Easy--Shredded Barbecue Chicken Sandwiches

Shredded Barbecue Chicken Sandwiches
Weber’s Real Grilling Copyright 2005

Sauce:
2 tablespoons unsalted butter
½ cup minced yellow onion
1 cup ketchup
2 tablespoons soy sauce
2 tablespoons fresh lemon juice
½ teaspoon Tabasco sauce

4 boneless, skinless chicken breast halves, about 6 ounces each
Vegetable oil
Kosher salt
Freshly ground black pepper
4 large sandwich rolls

1. To make the sauce: In a medium saucepan over medium heat, melt the butter. Add the onion and cook until soft, 3 to 4 minutes, stirring occasionally. Add the remaining sauce ingredients. Stir and cook for 3 minutes.
2. Lightly brush or spray the chicken on both sides with oil and season with salt and pepper to taste. Grill over direct medium heat until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Shred the chicken, add to the sauce, and heat through over medium heat.
3. Grill the rolls over direct heat until lightly toasted, 30 to 60 seconds. Build each sandwich with a roll and some shredded chicken.

Makes 4 servings.
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I was trying to keep things simple this week. The other night, I grilled the pork and onions for yesterday's recipe and I grilled the chicken for this recipe. I did it all on the Griddler and it had to take turns but I only had to wash the grill plates once!

So last night I just needed to make the sauce for this and that was it. Okay, it would have been even easier to use a bottled sauce but then what would I blog about?

This was good - lemony, not smokey. Nothing to knock your socks off or anything but I can't say anything bad about it. There were leftovers that should freeze well.

I lose steam as the week goes on. I don't know what I should plan for next week. I need to find the simplest recipes that I can.

Blast From The Past: Baked Flounder with Fresh Lemon Pepper from July 2007. Fish would be quick and simple but I just haven't been in a fish mood.

Question of the Day: Do you often cook ahead, fill the oven, etc. to get a head start on future meals or do you take it one day at a time?