Southern Grill Lunch: Memphis-Style BBQ Chicken Sandwich
Discover this mouthwatering copycat recipe for a Memphis-style BBQ Chicken Sandwich that will transport you straight to the heart of the South.
Allergens
Wheat (for those sensitive to gluten)
Ingredients
- 4 large chicken breasts, boneless and skinless
- 2 cups hickory wood chips, soaked in water for 30 minutes
- 1 cup Memphis
- style BBQ sauce
- 4 soft sandwich rolls, split and toasted
- Coleslaw, optional
Instructions
- Preheat your grill to medium heat (350°F/175°C). Soak wood chips in water for 30 minutes.
- In a bowl, mix the BBQ sauce with 1 cup of apple juice and set aside.
- Place soaked wood chips directly on the grill's heating element and close the lid to allow them to smoke for about 5 minutes.
- Brush chicken breasts with half of the BBQ sauce mixture, then place them on the preheated grill grid. Grill with the lid closed for 10 12 minutes or until the internal temperature reaches 165°F (74°C), turning and basting frequently with remaining BBQ sauce mixture.
- Remove chicken from the grill and let it rest for 5 minutes before slicing.
- Assemble sandwiches by placing sliced chicken on toasted rolls, adding coleslaw if desired, and drizzling with additional BBQ sauce.
Chef’s Insight
To achieve that perfect smoky flavor, make sure your grill is well-seasoned and use a good quality wood chips.
Notes
This recipe calls for a pre-made BBQ sauce for convenience and authentic flavor.