Bbq Chicken With Bacon Sandwiches Recipes

GRILLED CHICKEN BLT SANDWICHES

Steps:

• Heat closed contact grill 5 minutes. When grill is heated, place bacon on bottom grill surface. Close grill; cook 4 to 6 minutes, turning once, until crisp. Drain on paper towels.
• Meanwhile, place 1 chicken breast, boned side up, between 2 sheets of plastic wrap or waxed paper. With flat side of meat mallet or rolling pin and working from center, gently pound chicken until 1/4 inch thick; remove wrap. Repeat with remaining chicken breast. Sprinkle chicken with Italian seasoning.
• Place chicken on bottom grill surface. Close grill; cook 4 to 6 minutes or until fork-tender and juices run clear.
• Spread toasted bread slices with mayonnaise. Layer lettuce, tomato, chicken and bacon between toast slices.

BACON JACK CHICKEN SANDWICH

Steps:

• Preheat a grill for medium heat.
• While the grill preheats, place the bacon in a large skillet over medium-high heat. Cook until browned on both sides. Remove from the pan, and drain on paper towels.
• Rub the poultry seasoning onto the chicken pieces, and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepperjack cheese. Grill for 2 to 3 more minutes to melt the cheese.
• Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.

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.

BACON-CHICKEN SANDWICHES

Steps:

• Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until chicken juices run clear. Top each chicken breast half with a tomato and cheese slice; cover and cook for 2-3 minutes or until cheese is melted., Combine chutney and mayonnaise; spread over roll bottoms. Layer with spinach, chicken and bacon; replace tops.

RANCH CHICKEN SANDWICHES

Steps:

• With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size.
• Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine.
• Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours.
• While the chicken marinates, fry up the bacon until chewy. When finished cooking, reserve 1/4 cup of the bacon grease and pour off the rest of the grease (but do not clean the skillet).
• When you are ready to cook the chicken, remove it from the marinade and cook it in the skillet over medium-high heat, 3 to 4 minutes each side. Brush a little reserved bacon grease on the chicken as you cook it. (Or you can grill the chicken breasts on an indoor or outdoor grill.)
• When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler).
• Halve the rolls and immediately load with the bacon-and-cheese covered chicken.

BBQ BACON PULLED CHICKEN SANDWICHES

Steps:

• In a large bowl, combine the first 9 ingredients. Place chicken in a greased 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low , 3-4 hours or until tender., Remove chicken; shred with 2 forks. Return chicken to slow cooker; heat through. Serve on buns with bacon and lettuce. Freeze option: Freeze cooled, cooked chicken 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.

CHEDDAR-BACON BBQ CHICKEN BREAST SANDWICH

Steps:

• HEAT grill to medium-high heat.
• GRILL chicken and onions 8 min., turning onions frequently. Transfer onions to bowl. Turn chicken; grill 7 to 9 min. or until done (165F), turning occasionally.
• CUT chicken into strips. Add barbecue sauce to onions; toss to coat.
• FILL bread slices with chicken, cheese and onions.
• Serving Suggestion: Serve with a fruit salad and assorted cut-up fresh vegetables.
• Substitute: Prepare using whole wheat hamburger buns.

SWEET AND SPICY GRILLED CHICKEN SANDWICHES

Steps:

• Place one chicken breast in a resealable plastic bag or between two pieces of plastic wrap. Using a meat pounder, rolling pin, or small skillet, pound chicken breast into an even thickness about 3/4-inches in height. Repeat with remaining 3 breasts.
• To make the brine: In a medium bowl whisk together water, salt, white sugar, and brown sugar until solids are dissolved. Place chicken breasts in brine and refrigerate for 30 minutes. Remove chicken from brine and pat dry with paper towels. Place chicken back in fridge until ready to grill.
• To make the glaze: Whisk together ketchup, apple juice, cider vinegar, jalapeño jam, maple syrup, honey, dark brown sugar, molasses, Worcestershire sauce, hot sauce, salt, cayenne pepper, and garlic powder in a medium saucepan. Bring to a boil over medium heat, reduce heat to low and simmer until sauce has slightly thickened, about 15 minutes. Remove from heat.
• To make the bacon rub: Mix together sugar, chili powder, cumin, and cayenne in a small bowl. Lay bacon out on a plate and sprinkle with rub on both side.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Lay bacon on cool side of the grill, cover, and cook until crisp, about 10 minutes, flipping halfway through. Remove to a plate and break bacon strips in half.
• Place chicken over hot side of grill and cook until well browned, 3 to 5 minutes. Flip and continue to cook until second side is browned. Move chicken to cool side of grill and brush all over with barbecue glaze. Top each chicken breast with one slice of provolone cheese. Cover and continue to cook until cheese has melted and meat register 160°F on an instant read thermometer inserted into the center of breast, about 5 minutes more. Transfer chicken to a plate and let rest for 5 minutes.
• Lightly butter cut sides of potato rolls. Place rolls over hot side of grill, cut side down, until lightly toasted, about 1 minute; transfer to a tray. Top each bun with a chicken breast, tomato, onion, lettuce, and bacon and serve immediately with remaining barbecue glaze.

BBQ CHICKEN WITH BACON SANDWICHES

Steps:

• Preheat deep fryer to 375 degrees.
• First, cut chicken breast into 6 evenly sized pieces. Pound to about ½ inch thick pieces.
• Mix together milk and eggs in one bowl and put flour in another bowl.
• Dip the chicken in the wet mixture and then in the flour. Set aside until fryer is ready.
• In the meantime, start the bacon in a skillet and cook until crispy and slice the red onion. Also heat the BBQ sauce to warm in a pot on the stove.
• Deep fry the chicken for 4-7 minutes or until cooked thoroughly Set aside.
• Toast the hamburger buns in a skillet until lightly toasted. Set aside.
• Take the cooked chicken and toss it in the BBQ sauce and then assembly the sandwiches.
• Starting on the bottom bun, place the chicken, cheese, bacon crossed, onions, then pickles. Serve right away.

BACON WRAPPED GRILLED CHICKEN SANDWICH

Steps:

• Marinate breast halves in lemon, lime juice, pepper and garlic salt unrefrigerated for about 1/2 hour.
• Wrap chicken with two pieces of bacon, using toothpicks to hold bacon. Place breast halves on a hot grill and grill until chicken is done, turning frequently. When chicken is near done, place avocado slices on top of chicken then top with Swiss cheese. Grill just until cheese is melted. Remove chicken from grill and place on Texas toast or buns with toppings of choice.

BBQ BACON PULLED CHICKEN SANDWICHES

Steps:

• In a large bowl, combine the first 9 ingredients. Place chicken in a greased 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low , 3-4 hours or until tender.

20 CHICKEN SANDWICHES TO MAKE AT HOME

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chicken sandwich recipe in 30 minutes or less!