BBQ Chicken Sandwich
Ingredients
- 1 lb Chicken Breast
- Schar Baguettes or gluten free bread of choice
- Barbecue Sauce
Chicken Rub
- 1 Tbs Garlic Salt
- 1 Tspn Smoked Paprika
- 1/2 Tspn Cayenne optional
- 1/4 Tspn Black Pepper
Instructions
- *If serving with coleslaw, prepare the coleslaw ahead of time. I prep the dressing the night before and with the cabbage a hour before serving.
- Preheat grill. If the chicken breasts are very thick, butterfly or cut into two thinner fillets. Give the thicker end a little pound to even it out, using a mallet or you fist (great for that pent up aggression) but don’t get crazy.
- Pat dry the chicken and then rub on the seasonings.
- Oil the grill grates to prevent sticking, using a paper towel soaked in vegetable oil or by using a non-propellant grill spray. Be cautious as some cooking sprays have propellants that cause dangerous flare-ups.
- Grill the chicken for four minutes per side. Then brush on the barbecue sauce and grill for another 2-3 minutes per side depending on thickness.
- Once the chicken reaches the desired internal temperature of 165° remove it from the grill and transfer it to a clean plate. Let the chicken rest for about 5 minutes. This allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful chicken breast.
- While the chicken is resting, I throw the bread on the grill to get it toasty and add my French fries to my preheated deep fryer.
- Serve on bread of choice. I like to add coleslaw on mine. It gives Reuben vibes.
Notes
Remember, cooking times may vary depending on the thickness of the chicken breasts and the heat of your grill, so it’s essential to monitor the internal temperature for doneness.
Always double check that all of your ingredients (seasonings, sauces, mayo, etc) are gluten free.
Coleslaw
Ingredients
- 16 Oz Coleslaw Mix shredded cabbage & carrots
- 1 Cup Mayonnaise
- 2 Tbs Apple Cider Vinegar
- 2 Tbs Sugar
- 1 Tbs Lemon Juice or Dijon Mustard
- 1 Tspn Celery Seed
- 1/4 Tspn Black Pepper or more to taste
Instructions
- In a bowl, combine the mayonnaise, apple cider vinegar, sugar, Lemon Juice (or Dijon mustard), celery seed, and black pepper.
- Whisk the ingredients together until well combined and the sugar has dissolved.
- Taste the dressing and adjust the seasoning if needed. You can add more sugar, black pepper, or vinegar according to your preference.
- Once the dressing is ready, you can use it immediately or refrigerate it in an airtight container up to 5 days.
- Pour the dressing over your prepared coleslaw mix and toss until the vegetables are well coated.
- Serve the coleslaw immediately or refrigerate for a few hours to let the flavors develop further. This is good for about 3 days but it’s best on the first or second day.
Notes
Always double check all ingredients to be sure they are gluten free. This dressing can be made vegan by using a vegan mayo.