Sandwiches

Smoked Pulled BBQ Chicken Sandwich

Prep Time: 15 min

Cook Time: 1 hrs, 30 min

Difficulty: Beginner

Pull up to your favorite tailgate spot or set up your backyard patio and get ready for some amazing Smoked Pulled BBQ Chicken Sandwiches, with added flavor from our Mild Gourmet BBQ Sauce and Ron's Screamin' Pig Rub.

Instructions

Step 1: Preheat recteq to 375ºF.
Step 2: Using poultry shears or a sharp knife, cut on either side of the backbone to spatchcock the chicken. This will allow the chicken to lay out flat for even cooking.
Step 3: Rub the chicken with olive oil and season both sides of the chicken with 3 tablespoons of Ron's Screamin' Pig Rub, and place on a Mesh Cooking Mat.
Step 4: Add the spatchcocked chicken to the recteq and allow it to cook for about 90 minutes or until the breast has reached 165ºF and the legs/thighs have reached 180ºF.
Step 5: Remove the chicken from the grill and allow to rest 20-30 minutes.
Step 6: Remove the skin from the chicken, shred the meat into a large mixing bowl, and season with 2 tablespoons of Ron's Screamin' Pig Rub.
Step 7: In a small mixing bowl, add both BBQ sauces and mix well. Place 1/2 cup of the shredded chicken on the bottom of the sesame seed bun and drizzle BBQ sauce over the chicken and top with a bun.
Step 8: Repeat until all buns are used.

Ingredients

Serving Sizes

Ingredients

1 each (4 pound) Whole Chicken
2 tablespoon(s) Olive Oil
5 tablespoon(s) Ron's Screamin' Pig Rub
6 ounce(s) recteq Mild Gourmet Sauce
6 ounce(s) Maple BBQ Sauce
6 each Sesame Seed Buns

Tools Needed

Grilling Shears
Mixing Bowl

Step 1: Preheat recteq to 375ºF.
Step 2: Using poultry shears or a sharp knife, cut on either side of the backbone to spatchcock the chicken. This will allow the chicken to lay out flat for even cooking.
Step 3: Rub the chicken with olive oil and season both sides of the chicken with 3 tablespoons of Ron's Screamin' Pig Rub, and place on a Mesh Cooking Mat.
Step 4: Add the spatchcocked chicken to the recteq and allow it to cook for about 90 minutes or until the breast has reached 165ºF and the legs/thighs have reached 180ºF.
Step 5: Remove the chicken from the grill and allow to rest 20-30 minutes.
Step 6: Remove the skin from the chicken, shred the meat into a large mixing bowl, and season with 2 tablespoons of Ron's Screamin' Pig Rub.
Step 7: In a small mixing bowl, add both BBQ sauces and mix well. Place 1/2 cup of the shredded chicken on the bottom of the sesame seed bun and drizzle BBQ sauce over the chicken and top with a bun.
Step 8: Repeat until all buns are used.

Chef Pairings

We suggest our Kung Pow Brussels Sprouts and a fine Wedge Salad with smoked bacon to accompany these incredible sandwiches.