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The BEST BBQ Chicken Sandwich w/ Bacon | Ninja Foodi Pressure Cooker | My Gadget Kitchen | #241
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Ingredients:
6 pieces of bacon, cut in half
3-4 chicken breasts, seasoned to taste with Kosher salt, black pepper and brown sugar bourbon seasoning
Your favorite BBQ sauce
1.5 cups chicken broth
2 tsp liquid smoke
Provolone cheese
French rolls
Softened butter
For the sauce: (make as much as you need)
1/2 cup BBQ sauce
2 tbsp Mayo
1 tbsp Sriracha (or more if you like it spicy)
Directions:
Cook bacon until crispy. Brown chicken breasts in bacon fat. Brush chicken with BBQ sauce, add broth and liquid smoke. Cook on high pressure for 10 min. followed by a quick release of pressure. Shred chicken. Add about 1 cup of BBQ sauce and some juices from the pot to the shredded chicken. Brown your roll using the broil setting. Build your yummy sandwich!
Enjoy!
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Original of the video here
BBQ Sause Recipes
BBQ Chicken Recipes
BBQ Pork Recipes
BBQ Beef Recipes
BBQ Turkey Recipes
Video Transcription
hey foodies it’s crystal welcome back tomy gadget kitchen today I’m going toshow you how to make this deliciousbarbecue chicken sandwich and I’ll beusing my 8 quart ninja foodie firstwe’re gonna start off by cooking up somebacon Ivan never had a recipe go wrongwhen Bacon’s involved so I’ve got 6slices of bacon that I’ve cut in halfmine was in the freezer so that’s whyit’s so stiff so while the bacon wascooking I seasoned up my chicken breastswith some kosher salt some freshlyground black pepper and some brown sugarbourbon seasoning and I did that on bothsides have you subscribed yet go aheadand tap that button if you haven’talready cook your bacon til it’s niceand crispy and once it’s done cooking goahead and transfer it to a papertowel-lined plate now we are going tobrown our chicken breasts on both sidesand that yummy bacon grease next Ibrushed some barbecue sauce over the topof the chicken oh I forgot to tell youguys that I got this recipe idea for myboy ray Mac from Ray Mac’s kitchen andGrill hey ray Mac here I’m adding in oneand a half cups of chicken brothfollowed by two tablespoons nopeteaspoons of liquid smoke now is time toseal the pressure cooker and set it tocook on high pressure for 10 minutesfollowed by a quick releasenow we are going to transfer our chickeninto a bowl and it’s time to shred it upI’m using my KitchenAid hand mixerbecause it shreds chicken super fast andonce your chicken is all shredded goahead and add in some barbecue saucealong with some of the juices from yourpressure cooker and mix it all togetheradd as much or as little barbecue sauceas you like and then you are going tomake a yummy sauce for your sandwichesand the sauce is going to be made up ofbarbecue sauce mayo and sriracha so hereI have a French roll and I am spreadingsome butter on both sides and now I amgoing to use the boil feature on thefoodie to Brown my roll and once it’snice and brown I’m gonna go ahead andtop the roll with that yummy sauce thatwe made followed by our shreddedbarbecue chicken followed by that yummybacon that we cooked earlier and thenlastly some provolone cheese and thenI’m going to use the boil feature againto melt that yummy cheese and that’s itfoodies that’s your BBQ chicken sandwichand boy was this delicious youdefinitely have to give this recipe atry it is so good so what did you thinkof this recipe well if you liked itplease give me a thumbs up as it doeshelp out my channel and if you’re hereand you haven’t subscribed yet go aheadand tap that button and click that builtso you know every time that I upload asalways thanks so much for watching andremember get out of that drive-throughand get into the kitchen bye
My goodness…i could eat 2 of those
I am making this asap!
oh and of course it will be in the fridge at least 2 days seasoned before this takes place
My black bean salad would go great with this recipe… 🙂 This looks SOOOO good!!! My mouth has been watering since you said “BACON” and “BOURBON” YUM!!!!!
Hi Chrystal i will be making your spatchcock chicken on my day off Tues or Wed could not get the dry jerk seasoning so i will use Walkerswood Hot wet jerk seasoning that i have in my fridge so i can leave out the the allspice ,onion,black pepper,nutmeg and hot pepper being that it has it in there already,i will smoke on indirect heat at 225-250 on my weber kettle for about 2 hours with soaked apple wood chips then glaze with your BBQ sauce
also had to buy Bonne Maman peach preserves because the shelves are pretty empty but the reviews were great
Another good one. Easy to adjust the recipe for feeding 1 person or 2…too bad I’m gonna be using two forks to shred the chicken Lol.. My Ninja will be doing the rest.
Definitely cooking this this weekend!
Love me some liquid smoke. Wow, that 8qt is a serious beast. Very cool.
Looks very good!