Best 10 White Barbecue Chicken Sandwiches Recipes

BBQ CHICKEN SANDWICHES

Steps:

• Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.
• In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.
• When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.

WHITE BARBECUE CHICKEN SANDWICHES

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.

ALABAMA CHICKEN SANDWICH

Steps:

• Butter and toast the burger bun. Pile on the chicken, cole slaw, sauce and pickles and enjoy!
• Preheat the oven to 350 degrees F.
• Place salt, pepper, cayenne, paprika, garlic powder and onion powder in a bowl and whisk until incorporated. Sprinkle over chicken and rub evenly (save remainder of the rub for another use).
• Put chicken in pan with a lid and roast, covered, until it reaches an internal temperature of 165 degrees F, about 1 hour and 15 minutes.
• Let chicken rest 15 minutes, then remove skin and set aside. Pick meat from the bones into bite-size pieces. Chop skin and mix with the chicken.
• Place mayonnaise, pepper sauce, sugar, garlic powder and black pepper in a bowl and whisk until incorporated. Refrigerate to chill about 20 minutes. Add the cabbages and carrots and mix with hands until coated.
• Place mayonnaise, horseradish, vinegar, pepper, salt, sugar and cayenne in a bowl and whisk until incorporated.

ALABAMA WHITE BBQ CHICKEN SANDWICH

Steps:

• For the chicken: Place the chicken skin in a single layer in a large nonstick skillet. Cook the skin over low heat, flipping once, until it crisps up, about 10 minutes. Meanwhile, shred the chicken meat into bite-size pieces into a large bowl. Reserve the wings to nibble on or for another use.
• In a large bowl, whisk together the mayo, vinegar, horseradish, mustard, pepper and salt to taste. Add the dressing to the shredded chicken and toss to coat. Set aside to let the dressing soak into the chicken.
• For the pickle slaw: In a medium bowl, add the cabbage, celery salt, sugar, hot sauce, if using, pickles and pickle brine, and carrot. Toss together to mix well. Taste and the adjust seasonings and set aside.
• Preheat a griddle pan over medium-low heat. Butter one side of each slice of bread. Cook the buttered sides on the griddle until toasted and golden, about 4 minutes.
• Top the unbuttered sides of 4 slices of the toast with the crispy chicken skin, then top with the chicken and pickle slaw. Top each sandwich with a slice of bread with the buttered-side up. Serve.

CHICKEN WITH WHITE BARBECUE SAUCE

Steps:

• In a small bowl, combine the mayonnaise, sugar, salt and pepper; gradually whisk in lemon juice and vinegar. Pour 1/2 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until juices run clear, basting frequently with reserved marinade.

PULLED CHICKEN SANDWICHS WITH WHITE BBQ SAUCE

Steps:

• White BBQ sauce: Combine mayonnaise, cider vinegar, fresh lemon juice, black pepper and red pepper in a small bowl.
• Cover and store in refrigerator for up to 1 week.
• Pulled Chicken: Place 1/3 cup of slaw on bottom half of each bun.
• Top with 1/2 cup of chicken.
• Add 2 tablespoons of White BBQ sauce.
• Add 2 pickle slices.
• Place bun top on top.

WHITE BBQ SAUCE

Steps:

• In a medium bowl, combine the mayonnaise, pepper, salt, lemon juice, vinegar and sugar. Mix all together until smooth. Use to baste chicken, pork chops or ribs as they cook on the grill. Serve extra as dipping sauce!

GRILLED CHICKEN WITH WHITE BARBECUE SAUCE

Steps:

• To prepare chicken:.
• Loosen skin from breast by inserting fingers, gently pushing between skin and meat.
• Combine salt and next 4 ingredients (salt through chipotle chili powder). Rub mixture under loosened skin.
• Grill chicken on each side over direct heat for 5 minutes or until browned.
• Move chicken to indirect heat and cover, cooking an additional 35 minutes or until done.
• Discard skin.
• To prepare sauce:.
• Combine mayonnaise and remaining ingredients, using a whisk. Serve sauce with chicken. Sauce can be made up to 1 day in advance, flavors will intensify.

BBQ CHICKEN SANDWICH RECIPE BY TASTY

Steps:

• Heat a grill over medium-high heat and clean and lightly oil the hot grates.
• Season the chicken breasts with salt and pepper and place on the grill. Grill the breast for 5 minutes, then flip, brush with some of the barbecue sauce, and continue to grill until cooked through, 5-7 minutes more.
• Transfer the chicken to a plate and set aside to cool slightly.
• Use 2 forks to shred the chicken, add to a bowl, and toss with the remaining barbecue sauce.
• Serve on pretzel buns with coleslaw.
• Enjoy!

BBQ CHICKEN SANDWICHES

Steps:

• In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the salsa, ketchup, brown sugar, vinegar, Worcestershire sauce, chili powder, salt and pepper. , Stir in chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve about 1/3 cup chicken mixture on each bun. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve in buns.