How To make Grilled Chicken Sandwich with Smoky Red Onion Salsa

BBQ Sandwich

I mean... I can't think of many better ways to spend 5 minutes than making this sandwich ➡️ Hot & smoky bbq sauce mixed with braised beef, aged cheddar cheese, leftover slaw, and red onion all on a Martin’s Potato roll. #shorts

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GRILLED Mango Habanero Salsa Recipe | Juicy Grilled Chicken Breast | El Yucateco Caribbean Sauce

In this video we will show you how to make GRILLED MANGO SALSA for your next BBQ using El Yucateco Caribbean Sauce and paired with a perfectly cooked grilled chicken breast! If you're looking for the BEST SALSA RECIPE for your next BBQ, PARTY or gathering, you'll love this recipe and the additional Flavor and kick to it! Please be sure to Like this video, Subscribe to our channel for more content and leave us a comment. We love hearing from you!

Thank you so much for watching our video! You can visit our website anytime at elyucateco.com for product details and more recipes!

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#MangoSalsa #GrilledChicken #KingOfFlavor

Ingredients Needed: (All ingredients listed is based on using 5 Corn Cobs)
- El Yucateco Caribbean Sauce (1.5 ounce)
- 1 small, cored fresh pineapple (sliced)
- 1 fresh Mango (sliced and skinned)
- 1/2 red onion (sliced in half)
- 1/2 Jalapeno Pepper (sliced in half and seeded)
- 3 tablespoons Lime Juice
- 1/2 cup rough fresh chopped Cilantro
- 1/2 teaspoon or a pinch of Cinnamon
- Salt to taste

GRILLED CHICKEN BREAST OPTIONAL (I will place those grill instructions below)

Instructions:
Always wash your hands before prepping any food recipe, and thoroughly wash all vegetables with cold water!

Preheat your grill (make sure grates are clean) to medium heat (300-400 degrees Fahrenheit). Place Mango, Pineapple, Onion, Jalapeno on grill and turn occasionally as it develops color and char. Repeat until corn has color, char and tenderness which will take 10-15 minutes normally. Once done, remove from grill and place in blender along with the remaining ingredients. Blend gently until smooth. Pour into a bowl and place into fridge for a few hours to overnight (the longer the better). You can serve this any way you like but I served it with a Grilled Chicken Breast (instructions below) ENJOY!

FOR GRILLED CHICKEN:
Trim chicken, season both sides with your favorite seasoning (I use equal parts salt, pepper, garlic powder, onion powder, chili powder). Grill at medium heat flipping once or twice until you reach a safe temperature of 165 degrees Fahrenheit in the deepest, coolest part of the chicken breast. I recommend using a meat thermometer to be sure you don't overcook OR under cook the chicken. THIS PAIRED GREAT WITH THE MANGO SALSA!


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Soy and honey grilled chicken thighs salad | SALAD recipe #shorts #shortsfired #vlogster

hey everyone welcome back,

I’ve got a delicious chicken salad for you, perfect for this warmer weather that’s coming



Recipe Chicken thighs

Chicken thighs
Brown Sugar
Smoked garlic
Soy sauce
Chilli flakes

1 Romaine lettuce
1/3 of each Bell peppers
1/2 Cucumber
1 Avocado
100g Cherry tomatoes
1/2 Red onion
3 Spring onion
100g corn
Olive oil
Balsamic vinegar
Salt
Pepper



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Crispy Chicken Sandwich!! #shorts #fyp #viral #recipe #food #cooking #chef #trending #diy #chicken

sauce recipe @NickDiGiovanni

Ingredients
3 chicken thighs
2.5 cups buttermilk
2 tsp paprika
1/2 cup pickle juice
2 tsp garlic powder
1 tsp mustard powder
1 tsp MSG (optional)
1 tsp salt
1/2 tsp pepper

Chicken dredge
1/2 cup Ap flour
1.3 cup corn starch
2 tsp paprika
2 tsp garlic powder
1 tsp mustard powder
1/2 tsp MSG (optional)
1.5 tsp salt
1/2 tsp pepper


sauce
1/2 cup Mayo
Zest of 1/2 lemon
Juice of 1/2 lemon
1/2 bunch chives
1 clove garlic grated
Salt & pepper


Pickles
1 English cucumber
1 cup white vinegar
1 cup water
2 Tbsp sugar
1.5 tsp salt
2 sprigs dill
2 cloves garlic
1 tsp pepper corns

