MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled BBQ Chicken Sandwiches
Categories: Poultry, Vegetables, Breads, Chilies, Bbq
Yield: 8 servings

MMMMM------------------------PICKLE SLAW-----------------------------
1/2 c Mayonnaise
1/4 c Dill pickle juice
1 tb Sugar
1/2 Green cabbage; thin
- shredded
2 md Carrots; grated
1/4 c Dill pickles; chopped

MMMMM----------------------CHICKEN FILLING---------------------------
2 lb Boned skinned chicken
- breast; butterflied
2 tb Olive oil
1/2 ts Kosher salt
1/2 ts Black pepper
1 1/2 c HankgCOs Kansas City BBQ
- Sauce
8 Hamburger buns

MMMMM------------------------SERRANO MAYO-----------------------------
3 Grilled serrano chilies;
- seeded
1 c Mayonnaise
Juice from 1/2 lime
pn Salt

Whisk together mayo, pickle juice, and sugar. Stir in
shredded cabbage, carrots, and pickles. Stir together
and taste. Season to your liking. Slaw can be made a day
or two in advance with no problem.

Preheat grill to medium-high heat. To butterfly the
chicken, use a sharp knife to slice the chicken
horizontally - leaving the edge connected so you can
open the chicken breast - making it thinner and
therefore faster-cooking. Then drizzle with olive oil,
salt, and pepper.

Pour 1/2 cup of BBQ sauce into a bowl and set it aside.
You will add it to the cooked chicken later.

Add chicken to grill and spoon BBQ sauce over each piece
of chicken. You will use 1/3 to 1/2 cup of BBQ sauce for
this part of cooking.

Grill for 5 to 6 minutes on the first side. Flip and add
BBQ sauce to the second side. Grill for another 5 to 6
minutes on the second side or until the chicken breasts
reach 165+|F/74+|C. Remove from the grill.

As the chicken grills, add 2 to 3 serrano peppers to the
grill. Grill them for 2 to 3 minutes per side. Remove
and let cool.

NOTE: If you do not butterfly your chicken breasts, you
will need to grill them for 8 to 10 minutes longer than
this.

When chicken comes off the grill, let it cool briefly
and then use two forks to shred or roughly chop the
chicken. Stir the 1/2 cup of BBQ sauce you set aside in
step 1 into the shredded chicken.

Split grilled peppers in half and remove seeds. Add to a
small food processor with mayo, lime juice, and salt.
Pulse until combined.

Toast your sandwich buns (if you want to) and smear with
serrano mayo if yougCOre using it. Top with a heap of
pickle slaw and shredded BBQ chicken. Serve with chips
and pickles on the side.

Leftover chicken will keep in the fridge for 3 to 4 days
or freeze in an airtight container for up to three
months.

By: Nick Evans

Serves: 8 servings

RECIPE FROM: https://www.simplyrecipes.com

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