Barbecue chicken sandwich recipe

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  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 544 calories / serving
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150884 marinated chicken with barbecue sauce sandwich HERO

Heat a large frying pan over a medium-high heat for 1-2 minutes. Whilst the pan is heating up, brush the chicken breasts with the olive oil and season well.

Reduce the heat a little and pan-fry the breasts for 15-17 minutes, turning occasionally until they are golden. Cut into a thick chunk and check that it is cooked through, with no pink showing. As the breasts cook, create the barbecue sauce by heating the sunflower oil in a medium sauce pan over a medium heat.

Fry the garlic for a minute, stirring constantly, then add the sugar, soy sauce and tomato ketchup. Mix well, bring to the boil then simmer for 5 minutes. Remove from the heat and set to one side.

When the chicken breasts are cooked; remove from the pan and allow to rest for a few minutes before shredding into a mixing bowl using two forks. Marinade in the barbecue sauce, making sure you reserve some of the sauce to serve in a small serving pot alongside the sandwiches.

Create the sandwiches by spooning the marinaded chicken onto the bottom half of the rolls. Top with a lettuce leaf and then the top half of the rolls to create sandwiches. Serve alongside a pot of the barbecue sauce.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 4 small skinless chicken breasts
  • 50ml olive oil
  • 1tbsp sunflower oil
  • 4 wholemeal rolls, halved
  • ½ small round lettuce, leaves separated
  • 2 cloves garlic, minced
  • 50g brown sugar
  • 60ml dark soy sauce
  • 300ml tomato ketchup
  • salt
  • pepper
  • Energy 2290kj 544kcal 27%
  • Fat 16g 22%
  • Saturates 3g 13%
  • Sugars 34g 38%
  • Salt 7.1g 118%

of the reference intake
Carbohydrate 60.4g Protein 38.1g Fibre 4.4g

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