• Smoky Orange Barbecue Chicken Sandwiches

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    • 1 Tbsp. olive or possibly vegetable oil plus
    •     some for drizzling
    • 1 sm onion minced
    • 3 x chipotle peppers in adobo sauce
    •     (found in cans in Mexican foods section)
    • 1/2 c. ketchup
    • 1/4 c. orange juice concentrate
    • 1 x orange zested, and
    •     cut into wedges for garnish
    • 1 c. chicken broth
    • 4 x boneless skinless chicken breasts
    •     Vegetable oil for drizzling
    •     Grill seasoning to taste
    •     (or possibly salt and black pepper)
    •     Romaine lettuce
    •     Sliced red onions
    • 4 x crusty rolls split, toasted,
    •     and buttered
    •     Red Cabbage, Beet And Currant Slaw Salad (see recipe)
    •     Crispy Topped Bacon And
    •     Green Onion Baked Beans (see recipe)


    1. Preheat a grill pan or possibly griddle pan over medium-high heat.
    2. Heat a small saucepan over moderate heat. Add in oil and onion. Saute/fry onion in oil for 3 to 5 min or possibly till onions are soft. Combine chipotle peppers in adobo, ketchup, orange juice concentrate, orange zest and chicken broth in a blender. Blend on high till sauce is smooth. Pour sauce into saucepan with onion and heat to a bubble. Reduce heat to simmer.
    3. Coat chicken lightly with a drizzle of oil and season breasts with grill seasoning blend or possibly salt and pepper. Grill 5 to 6 min on the first side, turn. Remove 1/2 of the barbecue sauce to a small bowl and baste chicken liberally with it. Turn chicken after 4 min, coat with sauce again and cook another 2 to 3 min.
    4. To serve sandwiches, slice grilled chicken on an angle and fan out 1 breast on each bun bottom. Spoon remaining sauce from saucepan over the sliced chicken. Serve open faced with the lettuce and red onions setting on bun tops to the side. Pair these sandwiches with your favorite sides or possibly, with Red Cabbage Slaw and Crispy Topped Baked Beans.
    5. This recipe yields 4 sandwiches.

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