Gayle's Sweet'N'Sassy Barbecue chicken sandwiches
This is a wonderful dish to make in your Crockpot. Slow cooking the chicken with the barbecue sauce allows the chicken to become very tender and shred super easily. And once the chicken is done simmering, all you have to do is shred the chicken and place a large scoop on top of a toasted hamburger bun.
Ingredients:
2-3 lbs of chicken breast, cleaned and trimmed
2 cups Gayle's Sweet'N'Sassy Barbecue Sauce (plus more for serving)
2 teaspoons salt
3 teaspoons pepper
Hamburger buns, for serving
Directions:
Place all the ingredients (except the hamburger buns) in the Crockpot. Turn it to high and leave it to sit and cook, about 7 hours.
Once 7 hours have lapsed, remove the top from the Crockpot and check the meat. The juices should be boiling and the chicken should be completely cooked, with no pink color. The chicken should also be very tender and fall apart easily. If it looks done, turn the Crockpot off and leave the top on until ready to serve
Before serving, use a fork to shred the chicken. Put a large scoop of chicken inside each hamburger bun. Provide additional Gayle's Sweet'N'Sassy barbecue sauce for topping and enjoy!
Serves: About 10 people.
Chipotle BBQ Chicken with Potatoes and Onions
Ingredients:
2 whole chickens (3 lb. each)
1 bottle Gayle's Sweet'N'Sassy Chipotle BBQ Sauce
2 canned chipotle peppers in adobo sauce, chopped
2 cloves garlic, minced
1-1/2lb. red potatoes (about 4), quartered
1 onion, cut into wedges
Directions:
Heat grill medium to medium-low heat. RINSE chickens; pat dry. Cut out back bone from each chicken with kitchen shears or sharp knife. Open chickens butterfly-style. MIX BBQ sauce, peppers and garlic until well blended. Combine potatoes and onions in medium bowl. Add 1/2 cup BBQ Sauce mixture; toss to coat. Spoon onto center of each of 4 (12-inch) square sheets heavy-duty foil. Bring up foils sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside.
GRILL chickens 15 min.; turn. Add packets; grill 25 to 30 min. or until chickens are done (165ºF) and vegetables are crisp-tender, turning occasionally and brushing chicken with remaining BBQ mixture for the last 15 min. Cut slits in foil to release steam before opening packets. Cut up and serve one of the chickens with the cooked vegetables. Cool remaining chicken, then cover and refrigerate to use to prepare BBQ Chicken Arepa Melts another night.
TIP: How to "Butterfly" the Chickens. For best results, dry chickens completely before cutting them so they are not slippery. Place the chickens, breast-sides down, on cutting board. Cut along one side of the backbone in each chicken, then cut along the other side of the bone to remove it. Place chickens, skin-side up, and press down firmly to flatten.
Creative Leftovers: Use remaining chicken to prepare Chipotle BBQ Chicken Arepa Melts. Shred chicken; set aside. (You should have about 4 cups.) Mix 2 cups white cornmeal (arepa flour) and 2-1/2 cups warm water in large bowl until well blended. Add 1/3 cup grated Parmesan cheese; mix well. Let stand 5 min. Divide dough into 12 equal pieces; shape each into ball. Flatten balls to 4-inch patties, adding a little water, if necessary, to round edges. Preheat griddle to medium-high heat. Add patties (arepas); cook 8 to 10 min. on each side or until golden brown on both sides. Place on serving plate. Cut 6 cheese slices in half; place one piece on each arepa. Cover evenly with chicken, sliced green onions, 1/4 cup chopped cilantro and 1/3 cup Sour Cream.
