By Amy Clark
Grilled BBQ Chicken Sandwiches and salad
5 steps
Prep:35minCook:2h
Updated at: Thu, 17 Aug 2023 06:34:06 GMT
Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
45
High
Nutrition per serving
Calories446 kcal (22%)
Total Fat8.7 g (12%)
Carbs76.4 g (29%)
Sugars39.7 g (44%)
Protein18.3 g (37%)
Sodium1362.3 mg (68%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 cupsketchup
½ cupapple cider vinegar
½ cupdark brown sugar
2 tablespoonsworcestershire sauce
1 teaspoonfreshly ground black pepper
1 teaspoongarlic powder
1 teaspoondry mustard
1 teaspoononion powder
1 teaspoonhot sauce
olive oil
for lightly coating the chicken
4chicken cutlets
pounded to 1/2 inch thick
kosher salt
freshly ground black pepper
Sandwich
8potato buns
mayonnaise
for spreading
1red onion
medium, sliced
16bread-and-butter pickle slices
Instructions
Step 1
For the barbecue sauce: In a medium saucepot over medium heat, add the ketchup, apple cider vinegar, dark brown sugar, Worcestershire sauce, black pepper, garlic powder, dry mustard, onion powder, hot sauce and 1 cup water and stir to combine. Bring the mixture to a simmer, then reduce the heat to low and cook until the sauce is thickened, about 1 1/2 hours.
Step 2
For the chicken: Heat a grill pan over medium-high heat.
Step 3
Lightly drizzle some olive oil onto the chicken to prevent the chicken from sticking to the grill pan. Season the chicken with salt and pepper. When the grill pan is hot, add the chicken and cook until char marks appear and the chicken is cooked through, 2 to 3 minutes per side.
Step 4
Toss the chicken with the barbecue sauce. Let simmer on low until ready to serve, to infuse the chicken with the flavor of the sauce.
Step 5
For the sandwich: Spread an even layer of mayonnaise on the top and bottom of a potato bun, add the chicken, a few red onion slices and 2 bread and butter pickles. Top with the other half of the potato bun.
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