Wednesday, July 17, 2013

Grilled Chipotle Barbecue Chicken Sandwich with Cheddar and Applewood Smoked Bacon

I made these grilled chicken sandwiches for the Fourth of July. Making your own barbecue sauce is simpler than one might think and will liven up a classic barbecue chicken sandwich. This barbecue sauce is also great on a burger.


Chipotle Barbecue Sauce:
1 yellow onion, diced
2 tbsp. bacon fat or olive oil
3 cloves garlic, minced
1/3 cup water
1 cup ketchup
2 chipotle peppers in adobo, sliced
1 tbsp. adobo sauce
1 tbsp. dijon mustard
1 tbsp. molasses
1 tsp. worchestershire
1/2 tbsp. dark brown sugar
1/2 tsp. ancho chili powder
1/4 tsp. paprika

Grilled chicken sandwiches:
2 chicken breasts, cut in half lengthwise
4 sesame seed buns
8 strips bacon, cooked
4 slices of cheddar cheese
1 cup chipotle barbecue sauce (see above)


Heat bacon fat or olive oil over medium heat. Add onion and cook 5 minutes, or until softened. Add garlic and cook for another minute. Add water and ketchup and bring to a boil. Once boiling, reduce to simmer and simmer for 5 minutes. Add chipotle peppers, adobo sauce, mustard, molasses, worchestershire, brown sugar, ancho chili powder, and paprika and simmer for 10 minutes. Remove from heat and pour into food processor. Pulse in the food processor until smooth. Season to taste with salt and pepper.

Preheat grill on medium high heat. Pat chicken breasts dry. Sprinkle with salt and pepper and brush with olive oil. Place chicken breasts on the grill and cook for about 3-4 minutes. Flip chicken and baste the side facing up with a thin layer of barbecue sauce. Flip again after 3-4 minutes and baste the other side. Add cheese and cook for 1 more minute. Toast buns on the grill for the last 30 seconds if desired. Serve chicken with two strips of bacon and some extra barbecue sauce spooned over the top.

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