Thursday, 16 August 2012

031 - Shredded BBQ Chicken Sandwiches


Number 31 on the list of 100 things to BBQ is Shredded BBQ Chicken. Piled high on a toasted bun, with home-made slaw, this is a treat and quick to make. The recipe I used can be found in Weber’s new book.

Sometimes called “pulled chicken”, this recipe mimics some of the deep BBQ flavours of the frequent favourite, Pulled Pork. But because it doesn’t benefit from the slow and smokey cooking process, the flavour comes from the addition of seasoning and spices. In this case, one of my favourites, smoked paprika.

The first step is to apply the butterfly some chicken breasts and apply the seasoning. I love the colour of paprika! Some varieties can be quite hot, so use wisely ;-) These can be left out of the fridge while the seasoning does it’s job, so that the meat is up to room temperature before you start to cook.



While I waited for the charcoal to get up to temperature, I got on with the job of making the slaw. In this case, it was a mix of grated carrot, finely sliced white and red cabbage, a little sugar and a mix of 4 to 1 with mayonnaise and cider vinegar. This gives you quite a mild flavoured coleslaw, which for this recipe is perfect – because the flavour of the chicken and paprika will be the stars of the show, the coleslaw is mainly there for freshness and texture.

As with most small grilling jobs, I used my Smokey Joe and set it up with the briquettes under one half of the cooking surface. This gave me sufficient space to grill the chicken and later, enough room to keep the chicken warm in a foil tray while I toasted some buns.



Butterflying the chicken allows them to be safely cooked over a high direct heat without fear of burning the outside before they’re fully cooked inside. Just be sure to turn them occasionally, and keep the lid closed as much as possible. Once cooked, I moved them to a foil tray and shredded them with a pair of forks before adding just enough BBQ sauce to moisten the mixture.



The chicken is then piled high on a toasted bun, with lashings of coleslaw mounded on top. The result? Really quick, and really tasty BBQ chicken! If you have a hankering for a good ol’ smokey BBQ sandwich, but just don’t have the time to smoke some pork shoulder – this is a great alternative.


0 comments:

Post a Comment