Best Barbecue Chicken Sandwiches Recipes

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PULLED CHICKEN SANDWICHES WITH ROOT BEER BARBECUE SAUCE



Pulled Chicken Sandwiches with Root Beer Barbecue Sauce image

Root beer is the not-so-secret ingredient in this sweet-tangy sauce-the perfect accompaniment to rotissierie chicken.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 14

1/2 cup root beer
1/2 cup ketchup
3 tablespoons cider vinegar
2 tablespoons yellow mustard
1 tablespoon packed brown sugar
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground ginger
1 clove garlic, smashed
Dash of red pepper sauce
1 deli rotisserie chicken (unflavored), skin and bones removed, shredded (about 3 cups)
4 kaiser rolls, split
2 cups purchased coleslaw

Steps:

  • In 2-quart saucepan, heat all sauce ingredients to boiling over medium heat, stirring frequently. Reduce heat to medium-low and simmer 20 minutes, stirring occasionally to prevent scorching. Remove garlic clove.
  • Add shredded chicken to sauce and stir until chicken is evenly coated. Heat over low heat, stirring constantly, until chicken is hot.
  • Place about 1 cup chicken mixture on bottom of each roll and top with about 1/2 cup coleslaw and bun top.

Nutrition Facts : Calories 560, Carbohydrate 53 g, Cholesterol 100 mg, Fat 2, Fiber 3 g, Protein 36 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich, Sodium 1160 mg, Sugar 22 g, TransFat 1 g

SLOW-COOKER MEXICAN BARBECUE CHICKEN SANDWICHES



Slow-Cooker Mexican Barbecue Chicken Sandwiches image

Provided by Food Network Kitchen

Categories     main-dish

Time 6h35m

Yield 4 servings

Number Of Ingredients 17

6 large skinless, boneless chicken thighs (about 2 pounds)
Kosher salt
2 teaspoons ground cumin
1 chipotle chile in adobo sauce, chopped, plus 3 tablespoons sauce from the can
1 cup canned crushed fire-roasted tomatoes
1/2 medium onion, grated
2/3 cup ketchup
3 tablespoons plus 1 teaspoon packed light brown sugar
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1/4 cup vegetable oil
2 cups shredded red cabbage
2 radishes, thinly sliced
3 scallions, thinly sliced
1 avocado
4 sesame hamburger buns
8 thin slices Monterey Jack cheese (about 4 ounces)

Steps:

  • Season the chicken with salt and the cumin; transfer to a 6- to 8-quart slow cooker. Add the chipotle and adobo sauce, tomatoes and onion; toss to coat. Cover and cook on low, 6 hours.
  • Remove the chicken to a plate and set aside. Transfer the cooking liquid to a fat separator. Pour the liquid into a small saucepan, leaving any fat in the cup. (Alternatively, skim off the fat from the cooking liquid with a spoon.) Add the ketchup, 3 tablespoons brown sugar, 2 tablespoons cider vinegar and the Worcestershire sauce to the saucepan. Bring to a boil, then reduce the heat and gently simmer until the sauce is slightly thickened, 3 to 5 minutes.
  • Meanwhile, whisk 2 tablespoons vegetable oil and the remaining 2 tablespoons cider vinegar and 1 teaspoon brown sugar in a large bowl. Add the cabbage, radishes, scallions and ½ teaspoon salt; toss. Set aside.
  • Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring occasionally and pulling it apart with tongs or a fork, until browned and crisp in spots, 3 to 5 minutes. Stir in all but ½ cup of the sauce; season with salt.
  • Preheat the broiler. Slice the avocado. Put the roll bottoms on a baking sheet; top with the chicken and cheese. Broil until the cheese melts, about 2 minutes. Top with the slaw, avocado and roll tops. Serve with the remaining sauce.

EASY AND TASTY BARBECUE CHICKEN SANDWICHES IN THE CROCK POT



Easy and Tasty Barbecue Chicken Sandwiches in the Crock Pot image

This is almost too easy to be called a recipe, but I had to share it anyway. I came up with it one night when I wanted a nice meal but wasn't feeling too motivated. I love Crock-Pot cooking!

