Smothered BBQ Chicken Sandwiches
Recipe slightly adapted from Jeff Mauro
Chipotle Vinegar BBQ Sauce
Prep time: about 5 minutes Cook time: 25 minutes
1 medium Vidalia onion, peeled, quartered
2 cups ketchup
1/3 cup molasses
1/3 cup cider vinegar
1/4 cup water
2 tbsp Dijon mustard
2 tbsp canola oil
2 tbsp Worcestershire sauce
1 tsp hot sauce
1/4 tsp ground black pepper
1 clove garlic, minced
1 chipotle pepper in adobo, seeds removed if you don't like the heat
1 to 2 tbsp adobo sauce, depending on spice desired
1. Puree the onion quarters in a food processor or blender. Pour the solids into a coffee-filter lined strainer that's been set over a bowl. Let sit for a few minutes while the onion juice drains out of the solids. You need about 1/4 cup of onion juice. Discard the solids.
2. Add the onion juice, along with the remaining ingredients, to a medium saucepot and bring to a boil over medium-high heat. Once at a boil, reduce to a simmer and cook for 20 minutes to combine the flavors. Remove from the heat and cool to room temperature.
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| This won't take long to drain. About 5 minutes or so. |
2. Add the onion juice, along with the remaining ingredients, to a medium saucepot and bring to a boil over medium-high heat. Once at a boil, reduce to a simmer and cook for 20 minutes to combine the flavors. Remove from the heat and cool to room temperature.
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| Lots of ingredients, but the flavor is so worth it! |
Prep time: 5 minutes
3/4 cup plain Greek yogurt
1/4 cup mayonnaise
1/4 cup apple cider vinegar
1 tbsp lemon juice
Salt and freshly cracked black pepper
Pickled Red Onions
Prep time: 2 minutes Cook time: 5 minutes
3/4 cup red wine vinegar
1/4 cup apple cider vinegar
1 tbsp lemon juice
Salt and freshly cracked black pepper
1. Combine the yogurt, mayonnaise, cider vinegar, lemon
juice and some salt and pepper in a bowl. Use immediately or store in
airtight container in fridge for up to 4 days.
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| Cut the fat and add some protein by using Greek yogurt for the bulk, and a little mayo for flavor |
Pickled Red Onions
Prep time: 2 minutes Cook time: 5 minutes
3/4 cup red wine vinegar
2 tbsp sugar
1/2 tsp kosher salt
Red pepper flakes
1 bay leaf
1 large red onion, peeled, halved and sliced into half-moons, 1/4-inch thick
1 tbsp chopped fresh parsley, optional
1/2 tsp kosher salt
Red pepper flakes
1 bay leaf
1 large red onion, peeled, halved and sliced into half-moons, 1/4-inch thick
1 tbsp chopped fresh parsley, optional
1. To a saucepot, add the vinegar, 1/2 cup water,
sugar, salt, red pepper flakes to taste and bay leaf and bring to a
boil.
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| The onions will wilt down in the onion vinegar mixture as this sits. |
2. Add the onions to a heatproof container and pour the boiling
pickling liquid over them. Let the onions sit for at least 30 minutes.
Right before serving, add in the parsley, if using.
Prep time: 5 minutes Cook time: about 30 minutes
2 pounds chicken thighs, boneless and skinless
Kosher salt and freshly ground black pepper
1 tsp canola oil
1 1/4 cups Chipotle Vinegar BBQ Sauce
1. Preheat the oven to 325 degrees F.
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| Season. Season. SEASON. |
2. Heat a large skillet over medium heat. Sprinkle both sides of the chicken thighs with salt and pepper. Add the oil to the skillet, and then the chicken thighs. Sear both sides of the chicken until golden in color, about 3 minutes per side.
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| Mmmmmm....BBQ sauce..... |
3. Lower the heat and add in the Chipotle Vinegar BBQ Sauce. Bring to a simmer, and then place in the oven to finish cooking the chicken, 10 to 15 minutes. Let the chicken cool a bit in the sauce. Then, using two forks, shred the chicken into medium pieces and hold in the sauce until ready to serve.
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| Shredded chicken soaks up sauce. Feel free to add more if you want it wetter. |
4. Mound a nice amount of the saucy, shredded chicken on top of the bottom half of your bun or roll of choice. Drizzle Southern White Sauce on top of the chicken and then pile on the Pickled Red Onions.
Ok, so I know this sounds like a LOT and now you're looking at me like I'm crazy and there's no way you could possibly put this together even at the end of a work day, let alone for a last minute party.
Breathe.
Seriously, despite the four different pieces to this one awesome sandwich, it's very easy to do. AND there's a way to make this EVEN EASIER!! Do I have your interest again? Yay!
Make the sauces and pickled onions ahead of time. Make them tonight, first thing in the morning, whenever. With the BBQ sauce, white sauce, and pickled onions, the longer the ingredients sit and get to know each other, the better they'll taste. I made up the onions and BBQ sauce yesterday morning, and slapped together the white sauce quickly before browning up the chicken (I went back and forth on whether I'd make it. Glad I did!). You could probably even do up a double batch of the chicken, just to use up all the other components. I have plenty of leftover BBQ and white sauce, and even some onions too! Although I might just snack on those because DANG they were good!
Anyway, my point is that as long as your sauces are done, all you need is about 30 minutes to cook up the chicken. 30 minutes is totally doable!
So whether you make this tomorrow, or for your next get together, I feel pretty comfortable promising that no matter how you build your sandwich (with or without white sauce, "yay" to the onions or "no thank you") your taste buds will love you for it.
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