StovetopAmerican
Smoked chicken sandwich
Thighs, pulled, a bun, slaw. Dark meat so it does not eat like lunchmeat turkey.
Made it?
20 min · 20 min hands-on
Ingredients
1.5 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- smoked chicken thighs, pulled, skin chopped back in1 1/2 lb
- buns4
- vinegar slaw or pickled onion2 cups
- Alabama white sauce or mayo and pepper2 tbsp
- the chicken’s juicessplash
Method
- 1
Pull the dark meat. Chop a little skin in. Warm in a skillet with a spoon of juices — do not dry it out.
- 2
Sauce the bun, not the whole pile. Chicken, slaw.
- 3
Breast-only leftovers will be drier. Use thighs. Sliced turkey from a case is a different sandwich and not this one.
If you don’t have it
- Thighs → Pulled leg meat or chopped smoked wings. Breast only if you sauce it. It is drier.
- White sauce → Mayo, pepper, a little vinegar. Same idea. Bottled ranch is worse.
Same cook, different day
Hot
You want Nashville heat. Cayenne butter on the bun. Still slaw.
Cold
Picnic. Do not reheat. Sauce, slaw, go.
On the plate
With this, try
- With this dish, try making potato salad.
While the meat rests. Waxy potatoes, salt in the water, mustard-mayo, pickle, celery. Fold when the potatoes are still warm.
45 min
- With this dish, try making petite roasted potatoes.
Same pan as a roast or chicken. Or a sheet next to chops. Halve, oil, salt, rosemary. 425°F cut-side down until the faces brown. Toss in the meat drippings at the end.
40 min
- With this dish, try making roasted sweet potatoes.
Same oven as a pork roast or ham. 1-inch cubes, oil, salt, 425°F until the edges catch.
40 min