Buns
Butter
Oil

I Could Eat This Chicken Shawarma Every Single Day

#shorts #chicken #shawarma #cooking

Chicken Shawarma Recipe:
2 1/2 pounds chicken thighs
1/2 cup plain yogurt
5 garlic cloves minced
1 tbsp coriander powder
1 tbsp cumin powder
2 tsp cardamom powder
1 tbsp white vinegar
1 tbsp red chili powder
1 tbsp onion powder
1 tbsp smoked paprika
Juice of 1 lemon 2 tbsp
1/4 cup olive oil
2 tsp salt
2 tsp black pepper

Yogurt sauce
1 cup plain yogurt
3/4 cup grated and salted cucumber
2 medium garlic cloves salted and pureed
1/2 cup finely chopped cilantro
1/2 tsp coriander seed
1/2 tsp cumin seed

Serve with:
Flatbreads
Red onion
Tomato
Crunchy lettuce
Sauce
Spicy sauce

Smoked Chicken Sandwich | Pulled BBQ Chicken Recipe on Ole Hickory Pit

Smoked Chicken Sandwich | Pulled BBQ Chicken Recipe on Ole Hickory Pits with Malcom Reed of HowToBBQRight.com

For more barbecue and grilling recipes visit:

For Pulled BBQ Chicken Recipe, the first thing you’ll need is a couple whole chickens from the grocery store. Remove the chickens from the cryovac packaging and rinse under cool water in the sink.

Place the chicken in a large container and pat the skin dry with paper towel. Hit the outside of each bird with a good dose of Salt, Black Pepper, and Garlic (my Killer Hog’s AP seasoning goes great here). Then layer on your favorite BBQ Rub to create a “Chicken Bark”

Anytime I’m smoking chicken I run my pit at a higher temperature. 275⁰ is optimal for getting the meat done and cooking the skin. There’s nothing worse than rubbery chicken skin, so ramp that cooking temperature up and you won’t have a problem.

For this cook, I’m using my Ole Hickory Ace MM set for 275⁰ with a little pecan chunks thrown right on the hot coals for smoke. Pecan is my go to wood for chicken.

When the smoker is up to temp, place the chicken breast side up on the rack and close the lid. It’ll take about 3 hours for these to smoke, but after an hour or so insert a wired probe thermometer (I use the Chef Alarm by Thermoworks) to keep an eye on the internal temperature. Chicken is done when the white meat hits 165⁰ and the dark meat hits 175⁰. Always be sure to check in the thickest part of the meat away from the bone.

While the chicken is doing its’ thing on the smoker, it’s a good time to put together the slaw used for building the sandwiches.

Blue Cheese Slaw Recipe
10oz Shredded Red Cabbage
½ cup White BBQ Sauce (recipe below)
¼ cup Blue Cheese Crumbles
3 Green Onions sliced fine
2 tablespoons White Sugar
1 teaspoon Celery Seed
Combine these ingredients and place in the refrigerator for at least an hour before serving.

After about 3 hours of cooking, the internals should be right where you want them. Double check the internals after the alarm sounds on the thermometer just to be safe. You’ll need a hand held thermometer for this (Thermapen is your best friend).

Remove the chickens from the smoker and cover loosely with foil inside on the counter. They’ll need to rest at least 15-20 minutes before pulling.

Remove the legs, wings, breast, and thighs. The meat will still be hot, so use a pair of glove liners underneath a pair of nitrile gloves. Pull the meat into equal size portions separating any bones or cartilage working through the whole carcass.

Once all the meat is pulled, it’s time to build the sandwiches.
Split open a jumbo burger bun and pile a good bit of the chicken on the bottom half, drizzle with White BBQ Sauce.

enjoy this Pulled BBQ Chicken to make your own Smoked Chicken Sandwich cooked on the Ole Hickory Pit.

White BBQ Sauce Recipe:
2 cups Mayonnaise (use a good mayo like Duke’s or Blue Plate)
½ cup Apple Cider Vinegar
1 tablespoon Black Pepper (course ground)
1 tablespoon White Sugar
1 heaping teaspoon Prepared Horse Radish
1 teaspoon Kosher Salt
½ teaspoon Ground Cayenne Pepper
Juice from 2 Lemons
Directions:
Combine all the ingredients in a mixing bowl using a wire whisk until smooth. Pour into a mason jar and refrigerate for several hours.

For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: