BBQ Chicken Packed Pita Recipe

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Ingredients:

Serving

1 lb boneless skinless chicken thighs (or a combination of breasts and thighs)
1/2 to 3/4 cup bbq rub , recipe follows
oil, for grilling
2/3 cup bbq sauce, recipe follows or store-bought
1 tbsp olive oil
2 cloves garlic , smashed
1 (8-oz) bag washed baby spinach leaves (or 1 cup frozen, drained and chopped )
salt
2 tbsp butter, softened
4 whole-wheat flat breads (such as naan or mediterranean style pita)
6 oz shredded cheddar/ jack cheese blend
1 cup kosher salt
1 1/2 cups light brown sugar
1 cup smoked paprika
1/2 cup chili powder
1 tbsp dried rosemary (crushed slightly with spice mill)
1 tbsp dried thyme
1/2 cup granulated garlic
2 tbsp canola oil
1 cup finely minced yellow onion
2 tbsp finely minced garlic
1 1/2 tsp ground black pepper
1 tbsp dried thyme
3/4 tsp ground cayenne pepper
1/4 tsp ground clove
1 tbsp bbq rub
1/4 cup creole mustard
2 tbsp honey
1/2 cup dark brown sugar
3 tbsp unsulfured molasses
1/2 cup apple cider vinegar
2 tbsp worcestershire sauce
2 tsp liquid smoke , optional
2 cups tomato sauce
4 cups ketchup

Directions:

Prepare a hot grill outside or preheat a grill pan to high heat and preheat oven to 375 degrees F.
Toss raw chicken in a bowl with rub, a few pieces at a time until all chicken is well coated. Grill chicken on well oiled grill or grill pan for about 2 minutes on each side, until nice grill marks are formed. If chicken pieces are very thick, finish cooking for 5 to 10 minutes more in the preheated oven. Allow chicken to cool a few minutes and then pull apart into nice shreds. Toss chicken with BBQ sauce so that it is well coated but not overly wet. Keep warm in a warm saute pan until ready to use.
Heat olive oil in large saute pan over medium-high heat. Stir in garlic with wooden spoon. After 30 seconds add spinach and turn off heat. Toss spinach in hot oil, when wilted completely season with salt. Set aside.
Spread butter evenly over 1 side of each pita. In a large saute pan, grill each flatbread over medium-high heat, buttered side down (work in batches if necessary) top each flatbread with 1 1/2 ounces of cheese, 1/4 of the spinach, and 1/4 of the chicken. Fold each flatbread over and continue grilling until golden brown on each side. Cut in half crosswise, transfer to platter and serve.
Smoky BBQ Rub:
Combine all ingredients, using a whisk, wooden spoon or hands. Use hands to break up lumps of brown sugar.
BBQ Sauce:
Heat oil n a 1-gallon saucepan over medium heat, sweat onions until translucent, about 5 to 10 minutes. Add garlic and sweat 1 more minute. Add dry spices and BBQ rub; stir. Cook until spices become fragrant, about 1 minute more. Add remaining ingredients and simmer slowly for 20 minutes. Using an immersion blender, puree sauce until smooth.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3270.09 Kcal (13691 kJ)
Calories from fat	1494.33 Kcal
		% Daily Value*
Total Fat	166.04g	255%
Cholesterol	179.74mg	60%
Sodium	10874.46mg	453%
Potassium	2400.99mg	51%
Total Carbs	405.32g	135%
Sugars	206.74g	827%
Dietary Fiber	31.86g	127%
Protein	50.27g	101%
Vitamin C	87.5mg	146%
Vitamin A	1.2mg	39%
Iron	21.2mg	118%
Calcium	601.8mg	60%

Amount Per 100 g
Calories	345.27 Kcal (1446 kJ)
Calories from fat	157.78 Kcal
		% Daily Value*
Total Fat	17.53g	255%
Cholesterol	18.98mg	60%
Sodium	1148.16mg	453%
Potassium	253.5mg	51%
Total Carbs	42.79g	135%
Sugars	21.83g	827%
Dietary Fiber	3.36g	127%
Protein	5.31g	101%
Vitamin C	9.2mg	146%
Vitamin A	0.1mg	39%
Iron	2.2mg	118%
Calcium	63.5mg	60%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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