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
Baked flaky BBQ chicken buns 2 - How to cook the bun's filling
We do the instant chicken filling for the buns. Hope you like it too. In fact you can use the same pastry recipe to make any kinds of filling as you like.
Barbecue Chicken Wings
Crispy, tangy, sweet, and buttery. These are the best barbecue wings you'll ever taste, and that's a promise.
Ingredients:
6 chicken drums
2 cups pickle juice
2 cups buttermilk
1 stick butter
2 cups ketchup
1/4 cup brown sugar
1/2 cup apple cider vinegar
Squeeze lemon juice
2 tbsp honey
1 tbsp Worcestershire sauce
Pinch smoked paprika
Hickory smoke (optional)
2 cups potato starch
Pinch garlic powder
Pinch onion powder
Pinch old bay
Pinch lemon pepper
Pinch truffle salt
1. Add drums to bowl and cover in buttermilk and pickle juice. Allow this to brine 30 minutes.
2. Combine butter, ketchup, brown sugar, apple cider vinegar, lemon, honey, Worcestershire, paprika, and optional puff of hickory smoke into pan over medium heat and whisk until well combined.
3. Boil this mixture off until it reaches the correct consistency, then set aside.
4. Add potato starch, garlic powder, onion powder, old bay, lemon pepper and truffle salt to a large bowl.
5. Dredge your chicken wings in the starch mixture and tap off excess.
6. Add to oil at 325 Fahrenheit for about 6 minutes until just about fully cooked. NOTE* I said 375 to start in video, this is incorrect.
7. Set these aside and heat oil to 375 F, then fry again until golden brown and crispy.
8. Toss in barbecue sauce and enjoy immediately. AMAZING.
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COLA BARBECUE CHICKEN in Slow Cooker, A Crockpot Dump N Go Recipe
COLA BARBECUE CHICKEN in Slow Cooker, A Crockpot Dump N Go Recipe
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GRILLED CHICKEN BURGER ~ Juicy Chicken with Homemade Bun | No Grill
Grilled chicken burger without grill and homemade fluffy burger bun. A juicy and very tasty chicken burger you can't say no to????
Ingredients:
(This recipe is for 2 burgers)
For bun:
1 cup all purpose flour
1/4 cup like warm milk
1 tsp yeast
1 tsp sugar
Salt
1/4 cup milk (add in batches)
1 tsp refined oil
Egg wash (1 egg yolk + 1 tbsp milk)
For chicken patty:
2 boneless chicken breast pieces (thinly sliced flat pieces)
2 tbsp red chilli sauce
1 tsp tomato sauce
1 tbsp soya sauce
1 tbsp lemon juice
1 tsp Oregano spices
1/2 tsp pepper
1/2 tsp red chilli powder
1/2 tsp onion powder
1/2 tsp garlic powder/paste
Salt
4-5 tbsp refined oil for frying
Mayo dip:
2 tsp mayonnaise
2 tsp tomato sauce
Veggies:
Lettuce
Tomato
Onion
Cucumber
Cheese slice
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Music: Late
Musician: @iksonmusic
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