After
having my way with the chicken, I used what was left of the rib meat to prepare these sandwiches (about 2-3 cups). My original intention was to use a new recipe I found in
Cooking Light: fresh food fast weeknight meals but after actually making the white BBQ sauce, I changed my mind. It was way to vinegary, even with the sugar. Once I had tried the sauce, I read the recipe which indicated that this sauce is typically made in Alabama and I don't live there. If you do and want the recipe, I'm going to share it for you and if you don't keep reading there's another version.
White BBQ Sauce
1 cup low fat mayonnaise
3/4 cup cider vinegar
2 Tablespoons lemon juice
1 Tablespoon ground black pepper
1/4 teaspoon ground red pepper
Combine all ingredients in a small bowl, stirring with a whisk. Cover and store in refrigerator for up to one week. Try it if you would like, I didn't even bother putting this on my chicken since I figured the kids would revolt.
I went with more of the traditional BBQ sauce. The idea and steps came from
here but I tweaked it up a little bit.
1/2 cup chopped onion
1 garlic clove, minced
1/2 cup salsa
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
2-3 cups cooked chicken
8 rolls
In a saucepan, saute the onion, and garlic with cooking spray until tender. Stir in the salsa, ketchup, brown sugar, vinegar, Worcestershire sauce, chili powder, salt and pepper. Add chicken; stir to coat. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve about 1/3 cup chicken mixture on each bun. For the record, this was awesome. It would've been even more awesome if I had some hamburger pickles to put on it but I didn't, maybe next time.
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