Grilled Chicken Sandwiches

Grilled Chicken Sandwich with some toppings in the background

One of the bigger, newer selections on our food plan is Alabama Backroads BBQ Chicken. To make that happen, I opted to purchase two whole chickens for the legs. And since we had buns, the boobs were destined for sandwiches, which allows a perfect opportunity for me to make and eat more of these helly good fries.

Here are the two chickens, freshly rinsed, extra bits removed and disposed of, air-drying a little before a good patting down of all skin and cavity with additional paper towel.

The chickens were then divided into select portions. The leg quarters removed in their entirety in anticipation of marinating for that BBQ recipe, wings bagged for freezer storage, and boobs removed of skin and bone.

The four boobs were sliced in half lengthwise to cut down on the cooking time as they were quite thick. Pounding them to an even thickness was an option, but they'd probably hang over the bun.

More than a year ago, I speculated that a particular seasoning for blackened salmon would probably be good on chicken. I hadn't followed up on that statement...until now. Remembering that being heavy-handed was not a good thing, I carefully sprinkled the spice mixture onto the chicken breasts.

And threw the seasoned boobs onto my hot, oiled cast-iron grill pan in batches, cooking them about 6 minutes and flipping half-way through cooking time.

Meanwhile, the broiler was fired up for a few minutes to brown the buns.

Those on the left were added on when Rodney decided he'd have two sandwiches.

The buns were topped with chicken, pickles, lettuce, tomatoes and whatever dressings that sounded good. For me, that meant Whole Grain Mustard with Garlic. I realize now that I didn't make a New Ingredient post for that and am kicking myself.

And here's the final assembly, waiting for fries to be dished next.

The sandwiches were delicious, though I could've been a little heavier-handed with the spice mix on the chicken. I was a little paranoid about over-doing it. Regardless, these were a nice change from our typical dinner, not as heavy as a burger and a good reason for having fries.

Tallying the cost, I came up with this:

• chicken breasts from whole chickens: $4 or $0.50 for each piece of chicken
• everything else, SWAG: $2

Total: $3.50 for three sandwiches, with each serving coming out to $1.17.

Five more breasts half-halves are left to eat (at $0.50 each), making convenient sandwich lunches or a fantastic salad or quesadilla component.

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