium. Add onion and garlic; cook, stirring, until tender, 6 to 8 minutes. Add beer and barbecue sauce; stir until combined. Return chicken and any accumulated juices to Dutch oven. Bring to a boil, then reduce heat, cover, and simmer until chicken is very tender, about 1 hour. Turn off heat.
• Transfer chicken to plate; let cool. When cool enough to handle, remove skins (and reserve, if crisping; see Cook's Note, below) and bones; discard bones. Shred chicken into large pieces with two forks.
• Bring sauce to a simmer and reduce until slightly thickened, about 30 minutes. (You should have about 3 cups.) Mash garlic with a potato masher until broken down. Return shredded chicken to Dutch oven and heat through, or let cool to room temperature and refrigerate in an airtight container up to 3 days (gently reheat before serving). Serve on potato buns.

EASY AND TASTY BARBECUE CHICKEN SANDWICHES IN THE CROCK POT

Steps:

• Remove all visible fat from the chicken and toss it in the crock pot.
• Place the onion slices on top of the chicken.
• Pour the barbecue sauce over top.
• You may not need the entire jar, just enough to cover the chicken.
• Cook it on LOW for 8 hours or until the chicken is nice and tender.
• Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns.
• Or, if you're like my dad, you might prefer leaving the breasts whole and eating it that way.
• Voila!
• An easy weeknight meal that doesn't heat up your kitchen in the summertime!
• I love this with potato chips and a carrot and raisin salad.

BARBECUED CHICKEN SANDWICHES

Steps:

• In a 3-qt. slow cooker or Dutch oven, combine all ingredients except buns. Cover and cook on low for 6-8 hours in the slow cooker or simmer for 1-1/2 hours on the stovetop. Serve on buns.

BBQ PULLED CHICKEN SANDWICHES

Steps:

• Place chicken into the bottom of a slow cooker and cover with water. Cook on High until it is no longer pink in the center and falls apart when pulled, about 4 hours.
• Puree onion and garlic in the bowl of a food processor until finely minced.
• Remove chicken from the slow cooker and shred meat with 2 forks. Discard cooking water.
• Return chicken to the slow cooker. Add pureed onion-garlic mixture, barbeque sauce, vinegar, salt, and pepper. Mix well and cook on High until heated through, about 10 minutes.
• Serve on buns with mozzarella cheese.

CHOPPED BARBECUE-CHICKEN SANDWICH

Steps:

• Heat a grill to medium-high. Season chicken with salt and pepper. Lightly brush grates with oil. Grill chicken, flipping halfway, until cooked through, about 4 minutes a side. Brush both sides with barbecue sauce and continue cooking, flipping once, until caramelized and lightly charred in places, about 2 minutes more. Transfer to a cutting board and let stand 10 minutes, then coarsely chop.
• Combine cabbage, scallions, mayonnaise, celery seed, and vinegar in a bowl. Season to taste and toss to combine.
• Grill buns, split-sides down; until lightly golden, about 1 minute. Serve with chopped chicken and drizzle with more barbecue sauce. Top with coleslaw.

BARBECUE CHICKEN SANDWICHES

Steps:

• Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/2 inch thick.
• Place chicken on grill over medium heat. Cover grill; cook 3 minutes. Turn chicken; brush with barbecue sauce. Cover grill; cook 5 to 7 minutes longer or until chicken is no longer pink in center. Remove chicken from grill; top each with 1 cheese slice. Place buns, cut sides down, on grill. Cover grill; cook 1 minute or until buns are lightly toasted.
• Spoon 2 tablespoons coleslaw on each bun bottom; top with chicken. Cover with bun tops.

BBQ CHICKEN SANDWICHES

Steps:

• In crock pot, combine all ingredients except buns; mix well.
• Cook on low for 6-8 hours.
• Serve on buns.
• **We toast our hamburger buns.

BBQ CHICKEN SANDWICH RECIPE BY TASTY

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!

BARBECUED CHICKEN SALAD SANDWICHES

Steps:

• Place the chicken in a shallow baking dish; add barbecue sauce. Turn to coat; cover. Refrigerate overnight., Grill chicken, covered, over medium-high heat until a thermometer reads 165°, 6-8 minutes on each side. Cool; cover and refrigerate chicken until chilled. , Chop chicken; place in a large bowl. Stir in the mayonnaise, onion, celery, salt and pepper flakes. Serve on rolls with tomato and lettuce.

BARBECUED CHOPPED CHICKEN

Steps:

• To prepare the sauce, melt the butter with the oil in a straight-side skillet over medium heat. Add onions and cook until lightly browned. Stir in remaining ingredients, including lemon rinds, and simmer 20 minutes. Remove from heat and discard rinds. For a very smooth sauce, puree in blender or food processor.
• Prepare grill.
• In a large bowl combine chicken and 1 quart of the barbecue sauce. Rub sauce all over chicken, coating well.
• Grill 15 minutes on each side. Remove to a platter and set aside until cool enough to handle. Pull chicken from bones in bite-size pieces. Discard bones. (Skin may be saved if you want a very rich sauce. Set it aside.)
• In a food processor or blender, puree the onion. (If you want to use the chicken skin, puree with the onion.) Warm a large straight-side skillet over medium heat, add the oil, and when hot, add the onion. Cook, stirring frequently, until translucent. Add vinegar, salt, pepper, chili powder and the remaining 1 1/2 quarts of barbecue sauce. Stir well; add the cooked chicken and simmer on low heat 30 minutes.