Provided by Kree6528

Categories     Lunch/Snacks

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 -2 lb boneless skinless chicken breast
1 (18 ounce) jar of your favorite barbecue sauce (I love K.C. Masterpiece!)
1 medium sweet onion, sliced
4 -6 hamburger buns

Steps:

  • Remove all visible fat from the chicken and toss it in the crock pot.
  • Place the onion slices on top of the chicken.
  • Pour the barbecue sauce over top.
  • You may not need the entire jar, just enough to cover the chicken.
  • Cook it on LOW for 8 hours or until the chicken is nice and tender.
  • Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns.
  • Or, if you're like my dad, you might prefer leaving the breasts whole and eating it that way.
  • Voila!
  • An easy weeknight meal that doesn't heat up your kitchen in the summertime!
  • I love this with potato chips and a carrot and raisin salad.

EASY PULLED CHICKEN BARBECUE SANDWICHES



Easy Pulled Chicken Barbecue Sandwiches image

This is not really a recipe, it is more of an idea. BUT, it is easy and you do no cooking at all ! In the USA, Rotisserie Chickens are available at most large supermarkets and at restaurants like Boston Market. If you can't get one you can slow cook boneless chicken breasts until they can be pulled apart. Number of servings depends on the size of the chicken and size of sandwiches.

Provided by John W Wenzelburger

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 3

1 fully cooked rotisserie chicken
6 large hamburger buns
barbecue sauce (Several kinds)

Steps:

  • Remove the skin and pull the meat off the bones, then pull apart the chunks of meat discarding any hard over cooked parts.
  • The meat should look like pulled pork.
  • If you are not serving within 30 minutes, refrigerate.
  • When ready to serve, put enough meat for one sandwich in a small microwave proof bowl.
  • Make up one bowl for each sandwich you are making.
  • Heat the meat in the microwave until it reaches serving temperature.
  • Heating can be done before putting meat in the bowls if you are making more then a few sandwiches.
  • Serve each person a bowl of meat and a bun.
  • Each person can then pick their own favorite BBQ sauce or mix a (sand) witches brew of different sauces with their meat and then spoon onto their bun.

HONEY CHIPOTLE BARBECUE CHICKEN SANDWICHES



Honey Chipotle Barbecue Chicken Sandwiches image

From Cooking Light. I made this the other night and it was really yummy. It has a little spice to it, but it's not ultra spicy. Enjoy!

Provided by ChefDarlingNikki

Categories     Lunch/Snacks

Time 40m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 16

1/2 cup water
1 teaspoon ground cumin
4 garlic cloves
1 lb boneless skinless chicken breast
1 (7 ounce) can chipotle chiles in adobo
1 tablespoon olive oil
1 tablespoon garlic, minced
1 teaspoon ground cumin
1/2 cup tomato puree, canned
1/4 cup cider vinegar
3 tablespoons honey
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
4 (1 1/2 ounce) sandwich buns
2 ounces monterey jack cheese, thinly sliced
4 slices red onions

Steps:

  • Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices, keep warm.
  • Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle chilies from can; finely chop and set aside. Reserve remaining chilies and adobo sauce for another use.
  • Heat oil in a large nonstick skillet over medium high heat. Add 1 tablespoon minced garlic; sauté 3 minutes or until just beginning to brown. Add 1 teaspoon cumin; sauté 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a paste like consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chilies, vinegar, honey, Worcestershire, and 1/4 tsp salt. Add sliced chicken to sauce; simmer for 3 minutes or until heated through.
  • Preheat broiler.
  • Split rolls in half, arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly with among bottom halves of rolls, and top chicken evenly with cheese. Broil chicken topped rolls until cheese melts. Remove from oven, top with red onion and top roll halves. Serve immediately.

Nutrition Facts : Calories 413.4, Fat 11.5, SaturatedFat 4.2, Cholesterol 79.2, Sodium 560.4, Carbohydrate 41.6, Fiber 1.9, Sugar 18.4, Protein 35.2

SMOKY ORANGE BARBECUE CHICKEN SANDWICHES



Smoky Orange Barbecue Chicken Sandwiches image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 sandwiches

Number Of Ingredients 30

1 tablespoon olive or vegetable oil, 1 turn of the pan, plus some for drizzling
1 small onion, chopped
3 chipotle peppers (smoky hot peppers) in adobo sauce, found in cans in Mexican foods section 1/2 cup ketchup, eyeball it
1/4 cup orange juice concentrate
1 orange, zested and cut into wedges, for garnish
1 cup chicken broth
4 boneless, skinless chicken breasts
Vegetable oil, for drizzling
Grill seasoning or salt and freshly ground black pepper
Romaine lettuce
Sliced red onions
4 crusty rolls, split, toasted and buttered
Red Cabbage, Beet and Currant Slaw Salad, recipe follows
Crispy Topped Bacon and Green Onion Baked Beans, recipe follows
1 pound red cabbage, cored, shredded
1 can sliced beets, drained and sliced
1 cup walnut pieces
1/4 cup dried currants, a couple of handfuls
1/2 cup water
1 lemon, juiced
1/4 cup apple cider or white vinegar
2 tablespoons brown sugar
1/2 cup prepared red currant jelly
1/2 cup olive oil or vegetable oil
Salt and freshly ground black pepper
6 slices bacon, chopped
1 cup plain bread crumbs
4 scallions, thinly sliced
Coarse black pepper
2 (15-ounce) cans prepared barbecued baked beans, about 4 cups

