Barbecued Chicken Sandwiches from the May 2004 issue of Everyday Food is another one of those recipes where it really doesn’t get much easier. The sandwiches are supposed to be made with leftover Thyme-Roasted Chicken with Potatoes, but I’ve never actually made that recipe. I just buy a package of boneless, skinless chicken breasts, anywhere from 1 – 1 1/2 pounds. I bring a large pot of water to a boil and then poach (boil) the chicken breasts for 20 minutes. Then, I remove the chicken from the pot and shred the meat with two forks. All it takes to make the sandwiches is the shredded meat and a bottle of your favorite barbecue sauce. Our friends recommend Jack Daniel’s barbecue sauce, but any old sauce will do. Just put the shredded chicken in a skillet over medium heat and add as much sauce as you like – at least enough to coat the meat. Stir the meat and the sauce together until heated through, about 2 – 3 minutes.
I intended to serve the sandwiches with homemade coleslaw, but time was short. Black beans work just as well. 🙂
TIPS: If you poach and shred the chicken ahead of time, this is one of those amazing meals that can literally come together in 5 minutes. Just store the chicken in the refrigerator until dinner time, dump it in the skillet, add sauce, and heat over medium for about 4 – 5 minutes. (Heating time is a bit longer to make up for the chicken being cold instead of room temperature.)
Fork-shredding is good if you like larger chunks of meat. If I want my chicken finely shredded, though, I do it by hand.