Game Day Chicken Sandwiches
Chicken sandwiches drizzled with tangy barbecue sauce are the perfect game day fare, but you don’t want to miss the kickoff because you’re tending the grill in the back yard. Using an indoor Philip Smoke-Less Grill with a rotisserie attachment makes cooking the chicken incredibly easy and convenient, and using top-quality purchased barbecue sauce streamlines the prep even further. We like the tanginess and slight sweetness of Memphis-style sauce, but Kansas City–style or even a spicy habanero barbecue sauce would also work great. Serve with thick-cut potato chips and a side of coleslaw.
Ingredients:
- 1 chicken, about 4 lb. (2 kg)
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, at room temperature
- 1 tsp. cumin
- 1 tsp. paprika
- 1/2 tsp. chili powder
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 1 1/2 cups (12 fl. oz./375 ml) Memphis BBQ Sauce
- 6 hamburger buns, split and lightly toasted
- Pickled jalapeño slices for serving (optional)
Directions:
Rinse the chicken inside and out with cold water and pat dry with paper towels.
In a small bowl, mash and stir the butter, cumin, paprika, chili powder, salt and pepper together until thoroughly combined. Using your fingers, rub the butter mixture all over the chicken and under the skin over the breast.
Prepare a Philips Smoke-Less Grill with a rotisserie attachment for rotisserie roasting. Secure the chicken on the spit according to the manufacturer’s instructions. Cook until the chicken juices run clear when the thigh joint is pierced with a knife, and when an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F (77°C), about 1 hour 15 minutes. Transfer the chicken to a carving board and let rest for 10 minutes.
While the chicken is resting, warm the barbecue sauce. In a small saucepan over medium heat, warm the barbecue sauce just until simmering. Turn off the heat and cover the pan to keep warm.
Remove the meat from the chicken, discarding the skin and bones. Using a knife or your fingers, cut or shred the chicken into bite-size pieces.
To assemble the sandwiches, place the bottom halves of the buns, cut side up, on warmed individual plates and top with the chicken, dividing it evenly. Spoon about 2 Tbs. of the warm barbecue sauce on top of each sandwich, drizzling it evenly over the chicken. Add the jalapeño slices, cover with the bun tops and serve immediately. Serves 6.
Williams Sonoma Test Kitchen
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