Smoked Chicken Sandwich

Alright, let's craft a truly stellar Smoked Chicken Sandwich. This recipe focuses on a balance of smoky, savory, and bright flavors with a touch of richness.

Smoked Chicken Sandwich: The "Backyard BBQ Bliss"

Yields: 4 sandwiches Prep Time: 30 minutes Cook Time: 2-3 hours (depending on smoker/grill temp) Rest Time: 15 minutes

Ingredients:

For the Smoked Chicken:

• 4 boneless, skinless chicken breasts (about 6-8 oz each), preferably organic and air-chilled
• Dry Brine/Rub:
  • 2 tablespoons kosher salt
  • 1 tablespoon brown sugar (light or dark, your preference)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for a touch of heat)
• Wood Chips: Hickory, applewood, or a blend of both (about 2 cups, soaked in water for at least 30 minutes)
• Olive oil or canola oil, for brushing

For the Lemon-Herb Aioli:

• 1 cup mayonnaise (good quality, like Duke's or Hellmann's)
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 tablespoon fresh chives, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and black pepper to taste

For the Slaw:

• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1/2 teaspoon celery seeds
• Salt and pepper to taste

For Assembly:

• 4 brioche buns, toasted (or your favorite sturdy sandwich bun)
• 4 slices of good quality cheddar cheese, (or your preference)
• Fresh dill sprigs (for garnish, optional)

Equipment:

• Smoker or grill capable of indirect heat
• Wood chip smoker box (if using a gas grill) or tin foil pouch for wood chips (if using a charcoal grill)
• Mixing bowls
• Small saucepan (optional, for warming BBQ sauce)
• Meat thermometer
• Basting brush

Instructions:

1. Prepare the Chicken:

• Pat the chicken breasts dry with paper towels. This is crucial for a good smoke ring and even cooking.
• In a small bowl, combine all dry brine/rub ingredients.
• Generously apply the dry rub to all sides of the chicken breasts, pressing it in gently.
• Place the seasoned chicken in the refrigerator, uncovered, for at least 4 hours, or ideally overnight. This dry brining process will season the chicken deeply and help it retain moisture during smoking.

2. Prepare the Smoker/Grill:

• Smoker: Preheat your smoker to 250-275°F (120-135°C). Add the soaked wood chips to the smoker box or designated area.
• Gas Grill: Set up for indirect heat. Place wood chips in a smoker box or a foil pouch with holes poked in it and place it directly over a lit burner. Keep the other burners off or on very low to maintain the target temperature.
• Charcoal Grill: Set up for indirect heat by banking coals on one side of the grill. Place the soaked wood chips directly on the hot coals. Close the lid.

3. Smoke the Chicken:

• Lightly brush the chicken breasts with olive oil or canola oil. This helps the smoke adhere.
• Place the chicken on the cooler side of the grill/smoker, away from direct heat.
• Smoke the chicken for approximately 2-3 hours, or until the internal temperature reaches 160°F (71°C). Use a meat thermometer to check.
• Optional: If you want to add cheese, place the cheese slices on top of the chicken for the last 5 minutes of cooking.
• Remove the chicken from the smoker/grill and let it rest for at least 15 minutes before slicing. The internal temperature will continue to rise during the rest, reaching the target of 165°F (74°C).

4. Prepare the Lemon-Herb Aioli:

• While the chicken is smoking, prepare the aioli. In a medium bowl, whisk together the mayonnaise, lemon juice, chives, parsley, Dijon mustard, and minced garlic.
• Season with salt and black pepper to taste. Adjust the lemon juice to your preference.
• Refrigerate until ready to use.

5. Prepare the Slaw:

• In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and celery seeds.
• Add the shredded cabbage and carrots and toss to combine.
• Season with salt and pepper to taste.
• Refrigerate until ready to assemble the sandwiches.

6. Assemble the Sandwiches:

• Lightly toast the brioche buns.
• Slice the smoked chicken breasts against the grain into 1/4-inch thick slices.
• Spread a generous amount of Lemon-Herb Aioli on both the top and bottom buns.
• Layer the bottom bun with smoked chicken slices.
• Top with a generous spoonful of the prepared slaw.
• Place the top bun on top.

7. Serve:

• Garnish with a fresh dill sprig (optional).
• Serve immediately and enjoy!

Chef's Notes & Tips:

• Wood Choice: Hickory provides a strong, classic smoky flavor. Applewood is milder and slightly sweet, which works beautifully with chicken. A blend offers complexity.
• Chicken Quality: Investing in good-quality, air-chilled chicken breasts will yield a more flavorful and tender result. Air-chilled chicken tends to be drier, which allows the smoke to penetrate better.
• Internal Temperature is Key: Don't rely on time alone. Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (74°C).
• Slaw Variations: Feel free to add other vegetables to the slaw, such as thinly sliced red onion, bell pepper, or jalapeño (for heat). You can also use a pre-made coleslaw mix.
• Cheese Options: Cheddar is classic, but consider Monterey Jack, Pepper Jack (for heat), or even smoked Gouda for extra smoky flavor.
• Make it Spicy: Add a pinch of cayenne pepper to the dry rub and/or a few drops of hot sauce to the aioli for a spicy kick.
• Batch Cooking: This recipe is easily doubled or tripled. Smoked chicken is great for meal prepping and can be used in salads, tacos, or other dishes.
• BBQ Sauce: If you'd like a little more BBQ flavor, you can warm some of your favorite BBQ sauce (or a homemade one) and brush it onto the chicken during the last 30 minutes of smoking.

Enjoy creating this Backyard BBQ Bliss Smoked Chicken Sandwich! It's sure to be a crowd-pleaser. Bon appétit!