How To make Barbecued Chicken On a Bun
1 t Seasoned salt
1/8 t Coarsely ground black pepper
2 Whole boneless chicken
-breasts, halved 4 Buns, split and toasted
4 sl Swiss cheese (1 oz ea)
4 sl Baked ham, warmed (1 oz ea)
Lettuce leaves ------------------------------PEACH-MINT SALSA------------------------------ 1 Fresh California peach,
-chopped (about 2/3 cup) 1/3 c Chopped green onions
1 Tomato, chopped
1 1/2 T Chopped fresh mint
1/4 t Chili powder
SAVORY GRILLED PEACHES:
4 Fresh California peaches
Combine seasoned salt and pepper. Lossen one edge of chicken skin and rub seasoning mixture underneath skin. Cook chicken skin-side down on covered grill over medium, indirect heat about 30-25 minutes or until chicken is tender and no longer pink. Remove and discard skin. Serve chicken on buns topped with cheese, ham, and salsa. Garnish with lettuce. Serve with Savory Grilled Peaches. Makes 4 hearty sandwiches. CONVENTIONAL OVEN METHOD: Prepare as above. Roast skin-side up in 350'F. oven for about 30 minutes or until chicken is tender and no longer pink. Continue as directed. TIP: Sandwiches are delicious served either hot or cold. PEACH-MINT SALSA: In small bowl, combine all ingredients. Refrigerate leftovers. Makes about 1 1/2 cups. SAVORY GRILLED PEACHES: Cut 4 fresh California peaches in half. Cook on covered grill over medium, indirect heat 4 minutes. Turn and cook an additional 4 minutes or until heated through. Makes 4 servings. Favorite recipe from CALIFORNIA trEE FRUIT AGREEMENT.
How To make Barbecued Chicken On a Bun's Videos
Easy Cheat Stovetop Pulled Chicken BBQ - Recipe - #short
#shorts #bbq
Full Recipe Video:
Backstory:
I developed this recipe for my youngest son, Cameron, who does not enjoy cooking much. I made it a choose your own adventure style recipe where you can take the simplest approach and still get a pretty decent outcome or you can take a little extra time and effort and make something with a bit more oomph to it. This recipe can be used as a base for a ton of shredded chicken dishes. At it's heart it is just a braised chicken recipe that focuses on ending up with pulled/shredded chicken. From there you could go in many different directions with it.
Full Written Recipe:
Tangzhong Milk Bread Rolls by Joshua Weissman:
All-American Barbecue Sauce - Food Wishes by Chef John:
Ingredients:
2 family packs of bone-in skin-on chicken thighs (roughly 10-11 lbs)
OR
2 family packs of boneless skinless chicken thighs (roughly 8-9 lbs)
1 qt chicken stock or 1 qt water
1 tsp smoked paprika
1 tsp onion powder
1/2 tsp garlic powder
1 tsp fresh cracked black pepper (more to taste)
Optional:
BBQ sauce of choice
Method:
1. Place all chicken in a large pot on the stove top. Pour in your chicken stock or water. The chicken should be just covered and no more. If a little bit of chicken is peeking out of the liquid that is ok. If not all pieces are at least partially submerged add water until it is so.
2. Cover and bring to a boil over high heat. Reduce to a simmer.
3. Simmer until desired tenderness is achieved. Rotate the bottom pieces of chicken to the top a few times during the cook in order to get an even cook on the chicken. Every 15 minutes or 20 minutes should do it.
4. Once desired tenderness is achieved pull the chicken out to a heat proof bowl.
Decision time...
5. If you want to use the cooking liquid to flavor your chicken proceed to step 6
If not proceed to step 7
6. Place pot with cooking liquid back over high heat. The goal is to reduce the cooking liquid to a thick sauce/gravy consistency. This will take upwards of an hour. Stir occasionally and keep an eye on it the more it reduces. The thicker it gets the easier it will be to accidentally burn it. Reserve sauce once desired thickness achieved.
Decision time...
7. If you are using boneless skinless thighs proceed to step 9
If not proceed to step 8
8. Once cool enough to handle, separate meat from skin and bones.
9. Shred the chicken. This can be accomplished by hand, with two forks pulled apart from each other or with a potato masher (in bowl or original pot). Whichever method you use, place meat in the original cooking pot once complete. Stir through sauce if you reduced the cooking liquid.
Decision time...
10. If you don't want BBQ chicken proceed to step 11
If you want BBQ chicken proceed to step 12
11. Check seasoning levels of chicken and adjust salt and spices as necessary. Use your shredded chicken in any dish you like. Chicken salad, salads with shredded chicken, soups, pot pies, etc.
12. Add a small amount of your favorite BBQ sauce to the chicken in the pot. Bring to a simmer. Stir to incorporate BBQ sauce. Add more as necessary until desired consistency is achieved. Don't add too much at once because it is impossible to remove BBQ but easy to add.
13. Served BBQ chicken on a toasted bun with the condiments of your choice. Slaw, extra sauce, pickles, onions, whatever makes your mouth happy. Enjoy!
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BBQ Chicken Sandwich in the Crock Pot - Slow Cooker Recipe
#cookmentality #cook #recipe
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BBQ Chicken Sandwich - Slow Cooker Recipe
3 chicken breast's
1 cup of chicken broth or 1 cup of water seasoned with 1 tbsp of chicken Bouillon.
Heat up the crock pot/slow cooker on high for 10 mins. Pour in your broth or seasoned water and let heat up for 20 mins with lid on.
Place the chicken in the pot and cover with the lid and cook for 3 1/2 hours.
After cook time, remove the juices in the crock pot for use of broth or future cooks. (This helps add flavor)
shred the chicken and pour in a bottle of bbq sauce. Mix together well.
Take a good fluffy bun and add a healthy portion of chicken on the bottom slice of the bun. Top with coleslaw and your favorite toppings.
Enjoy!
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Chicken Char Siew Bun - easy recipe, quick proofing | DAPUR 2020
Dapur 2020
Chicken Char Siew Buns Recipe
Bun
500g Pau Flour
100g Wheat Starch
250ml Fresh Milk
(+ another 50ml for kneading)
2 tbsp Oil
80g Castor Sugar
1 tsp Salt
8g Instant Yeast, bloomed with 1 tsp sugar and 2 tsp water
Chicken Char Siew Filling
6 Chicken Fillets, minced and marinated with:
2 tbsp Black Vinegar
2 tbsp Soy Sauce
Dashes of White Pepper
1 tbsp Cornstarch
2 tbsp Minced Garlic
1 Onion, chopped
4 Chinese Mushrooms, soaked and diced
(retain water from soaking)
2 tbsp Oyster Sauce
2 tbsp Soy Sauce
2 tbsp Dark Soy Sauce
Dashes of White Pepper
Sugar to taste
Cornstarch Slurry
(1 tbsp cornstarch + water from soaking mushrooms)
Baking paper, cut into squares
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How To Make Pulled BBQ Chicken Sandwiches | Crockpot Recipe
2-3 large boneless skinless chicken breasts
18 oz bottle of Sweet Baby Rays
Hamburger buns
Boss Up Merch
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BBQ Chicken Bao Bun Review | Frozen Food
Crunchy Baked BBQ Chicken Drumsticks
Find the easy printable recipe here:
Easy and delicious Crunchy baked bbq chicken drumsticks with a crisp and slightly sticky bark are the best baked bbq chicken recipe that the whole family loves! An easy baked chicken drumstick recipe that is bursting with BBQ Chicken Drumstick lick-your-fingers-clean flavor straight from the oven!