Barbecued Chicken Sandwich

Barbecued Chicken Sandwich

3634 Serving Size :

1 Preparation Time :

Categories : Rubs Sandwiches

Amount Measure Ingredient -- Preparation Method -- -- --

2 whole chickens ( 3 1/2 pounds each)

Barbecue sauce

1 **

1 tablespoon paprka, Hungarian

1/2 teaspoon celery salt

1/2 teaspoon sugar

1/2 teaspoon sage

1/2 teaspoon mustard

1/2 teaspoon chipotle powder

** Barbecue Sauce **

1 tablespoon peanut oil

2 tablespoons onion -- minced

1 1/2 cups cider vinegar

1 cup ketchup

3 tablespoons dry rub

2 tablespoons brown sugar

1 cup coffee

1 tablespoon mustard

2 cloves garlic -- minced

Mix all ingredients well and reserve in refrigerator, covered tightly. Will

keep for up to 2 weeks. Barbecue Sauce:

In a saucepan, heat peanut oil. Add garlic and onion. Cook until soft. Add

1, making sure to get under

the skin as much as possible. Massage the bird well and refrigerate

overnight. Prepare the grill with soaked wood chips. Split the chicken in

half and cook on the grill over slow heat for 45 minutes or until cooked.

Allow the chicken to cool slightly. Pick the meat off the bone, remove the

skin. Chop the chicken lightly and mix with 1 cup of the barbecue sauce.

Serve on white bun with cole slaw. - - - - - - - - - - - - - - - - - -