Weber’s Time To Grill: Easy Shredded Barbecue Chicken Sandwiches

Weber has always been synonymous with quality grilling. Constantly refining their grills to allow the home BBQ enthusiast to put out incredibly professional tasting dishes. I have both the Weber Smokey Mountain Cooker and the Weber Genesis in my backyard – and would recommend both to any BBQ fan. Every aspect of the Weber grill is focused on allowing the user to limit flare-ups, control temperature, and maximize flavour. While it is no secret that Weber knows how to make great grills, their latest cookbook also proves they know how to use one – and aren’t afraid to show you how.

Time To Grill is packed with hundreds of recipes paired into Easy and Adventurous tandems on a common theme. In a rush and want to whip together a lamb recipe in 15 minutes? No problem. Have some more time to commit and want to prepare a marinated rack of lamb with a grilled vegetable salad? Done. 

Time To Grill is focused on the home chef who is short on time but doesn’t want to compromise quality. Each dish is designed to use a few simple, fresh ingredients and is ready with little fuss or muss. The Easy recipes can generally be pulled together in 15 minutes or less – while the Adventurous ones take about 30 minutes on average.

Packed cover to cover with helpful hints, tips and tidbits for the amateur chef, the latest cookbook from Weber should be on everyone’s Father’s Day gift list.

***********************************************************

Serves: 4 to 6

Prep Time: 15 minutes

Grilling Time: 8 to 12 minutes

Rub:

1 teaspoon paprika

1 teaspoon granulated garlic

Kosher salt

Ground black pepper

Slaw:

1/4 cup mayonnaise

1 tablespoon cider vinegar

1/2 teaspoon granulated sugar

1 bag (8 ounces) shredded coleslaw blend (about 3 cups)

4 boneless, skinless chicken breast halves

Vegetable oil

4 – 6 Kaiser rolls

1/2 cup prepared barbecue sauce, at room temperature

1. Prepare the grill for direct cooking over medium heat (350 to 450 F)
2. In a small bowl combine the paprika, granulated garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. lightly brush the chicken on both sides with oil and season evenly with the rub.
3. In a large bowl whisk the mayonnaise, vinegar, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper to make a smooth dressing. Add the coleslaw blend and mix well.
4. Brush the cooking grates clean. Grill the chicken, smooth side down first, over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. During the last 30 seconds to 1 minute of grilling time, toast the rolls, cut side down, over direct heat. 
5. Remove the chicken and the rolls form the grill and let the chicken rest for 3 to 5 minutes. Shred or finely chop the chicken and put in a large bowl. Add the barbecue sauce and mix well. Pile the chicken onto the rolls and top with the slaw.