BBQ Chicken
Sandwiches
- 1 (16.3-ounce) package
refrigerated buttermilk biscuits
8 boneless, skinless chicken breast halves
3 tablespoons barbecue sauce
- Heat oven to 400°F.
- Separate dough into 8
biscuits; place biscuits 1 inch apart on half of large ungreased
cookie sheet. Bake 12 to 14 minutes or until biscuits are golden
brown. Remove biscuits from cookie sheet. Heat grill. Place 1
chicken breast half between 2 pieces of plastic wrap or waxed
paper. Working from center, gently pound chicken with flat side
of meal mallet or rolling pin until 1/4-inch thick; remove wrap.
Repeat with remaining chicken breast halves.
- When ready to grill, place
chicken on gas grill over medium heat or on charcoal grill 4
to 6-inches from medium-high coals. Cook 5 to 10 minutes or until
chicken is fork tender and juices run clear, turning once*. Split
warm biscuits; place chicken breast half on bottom half of each
biscuit. Spread about 1 teaspoon barbecue sauce over chicken.
Top each with remaining biscuit halves. Serve immediately.
Makes 8 servings.
*Chicken Test for Doneness
(per Washington Fryer Commission)
No matter what method you
use for cooking chicken, the most accurate test for doneness
is a meat thermometer. Since chicken is never ready to be served
unless it is done, always be sure it is completely cooked. Whole
or bone-in chicken should reach an internal temperature of 180
degrees, and boneless chicken should be cooked to 165 degrees.
Other indicators for doneness include:
1) A fork or toothpick can be inserted with ease.
2) The juices should be clear, not pink.
3) Bone joints move easily.