Steps:

  • Preheat a grill pan or griddle pan over medium high heat.
  • Heat a small saucepan over moderate heat. Add oil and onion. Saute onion in oil for 3 to 5 minutes or until onions are soft. Combine chipotle peppers in adobo, ketchup, orange juice concentrate, orange zest and chicken broth in a blender. Blend on high until sauce is smooth. Pour sauce into saucepan with onion and heat to a bubble. Reduce heat to simmer.
  • Coat chicken lightly with a drizzle of oil and season breasts with grill seasoning blend or salt and pepper. Grill 5 to 6 minutes on the first side, turn. Remove 1/2of the barbecue sauce to a small bowl and baste chicken liberally with it. Turn chicken after 4 minutes, coat with sauce again and cook another 2 to 3 minutes.
  • To serve sandwiches, slice grilled chicken on an angle and fan out 1 breast on each bun bottom. Spoon remaining sauce from saucepan over the sliced chicken. Serve open faced with the lettuce and red onions setting on bun tops to the side. Pair these sandwiches with your favorite sides or, with Red Cabbage Slaw and Crispy Topped Baked Beans.
  • Combine cabbage and beets in a mixing or salad bowl. Sprinkle the slaw salad with walnuts. Bring the remaining ingredients to a simmer in a small pot: currants, water, lemon juice, vinegar and brown sugar. Simmer 5 minutes to dissolve sugar and transfer mixture to a bowl. Whisk in currant jelly and oil. Pour dressing over the slaw salad. Toss salad to coat evenly with dressing. Adjust seasonings with salt and pepper and serve or, stored chilled up to 3 days.
  • Preparation time: 15 minutes
  • Cooking time: 5 minutes
  • Ease of preparation: easy
  • In a medium skillet over medium high heat, brown bacon but do not fully crisp the pieces. Remove the skillet from heat and toss bread crumbs in the pan with the bacon and drippings. Add scallions to the bread crumbs and bacon and season the mixture with cracked black pepper, to taste.
  • Preheat oven to 425 degrees F.
  • Add 2 cans of barbecued beans or extra spicy beans to a shallow casserole dish. Top with bacon and bread crumb mixture and place in oven. Bake 15 minutes or until top is crispy and beans are bubbly.
  • Preparation time: 5 to 10 minutes
  • Cooking time: 15 minutes
  • Ease of preparation: easy

BARBECUE CHICKEN SANDWICHES WITH PICKLED OKRA SLAW



Barbecue Chicken Sandwiches with Pickled Okra Slaw image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds skinless, boneless chicken breasts (about 3 medium)
1/2 cup sliced pickled okra, plus 1/4 cup brine
3 scallions (1 cut into thirds, 2 chopped)
2 tablespoons chopped fresh dill, plus 2 whole sprigs
4 cups coleslaw mix (about 8 ounces)
3 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 whole-wheat sesame hamburger buns, split
1/2 cup chili sauce (such as Heinz)
1 tablespoon molasses
1 tablespoon yellow mustard

Steps:

  • Preheat the oven to 350 degrees F. Place the chicken in a medium saucepan and add 2 cups water, the okra brine, large scallion pieces and dill sprigs. Bring to a boil over high heat. Reduce the heat to a simmer and partially cover. Simmer until the chicken is just cooked through, about 15 minutes.
  • Meanwhile, toss the coleslaw mix, pickled okra and the chopped scallions and dill in a medium bowl. Add 2 tablespoons vinegar and 1 tablespoon olive oil, season with salt and pepper and toss; set aside. Brush the buns with the remaining 1 tablespoon olive oil; place on a baking sheet and bake until lightly toasted, about 5 minutes.
  • Reserve 1/2 cup poaching liquid, then drain the chicken and transfer to a cutting board. Shred the chicken with 2 forks and return to the pot. Add the chili sauce, molasses, mustard, the remaining 1 tablespoon vinegar and 1/4 cup of the reserved poaching liquid. Cook over medium heat, stirring, until warmed through, 2 to 3 minutes, adding the remaining poaching liquid as needed if the chicken is too dry. Pile the pulled chicken on the buns and serve with the slaw.

