Monday, June 28, 2010

Barbecue chicken sandwich



On a night when you don't have a lot of time but you feel like grilling, consider making barbecue chicken sandwiches with boneless, skinless thighs.  They can be laid out quite thin on the grill so they'll cook quickly, and since they are dark meat, they are less likely to dry out when you rush them a bit with higher heat. 

Toast the buns at the same time, and don't add the barbecue sauce until the last few minutes!

2 comments:

Eileen Bergen said...

Good suggestion. Thank you, Cyndi.

Cyndi L said...

It's been so humid around here lately, Eileen, that I'm trying to think up any way I can to move the cooking outside ;-)