Barbecued Chicken Sandwich

Recipe Ingredients

2		Chickens - - (3 1/2 lbs each)
3 tablespoons	45ml	Dry rub # 1 - see * note
		White buns
		Coleslaw
		Barbecue Sauce
1 tablespoon	15ml	Peanut oil
2		Garlic cloves - minced
2 tablespoons	30ml	Minced onion
1 1/2 cups	355ml	Cider vinegar
1 cup	237ml	Ketchup
3 tablespoons	45ml	Dry rub # 1 - see * note
2 tablespoons	30ml	Brown sugar
1 cup	237ml	Coffee
1 tablespoon	15ml	Mustard

Recipe Instructions

* Note: See the "Dry Rub # 1" recipe which is included in this collection.

Rub the chicken inside and out, with Dry Rub # 1, making sure to get under the skin as much as possible. Massage the bird well and refrigerate overnight.

In a saucepan, heat peanut oil. Add garlic and onion. Cook until soft. Add remaining ingredients and simmer until thickened.

Prepare the grill with soaked wood chips. Split the chicken in half and cook on the grill over slow heat for 45 minutes or until cooked.

Allow the chicken to cool slightly. Pick the meat off the bone, remove the skin. Chop the chicken lightly and mix with 1 cup of the barbecue sauce. Serve on white buns with coleslaw.

Source:
GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3634 )

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