Smoky Barbecue Chicken Sandwiches


Like most southerners, we enjoy us some good barbecue around our house. Greg smokes a Boston butt that would win first place at barbecue cook-offs everywhere. Wes enjoys smoking ribs, and his method is flawless. Savannah and I have several homemade barbecue sauce recipes that we keep on hand too.

Barbecue chicken is not one of our specialties, though. That is, until recently when I tried a new barbecue sauce recipe. It’s a smoky sauce with chipotle peppers in adobo sauce that tastes amazing! It is the number one flavor that I am craving these days.

We have been eating this sauce on everything since I saw Valerie’s Home Cooking.  We have had it on Barbecue Nachos, barbecue burgers, barbecue shrimp, and on these delicious Barbecue Grilled Chicken Sandwiches.

Another important step, not to be skipped, in making these mouth-watering sandwiches is the brining of the chicken. In my opinion, there is no better Thanksgiving turkey than a brined turkey. I don’t fry chicken often but when I do you can bet I will brine it first.

The salt in a brine allows the chicken to retain moisture. A couple of things to remember when you brine chicken are first, try to use kosher salt or sea salt. Also, do not brine the chicken over two hours. It can get rubbery when overbrined.


Smoky Barbecue Chicken Sandwiches
  • Brine:
  • ¼ c. coarse salt
  • ¼ c. firmly packed dark brown sugar
  • 20 whole black peppercorns
  • 1 c. hot water plus 3 c. cold water
  • 1 lemon, thinlhy sliced
  • 1 small onion, thinly sliced
  • 2 cloves garlic, peeled and crushed with the side of a cleaver
  • Smoky Barbecue Sauce:
  • 1 tbsp. vegetable oil
  • ½ small onion, chopped
  • 1 lg. or 2 small cloves garlic, finely chopped
  • 1 c. ketchup
  • ½ c. molasses
  • ⅓ c. apple cider vinegar
  • 1 tbsp. Worcestershire sauce
  • 2 chipotles in adobo sauce, seeded and roughly chopped
  • kosher salt and freshly ground black pepper
  • Grilled Chicken:
  • 2 lg. boneless, skinless chicken breasts, cut in half vertically, then cut into thin cutlets, horizontally
  • 4 lg. boneless, skinless chicken thighs
  • kosher salt and freshly ground black pepper
  • Buns
  • Lettuce leaves
  • Sliced tomatoes
  • Sliced red onion
  • Sliced Colby Jack cheese
  • Additional Barbecue sauce, if desired
  1. To make the brine: Place the salt, brown sugar, and peppercorns in a large glass bowl and add hot water. Whisk until the salt and brown sugar are dissolved. Stir in the cold water and let cool to room temperature. Pour the brine over the chicken and stir in the lemon slices, onion, and garlic. Cover the dish with plastic wrap and let stand in the refrigerator for 2 hours, turning the chicken once of twice.
  2. To make the barbecue sauce: Heat the oil in a medium saucepan over medium-high heat. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, and cook about 30 seconds. Add ½ c. water and the ketchup, molasses, vinegar, Worcestershire, chipotles, a pinch of salt and pepper and bring to a boil. Reduce the heat, and simmer, stirring occasionally, until thickened, about 10 minutes. Puree in a blender or food processor until smooth. Store the sauce in the refrigerator.
  3. To grill the chicken: Preheat the grill to high. When ready to cook, brush the grate with oil. Arrange the chicken on the hot grate and grill for 2 to 3 minutes per side, or until chicken reaches an internal temperature of 165° F. During the last 2 minutes or so, start basting the chicken on both sides with barbecue sauce. Remove chicken from grill and assemble sandwiches right away.



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Huevos Rancheros for One


Finding a low-carb breakfast, that I enjoy, has been a struggle for me. I tend to crave everything that I’m told I shouldn’t eat…French toast, scones, and muffins. I’ve never been a big fan of eggs, even though I will eat cheese eggs occasionally. Omelets aren’t my thing, and bacon or sausage is just an occasional indulgence for me. What to do, what to do?

I have been on a mission to find a way to eat eggs that I actually enjoy. Even better, it was a bonus if my family liked them too. I have tried recipe after recipe. One recipe that I hit on early was Huevos Rancheros “rancher’s eggs”. After tweaking the recipe, I now make this easy and delicious dish at least twice a week.

