Wednesday, August 22, 2012

Alabama Smoked Chicken Sandwich

If you're looking for a GREAT tasting smoked chicken sandwich, this is it!

The Recipe (From Smoke & Spice by Cheryl and Bill Jamison)

Southern Succor Rub:
1 tablespoon freshly ground black pepper
1 tablespoon paprika
1 tablespoon turbinado sugar
1 1/2 teaspoons coarse salt (kosher or sea salt)
1/2 teaspoon dry mustard
1/4 teaspoon cayenne

6 boneless, skinless chicken breasts, pounded lightly
Alabama Great White:
1 cup mayonnaise
3-4 tablespoons cider vinegar
1 tablespoon freshly ground black pepper
1 teaspoon coarse salt (kosher or sea salt)
Pinch or two of onion powder
Pinch or two of cayenne
12 large slices toasted white bread
6 crisp lettuce leaves

I use a regular gas grill, so I fill a metal box like this with wood chips (cherry this time) after soaking them in water a bit.  Then I light the grill on one side and start it smoking and getting the grill up to 200-220 degrees F.
Sprinkle the rub on each side and rub it in.

Then put the chicken on the grill on the opposite side. The idea is to have one burner on, and the chicken over the other burner which is off so the chicken is cooked by indirect heat.  This gives a juicy slow cooked chicken.

Drizzle with a little of the Alabama Great White mixed with a little water.
I put a thermometer in the chicken so I can just wait for it to beep when it's reached 165 degrees F.  This way it doesn't end up getting overcooked.
When it's about done, toast some buns.
Slice up the chicken, slather the buns with the Alabama Great White Sauce, add lettuce, and some chicken slices.


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