Nutrition Facts : Calories 450, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 101 milligrams, Sodium 1129 milligrams, Carbohydrate 42 grams, Fiber 5 grams, Protein 43 grams, Sugar 16 grams

HONEY BARBECUE CHICKEN SANDWICHES



Honey Barbecue Chicken Sandwiches image

This super easy shredded chicken recipe is great! What I love is the addition of Italian dressing. It gives a little tang to the BBQ sauce. This recipe can easily be doubled or tripled for a crowd. Great for a tailgate, cookout or an easy weeknight meal.

Provided by Heather Trice

Categories     Sandwiches

Time 7h5m

Number Of Ingredients 5

3 boneless skinless chicken breasts
18 oz bottle honey barbecue sauce
1/2 c Italian salad dressing
1/4 c brown sugar
2 Tbsp Worcestershire sauce

Steps:

  • 1. Place chicken in slow cooker.
  • 2. In a bowl mix bbq sauce, dressing, brown sugar, and Worcestershire sauce. Pour this over the chicken and place lid on slow cooker.
  • 3. Cook 6-8 hours on low or 3-4 hours on high.
  • 4. Remove cooked chicken from slow cooker and shred using two forks.
  • 5. Return shredded chicken to slow cooker and toss to coat with sauce. Then serve on Kaiser rolls.

HONEY-CHIPOTLE BARBECUE CHICKEN SANDWICHES



HONEY-CHIPOTLE BARBECUE CHICKEN SANDWICHES image

Categories     Sandwich     Chicken

Yield 4 424-c/12-f/35-p

Number Of Ingredients 16

1/2 cup water
1 teaspoon ground cumin
4 garlic cloves, thinly sliced
1 pound skinless, boneless chicken breast
1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon canola oil
1 tablespoon minced garlic
1 teaspoon ground cumin
1/2 cup canned tomato puree
1/4 cup cider vinegar
3 tablespoons honey
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
4 (1 1/2-ounce) sandwich rolls
2 ounces Monterey Jack cheese, thinly sliced
4 (1/8-inch-thick) slices red onion

Steps:

  • Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices; keep warm. Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop and set aside. Reserve remaining chiles and adobo sauce for another use. Heat oil in a large nonstick skillet over medium-high heat. Add 1 tablespoon minced garlic; sauté 3 minutes or until just beginning to brown. Add 1 teaspoon cumin; sauté 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a pastelike consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chiles, vinegar, honey, Worcestershire, and 1/4 teaspoon salt. Add sliced chicken to sauce; simmer for 3 minutes or until thoroughly heated. Preheat broiler. Split rolls in half; arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly among bottom halves of rolls, and top chicken mixture evenly with cheese. Broil chicken-topped rolls 2 minutes or until cheese melts. Remove from oven; top with onion and top roll halves. Serve immediately.

BARBECUE PULLED CHICKEN SANDWICHES



Barbecue Pulled Chicken Sandwiches image

Make and share this Barbecue Pulled Chicken Sandwiches recipe from Food.com.

Provided by Cynna

Categories     Lunch/Snacks

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 13

12 ounces boneless skinless chicken breasts
2 cups chicken stock
2/3 cup brown sugar
1/4 cup tomato sauce
1/4 cup minced onion
2 minced garlic cloves
2 tablespoons Worcestershire sauce
1 tablespoon liquid smoke
1/2 teaspoon hot sauce
1/8 teaspoon cumin
3 tablespoons grill seasoning (like McCormick's)
1 tablespoon flour
12 hamburger buns

Steps:

  • Heat stock in shallow pan to a low simmer.
  • Add chicken to stock.
  • Poach chicken for 5 minutes each side.
  • Remove chicken to plate to cool. Reserve stock for sauce.
  • In a large bowl mix together all sauce ingredients, EXCEPT the flour.
  • Add mixed ingredients to simmering stock, reserved from poaching the chicken.
  • Let liquid reduce for 5 minutes.
  • Cut cooled chicken into strips.
  • Add chicken into the simmering liquid.
  • Shred chicken until it looks like pulled pork.
  • Add the tbsp of flour.
  • Let cook until sauce thickens.
  • Serve on a lightly toasted onion roll and enjoy!

