Pulled Chicken Sandwiches
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Serves: 4-6
 
An easy and tasty barbeque sandwich that competes quite well with the "Other White Meat's" version.
Go Get This Stuff
  • 4 boneless chicken breasts
  • 1/2 cup Italian salad dressing
  • 1/4 cup olive oil
  • Meat rub of choice
  • Bottle of your favorite BBQ sauce
  • Handful of wood smoking chips, hickory preferred
Then Do This
  1. Soak a handful of wood chips in water for 45 minutes.
  2. Trim the chicken of any excess fat. Using a meat tenderizing hammer, cast iron pan or a rolling pin, beat the breasts just until they're even in thickness. It's best to cover breasts with cellophane or place in a resealable freezer bag prior to flattening to avoid any splatter. The resealable freezer bag is best since we're going to add our marinade next. At this point, I like stabbing both sides of the chicken several times with a fork. This allows the oil in the dressing to better penetrate the meat for moisture and the herbs and spices add additional flavor.
  3. In a resealable freezer bag, add chicken and the Italian salad dressing. Seal and refrigerate for 30 minutes to a few hours. Turn a couple of times. A word of caution: Place marinating chicken in a baking dish or on a platter. Freezer bags have been known to leak. This is especially true if the breasts were flattened in it.
  4. Remove breasts from marinade. Lightly brush with olive oil.
  5. Liberally sprinkle both sides of the breasts with the meat rub. Return to refrigerator and allow to sit for 15 minutes.
  6. Prepare the grill for two-zone cooking (a hot side and a cool side) over high heat (about 450°F 235°C) Be sure your cooking grates are clean and well oiled.
  7. Spread the wood chips evenly over the coals or make a foil packet with pierced holes for the chips if using a gas or electric grill.
  8. When the chips begin to smoke, place the chicken breasts on the cool side of the grill for about 10 minutes, grill lid down. (This is the Smokin' part...Yum!)
  9. Move breasts directly over the fire. Grill for about 5 minutes or until breasts are evenly browned. Flip and repeat on other side. Continue to cook until an instant read thermometer inserted into the thickest part of breast registers 165°F (75°C). If the breasts begin to blacken before the desired temperature is reached, simply move them to the cool side of the grill to finish cooking.
  10. Remove breasts from the grill and allow to rest until cool enough to handle. Shred with two forks or pull by hand. They can also be finely chopped.
  11. Serve with buns, BBQ sauce and any other desired toppings.
Notes
Besides BBQ sauce, other toppings include chopped onions, diced jalapenos, hot sauce and of course, coleslaw.
Recipe by BarbequedChicken at http://www.barbequedchicken.com/pulled-chicken/