A great lunch or a quick snack, BBQ chicken subs can be prepared in a snap. Just season the chicken with salt and pepper, grill it, and add tangy coleslaw on a soft bun. These easy-to-make sandwiches are sure to become a family favorite!
Add tangy coleslaw
Tangy coleslaw is a great way to add some zing to your BBQ chicken subs. This is because it is not only delicious, but it also pairs well with the sweet taste of the barbecue chicken.
There are a few things you should know before getting started. First of all, if you want a tangy slaw, you need to get the right ingredients. Fortunately, there are plenty of options. You can use carrots, apple, scallions, or even green apples.
Another option is to buy a pre-chopped slaw mix. This is a very convenient way to make the coleslaw. The slaw mix is usually available in the produce section.
For the best results, make sure you use vinegar. There are several different kinds of vinegar. Depending on your tastes, you may prefer white or apple cider vinegar. It is important that you choose a vinegar that is balanced with sugar or sweetener.
Toast the buns
When making BBQ chicken subs, one of the best things you can do is to toast the buns. This will not only give your sandwiches a nice texture, but also add a rich, buttery flavor.
To toast the buns, start by putting them in a pan or baking sheet. Spread a thin layer of room-temperature butter on each side. You may also use olive oil instead. Once the butter is melted, you can swirl it to coat the entire pan.
Then, place the buns on a grill or under a broiler. You should watch them closely so that they don’t burn. It takes about 10 seconds to cook a bun.
When you’re done, remove them from the heat source. Let them cool for a minute or two. Then, scrape off any parts that may be burned.
Season the chicken before grilling
If you’re planning to cook BBQ chicken subs, you’ll need to season the chicken before grilling. This will give your chicken a smoky and flavorful coating. You can also use spices to add extra flavour.
When you season the chicken before grilling, be sure to coat all sides with olive oil. This will help keep the meat from sticking when frying. You can also use garlic powder or onion powder to help add flavour.
The secret to making a perfect grilled chicken breast sandwich is to ensure the meat is evenly cooked. You can use a meat thermometer to check the internal temperature of the chicken. The center of the meat should be 165 degrees Fahrenheit.
After cooking, let the chicken rest for a few minutes before cutting. This allows the juices to redistribute throughout the meat.
Cook the chicken in the oven
If you love BBQ chicken, but you have a limited amount of time, you can make a quick version with just the oven. You’ll get juicy and delicious results. You can even freeze the leftovers for up to three months.
First, you’ll need to pre-heat your oven to 425 degrees. Then, spray the pan with non-stick spray. You’ll want to place the chicken in the baking dish. Then, pour the sauce over the chicken.
After you’ve cooked the chicken for 40 minutes, you should take the foil off of the chicken. You’ll also want to check the internal temperature of the chicken. You’ll know when the chicken is done when the meat thermometer reads 165 degrees.
When the chicken is done, you’ll want to shred it. You can use a hand mixer to do this, or you can do it by hand.
Freeze leftovers
When you make a lot of BBQ chicken subs, there’s no need to throw any away. You can freeze leftovers so you can use them in a variety of ways.
The best way to freeze leftovers is to store them in a container that’s designed for freezer storage. This will keep the meat fresher for longer.
For the swankiest and most efficient way to freeze your favorite BBQ concoctions, consider using an Instant Pot. This nifty little gadget requires a bit of prep work but the results are well worth the effort.
Finally
You can store cooked chicken in the freezer for days or weeks at a time. This is great news for pitmasters with a large quantity of meat to freeze. Using a microwave may dry out the meat, making it difficult to reheat it.