Nutrition Facts : Calories 329.7, Fat 4.1, SaturatedFat 1, Cholesterol 26.5, Sodium 519.4, Carbohydrate 54.8, Fiber 1.6, Sugar 23.6, Protein 17.8

WHITE BARBECUE CHICKEN SANDWICHES



White Barbecue Chicken Sandwiches image

Dinner ready in 10 minutes! Enjoy these scrumptious chicken sandwiches packed with the tangy flavor of white barbecue sauce and pickle slices.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 6

Number Of Ingredients 9

1 cup light mayonnaise
3/4 cup cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon freshly ground black pepper
1/4 teaspoon ground red pepper (cayenne)
6 hamburger buns, split
2 cups angel hair coleslaw (from 16-oz bag)
3 cups shredded deli rotisserie chicken (from 2-lb chicken)
12 hamburger dill pickle slices

Steps:

  • In small bowl, mix mayonnaise, vinegar, lemon juice, black pepper and red pepper with wire whisk.
  • On each bottom, place 1/3 cup coleslaw, 1/2 cup chicken, 2 tablespoons white barbecue sauce and 2 pickle slices; cover with bun tops. Refrigerate remaining white barbecue sauce in covered container up to 1 week.

Nutrition Facts : ServingSize 1 Serving

SUPER SIMPLE BARBECUE CHICKEN SANDWICHES



Super Simple Barbecue Chicken Sandwiches image

This comes from an old issue of Real Simple magazine. Shredding rotisserie chickens can be messy, but I think it is well worth the effort! The rotisserie chicken really adds a lot of flavor to this sandwich. But the real flavor will depend on what BBQ sauce you choose. Get creative!

Provided by RockChalkChick

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

3 1/2-4 lbs rotisserie-cooked chicken, meat shredded (about 5 cups)
1 -1 1/2 cup barbecue sauce (use your fave)
1/4 cup pickled jalapeno pepper, roughly chopped (optional)
4 hamburger buns (I like to use onion)

Steps:

  • In a bowl, combine the chicken, BBQ sauce and jalapeños (if using).
  • Slightly heat mixture in microwave if you'd like.
  • Divide the mixture evenly among buns.
  • Great with coleslaw, potato salad or kettle chips!
  • EAT!

Nutrition Facts : Calories 586, Fat 23.2, SaturatedFat 6.4, Cholesterol 137.1, Sodium 863.1, Carbohydrate 43.9, Fiber 1.3, Sugar 19, Protein 46.6

BARBECUE CHICKEN SANDWICHES



Barbecue Chicken Sandwiches image

I love to use my slow cooker. In fact, I have three of them in various sizes! These saucy chicken sandwiches are real crowd pleasers.-Lynn Ireland, Lebanon, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 5h20m

Yield 10 servings.

Number Of Ingredients 15

3 pounds boneless skinless chicken thighs
1 cup ketchup
1 small onion, chopped
1/4 cup water
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 garlic clove, minced
1 bay leaf
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
10 kaiser rolls, split

Steps:

  • Place chicken in a 5-qt. slow cooker. In a small bowl, combine the ketchup, onion, water, vinegar, Worcestershire sauce, brown sugar, garlic, bay leaf and seasonings. Pour over chicken. Cover and cook on low for 5 hours or until tender. , Discard bay leaf. Remove chicken; shred with two forks and return to slow cooker. Heat through. Serve on rolls.

Nutrition Facts : Calories 402 calories, Fat 12g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 845mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 2g fiber), Protein 31g protein.

BARBECUE CHICKEN SANDWICHES



Barbecue Chicken Sandwiches image

A tangy sandwich using grilled chicken and a flavorful barbecue sauce.

Provided by Sheila Lubiansky

Categories     Sandwiches

Time 20m

Number Of Ingredients 11

Sauce 2 tablespoons unsalted butter
1/2 cup onion, minced
1 cup ketchup
2 tablespoons soy sauce
2 tablespoons lemon juice
1/2 teaspoon tobasco sauce ( or more to taste)
CHICKEN
4 boneless chicken breats
2 large sandwich buns
olive oil
salt and pepper

Steps:

  • 1. In medium saucepan over medium heat, melt butter. Add onion and cook until soft, 3-5 minutes, stirring occasionally. Add remaining sauce ingredients, stir and cook for 5 minutes. Turn heat to low.
  • 2. Brush chicken with olive oil and season with salt and pepper. Grill over direct medium heat. Grill chicken 8-10 minutes or until no longer pink in the middle. Turning once. Remove from grill and let rest for 5 minutes.
  • 3. Shred chicken or slice thinly and add to sauce, stir and heat through. Grill rolls if desired, until lightly toasted, 30-60 seconds.

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