Chicken On A Bun Recipes

CHICKEN ON A BUN

Steps:

• Combine first 7 ingredients.
• Spread mixture on the buns; top with cheese and place on a cookie sheet.
• Bake at 350ºF for 10 minutes, or until cheese melts.

CHICKEN ON A BUN

Steps:

• Open cans and pour sauce in slow cooker or skillet.
• Remove skin and bones from your chicken.
• Cut in slices and chunks bite size pieces.
• Place in sauce.
• Simmer for 2 hours so that flavours can mingle.
• Grill your buns.
• Serve chicken on buns.
• Serve a container of sauce on the side to dip your chicken on a bun and your fries.

CHICKEN SPIEDIES (MARINATED CHICKEN ON A BUN)

Steps:

• In a blender, combine the oil, lemon juice, vinegar, garlic, mint, dill, salt, soy sauce, garlic powder, black pepper, oregano, red pepper flakes, and cardamom and puree until smooth and emulsified.
• Put the chicken in a large mixing bowl and pour the marinade over it, reserving about 1⁄2 cup marinade in a small bowl, and covering and refrigerating it. Mix the chicken well with the marinade, cover, and refrigerate for at least 4 hours or up to 24. The acidic marinade will start to break down the chicken, so if a more tender texture bothers you, marinate for 4 to 5 hours. I, however, am a fan of that texture and think an aggressively long, 24-hour marinade gives the chicken that much more flavor.
• Heat a grill until it is so hot you (almost) can't look directly at it. Skewer the chicken; you can make a giant skewer to save space or lots of little ones for easier turning. Cook the skewered chicken, turning three times, until nicely charred, 5 to 7 minutes on each of the four sides. Let the chicken rest for 10 minutes, then take it off the skewers.
• To serve on the rolls, top with whichever of the following makes you the happiest: lettuce, tomatoes, onion, reserved marinade, pepperoncini, olives. Or don't use any toppings, as it's meant to be eaten, in my book (which this literally is).