Smoked (Or Roasted) Chicken Sandwiches With Caramelized Onions |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a great recipe for a casual party or get-together. Don't worry if you don't have a smoker, the oven instructions are below. If you are lucky enough to have a smoker, it takes about 3 hours (in a Green Egg) over mesquite on indirect heat at 275°F (135°C). Recipe is from Bonnie Stern and was printed in the National Post (Apr 25, 2009). Serve with coleslaw on the side or in the sandwiches. Ingredients:
12 chicken legs with thigh |
1 tablespoon salt |
1 tablespoon paprika |
1 tablespoon sugar |
1 teaspoon ground cumin |
1 teaspoon fresh ground black pepper |
2 tablespoons olive oil |
2 cups favourite barbecue sauce |
8 portuguese buns or 8 other crusty rolls |
2 tablespoons vegetable oil |
3 large onions, sliced |
1 tablespoon brown sugar |
1/2 teaspoon salt |
Directions:
1. Place chicken legs on a baking sheet lined with parchment paper. Combine salt, paprika, sugar, cumin and pepper with olive oil. Rub into chicken.
2. Roast in a preheated 375°F (190°C) oven for 40 to 45 minutes, until browned and cooked through. A meat thermometer should read at least 165°F (75°C) when inserted into the thickest part. Cool. Discard skin and bones and leave meat in chunks. Combine chicken with barbecue sauce and reheat just before serving.
3. Meanwhile, prepare caramelized onions by heating oil in a large skillet. Add onions and cook until golden, about 20 minutes. Stir occasionally. Add sugar and salt and cook 5 minutes longer until browned.
4. Cut buns almost in half but not completely. Fill each with chicken and sauce and top with onions.
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