This felt like a good weekend for chicken. My wife is not a big fan of wings or dark meat, so if I have the opportunity to dress up some chicken breasts, I’ll try it! These sandwiches had a little heat, and the cool sauce that goes with it was perfect.
Here’s what you’ll need:
2 chicken breasts, pounded out to 1/2″ thickness
Marinade:
- 3/4 cup of your favorite hot sauce
- 1/2 cup brown sugar
- 3 Tbsp butter
- 5 Tbsp apple cider vinegar
- 3/4 tsp taco seasoning
Combine these ingredients in a small saucepan over medium heat and bring to a boil. Remove from heat, let cool 15 minutes, and reserve about 1/3 cup for basting.
Add the remaining brine and the chicken breasts to a resealable bag and place it in the refrigerator for at least 2 hours, or until about 30-40 minutes before you are ready to grill. While you wait, make the sauce for the sandwiches.
Sauce:
- 2 Tbsp Feta Cheese
- 2 Tbsp buttermilk
- 2 Tbsp mayonnaise
- A pinch or two of shredded Parmesan cheese
- 1-1/2 tsp minced chives
- 3/4 tsp lemon juice
- Dash of balsamic vinegar
- 1/4 tsp minced garlic
- 1/8 tsp ground black pepper
Mix these ingredients together well and refrigerate until ready to assemble.
Remove the chicken from the fridge before you go to fire up the grill. Give it a little while to at least come closer to room temp before it hits the heat. Get the grill rolling on direct medium high heat, then cook the chicken breasts. It should take around 5-6 minutes per side.
Once the chicken breasts are done (165 degrees) pull them off the grill, tent them in foil, and let them rest for 15 minutes.
Then it’s time to assemble and eat! We put the sauce on the bottom bun, topped it with chicken, cheddar cheese, red onion, and tomato… but you make it your own. Toast the buns, add bacon, lettuce, etc. These were really tasty and relatively heathy. A great grill idea when you don’t have all day to tend the smoker!
The Shotgun’s Q Club blog is sponsored by Salmons Meat Products and Kimps Ace Hardware.
“Whether it’s grilled, smoked, seared, or sauced, I’m always fired up to share what’s cooking. As a certified SCA and KCBS judge, I’ve tasted some of the best—and I’m always chasing the next great flavor. Keep those grills hot, your wood dry, and don’t be afraid to try something new.” – “Shotgun” Randy Shannon On-air personality and BBQ enthusiast
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