Super Easy Shredded BBQ Chicken Sandwiches

This one really IS super easy.
You can cook chicken specifically for this recipe, or do what I often do and use leftover chicken (either your own or a store-bought rotisserie hen.)
Just removed skin from cooked chicken, shred it with your hands or two forks, place it in a pan with BBQ sauce (your favorite brand, or homemade). Heat gently until warmed through ~ you may want to add a little water as it's heating to keep the meat moist.
I usually top these with good vinegary coleslaw ~ again, homemade or store bought.



This time I served the chicken on homemade "Moomie's" Sandwich Buns (an old King Arthur Flour recipe), but your favorite kind of bun or sturdy bread will do just as well.  I like to toast the buns and top with a little garlic butter before assembling ~ but that's up to you.
A really easy meal when you don't want to spend much time in the kitchen.
If you give them a try, I hope you enjoy!

Have a good day friends.

Peace,
~m. xoxo

Wordless Wednesday ~ Postcards from the Garden

Tulips ~ full blown.
Happy Wordless Wednesday!
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Succulent Grilled Garlic-Chili-Vinegar Chicken

Spring!
As usual, for this time of year in the Pacific Northwest, we've been teased with a few days of sparkling, warm, clear weather interspersed among the chilly, damp ones.
Grilling always seems more enticing when the weather turns warm, and we were gifted with one perfectly warm day recently. 

The grill was begging to be fired up, and there was a chicken in the fridge.  But there was no time for a leisurely marinade so I knew the basting ingredients would have to be assertive in order to give that chicken inviting flavor.
This baste works to add delicious flavor to the grilled food in a fraction of the time.
Just salt and pepper the chicken halves or pieces generously on all sides.
Mix the basting sauce in a small non-reactive container:
Apple cider vinegar Crushed fresh garlic (I like lots) Add as much or as little as you like of the following:  Sriracha Hot Chili Sauce  or Sambal Oelek Chili Paste A splash or two of vegetable oil  A couple of dashes of salt
It's one of my favorite simple basting sauces for the grill (good on shrimp and beef as well.) You can use chicken pieces instead of halves as I did.
The key to juicy succulent chicken from the grill is to cook it over indirect heat*, slowly, while turning and basting throughout the cooking time.
Place the chicken over indirect heat, brush it frequently with basting sauce, while turning chicken over several times while it cooks.  Continue cooking until the skin of the chicken is beautifully browned and meat reads about 160-165 degrees (F) at the thickest part using an instant read thermometer.
This method is so simple, but the results are stellar providing you cook the chicken rather slowly over indirect heat, baste and turn frequently, and keep an eye on the grill to avoid  flame flare ups.

*Indirect grilling directions from BBQ/Grill expert Steven Raichlen:
Click HERE.


If you give this method a try, I hope you love it too!
Come join us at Rattlebridge Farm for Foodie Friday by clicking this link.

Happy weekend everyone.   Blessings ~ m. xo