Barbecued Chicken Sandwich

Barbecued Chicken Sandwich

2 reviews, 4 star(s). 100% would make again

Ready in 45 minutes

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2 3 1/2-lb Whole chickens
3 tb Dry rub #1
Barbecue sauce
****** Dry Rub #1 ******
1 tb Paprika powder, Hungarian
1/2 ts Celery salt
1/2 ts Sugar
1/2 ts Sage
1/2 ts Mustard
1/2 ts Chipotle powder
****** Barbecue Sauce ******
1 tb Peanut oil
2 tb Onion; minced
1 1/2 c Cider vinegar
1 c Ketchup
3 tb Dry rub #1
2 tb Brown sugar
1 c Coffee
1 tb Mustard
2 c Garlic; minced

Original recipe makes 1



Mix all ingredients well and reserve in refrigerator, covered tightly. Will keep for up to 2 weeks. Barbecue Sauce: In a saucepan, heat peanut oil. Add garlic and onion. Cook until soft. Add remaining ingredients and simmer until thickened. Rub the chicken inside and out, with dry rub #1, making sure to get under the skin as much as possible. Massage the bird well and refrigerate overnight. Prepare the grill with soaked wood chips. Split the chicken in half and cook on the grill over slow heat for 45 minutes or until cooked. Allow the chicken to cool slightly. Pick the meat off the bone, remove the skin. Chop the chicken lightly and mix with 1 cup of the barbecue sauce. Serve on white bun with cole slaw. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : GRILLIN & CHILLIN SHOW #GR3634 Posted to MC-Recipe Digest V1 #235 Date: Sun, 6 Oct 1996 00:41:52 -0400 (EDT) From: Chuck Tapping ~~ltctapping~~at;USIT.NET>

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Calories Per Serving: 7853 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I made edits to this recipe.]
qwertz 8y ago

This scales down nicely using boneless chicken breasts. With fries and slaw it's a great outdoor lunch.
promfh 10y ago

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