Barbecue Chicken Sandwiches

Barbecue Chicken Sandwiches

Preparation Time
10/mins
Cooking Time
120/mins
Serving
8

PREPARATION

STEP 1

:SLAW

STEP 2

Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate two hours.

STEP 3

Before serving, toss in cilantro leaves.

STEP 4

:CHICKEN

STEP 5

Heat canola oil in a heavy pot over medium high heat. Season chicken, then sear on all sides until skin is golden brown and some fat is rendered. Remove chicken from pot and pour off excess grease.

STEP 6

Add sliced onions and whole garlic cloves to pot and stir around to cook for 2 minutes. Pour in barbecue sauce, add chicken to the sauce, and place lid on the pot.

STEP 7

Place in a 300 degree oven for 1 1/2 hours, or until chicken is falling off the bone.

STEP 8

Remove the whole garlic cloves from the pot and set it aside. Remove chicken from pot and allow to cool enough to handle. Using hands or two forks, remove the meat from the bones. Finely shred the chicken using your hands or two forks.

STEP 9

Carefully skim off the excess fat that has risen on top of the sauce. Return shredded chicken to the pot and stir into the sauce. Reheat so that it's warm.

STEP 10

Spread butter on kaiser rolls and toast on the griddle.

STEP 11

To serve, place a good amount of chicken on the bottom half of the roll. Top with one or two garlic cloves, then a good helping of slaw. Top with the other half of the bun and dig in!

INGREDIENTS

  • 1 whole Cut Up Fryer Chicken
  • Salt And Pepper, to taste
  • 2 Tablespoons Canola Oil
  • 1 bottle (large) Barbecue Sauce
  • 1 whole Onion, Sliced
  • 8 whole Cloves Garlic (more To Taste)
  • :Slaw
  • 1/2 head Cabbage, Sliced Thin
  • 1/2 head Purple Cabbage, Sliced Thin
  • 1/2 cup Whole Milk
  • 1/2 cup Mayonnaise
  • 1 teaspoon White Vinegar
  • 1 Tablespoon Sugar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Cayenne Pepper
  • 1 bunch Cilantro, Roughly Chopped

Baked Pesto Chicken Parmesan

Baked Pesto Chicken Parmesan

Preparation Time
5/mins
Cooking Time
30/mins
Serving
4

PREPARATION

STEP 1

INGREDIENTS

  • 1lb Crescent boneless skinless chicken thighs, about 8 (could use chicken breasts pounded thin then cut in half)
  • salt & pepper
  • 1/3 cup pesto
  • 1 cup marinara sauce
  • 8oz fresh mozzarella cheese, sliced

BBQ Chicken Chopped Salad

BBQ Chicken Chopped Salad

Preparation Time
/mins
Cooking Time
/mins
Serving
4

PREPARATION

STEP 1

Brush chicken breasts with extra virgin olive oil then sprinkle with salt and pepper. Grill over medium-high heat for 3-4 minutes a side, brushing grilled side with BBQ sauce after flipping once. Grill ears of corn, rotating occasionally, until evenly charred. Remove chicken and corn, let cool slightly, then chop chicken and slice corn kernels off cob and set aside.

STEP 2

In a very large bowl add lettuce (may need to do this in a couple batches.) Use a pizza cutter to evenly chop lettuce into small pieces then toss with tomatoes, black beans, red onion, cheeses, tortilla chips, chicken, and corn. Drizzle with light ranch dressing and bbq sauce (or your favorite dressing) then toss and serve immediately.

INGREDIENTS

  • 2 Crescent chicken breasts, pounded thin
  • extra virgin olive oil, salt & pepper
  • 1/3 cup BBQ sauce
  • 2 ears sweet corn
  • 2-10oz bags chopped romaine lettuce
  • 2 vine ripened tomatoes, chopped
  • 1 cup black beans
  • 1/2 small red onion, chopped
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • crushed tortilla chips
  • Light ranch dressing
  • BBQ sauce