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This was a quickie that we cooked the other night. Storms were moving in and I just wanted something quick and easy for dinner so we made grilled chicken sandwiches.
They were nothing fancy, just quick. If you want something a bit more evolved, check out these other chicken sandwiches we've made.
But here is how I made this chicken sandwich.
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| I took 2 boneless, skinless chicken breast halves and butterflied them. Then I seasoned them liberally on both sides with some Pork U Masters Degree rub. |
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| I toasted some buns from the bakery. I also mixed some Cattleman's Carolina Gold BBQ sauce with a little bit of Head Country for the sauce. |
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| I grilled them on one of my large Big Green Egg kamado grills until they reached an internal temp of 150°f, about 6-7 minutes per side |
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| They smelled so good that I could have just eaten them just like this. |
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| But I glazed them with the BBQ sauce and put them back on just long enough to cook the sauce onto the chicken, maybe a minute to 90 seconds per side. I really wasn't timing it. |
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| Our son ate one like this. That's too big for Alexis and I, we split the breast in half for 2 smaller sandwiches. |