Traditionally, these eggs are served over fried corn tortillas with refried beans. Adjust the spices and hot pepper to your taste. I like the look of the small skillet for individual servings. However, if you want to serve a family, and you don’t have several small skillets lying around, use a 10 to 12-inch skillet and increase the ingredients to your need.


Huevos Rancheros for One
  • 1 tbsp. extra-virgin olive oil
  • 2 tbsp. diced onion
  • Chopped serrano or jalapeno pepper, to taste (a tsp. or so)
  • 1 garlic clove, minced
  • ½ c. canned pinto beans, drained
  • 1 tbsp. water
  • ⅛ tsp. ground cumin
  • ⅛ tsp. smoked paprika
  • ⅛ tsp. ground ancho chili pepper
  • 1 egg
  • Queso Fresco
  • Kosher salt and freshly ground black pepper
  • Serve with: diced avocado, chopped tomato, chopped cilantro, sliced lime, additional Queso Fresco, sour cream, and hot sauce
  1. Preheat oven to 400°F.
  2. Heat skillet, add olive oil and heat.
  3. Add onion, pepper, and garlic to hot oil and saute for a minute or so, until tender. Add beans, water, cumin, paprika, and chili pepper. Stir to combine and heat just until the mixture starts to bubble.
  4. Crack the egg in the center, on top of the bean mixture. Place skillet in the preheated oven and bake until the egg is cooked to your liking and the beans and hot and bubbly. Usually about 5 to 7 minutes for a well cooked egg.
  5. Garnish and serve immediately.


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BLT Stuffed Avocado


I was a fan of avocados from the moment I tried them!  Never did I consider the health benefits until about a year ago.  There is much in my daily diet that really shouldn’t be.   So, adding something to my diet that is delicious and good for me is a no brainer.

The list of health benefits is more than I could ever cover here.  They are high in good fats, low in cholesterol, have more potassium than a banana, and they may help prevent cancer.  They are so easy to incorporate into your diet.  Of course, guacamole is always good, but you can also add them to smoothies, wraps, sandwiches, and salads.  I eat avocado toast several times a week.

This recipe for BLT Stuffed Avocados is amazingly easy and delicious!  I typically don’t stuff the avocados but serve the salad from a bowl. However, if you want to serve this salad to guests, the stuffed avocado shells makes a lovely platter.

5.0 from 1 reviews
BLT Stuffed Avocado
  • 2 avocados, pitted
  • ¼ c. cubed toasted bread
  • ½ c. chopped tomatoes
  • ½ c. chopped romaine lettuce
  • 2 strips bacon, cooked and chopped
  • 1 tbsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  1. Scoop out avocados, leaving a small border. Dice Avocado and place in a medium bowl. Add toasted and cubed bread, tomatoes, lettuce, and bacon. Drizzle with olive oil and toss to coat. Sprinkle with salt and pepper. Divide salad among the 3 avocado halves.


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Cucumber, Onion, and Tomato Salad

Cucumber, Onion, and Tomato Salad

One of my favorite things about summer is this salad!! Luckily, my father-in-law, John, gave us plenty of vegetables over the weekend. In fact, this just may be about the 5th cucumber, onion, and tomato salad that I’ve made over the last four days.

You can adjust the vegetables, using more or less of each or using purple onions or cherry, grape, Campari, or Roma tomatoes. This recipe feeds about two people at our house. I think it’s best eaten the day it is prepared. For this reason, I usually make this amount and just make it often.


Cucumber, Onion, and Tomato Salad
  • 4 large cucumbers, peeled, seeded and cut into ½-inch slices
  • 2 large tomatoes, cut into wedges
  • 1 small Vidalia onion, peeled, cut in half and sliced thin
  • ¼ c. extra-virgin olive oil
  • ½ c. apple cider vinegar
  • 1 tsp. granulated sugar
  • 1 tsp. salt
  • ¼ tsp. freshly ground black pepper
  1. Place prepared vegetables in a large bowl.
  2. Pour olive oil into a medium bowl. While whisking, slowly pour vinegar into the bowl. Add sugar, salt and pepper and whisk to combine.
  3. Pour dressing over vegetables. Toss to coat. Cover and refrigerate a few hours before serving.



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20140518_1674 salad on a stick

I’m glad that you found your way to my new website!  I have spent many hours trying to get everything set up.  Mainly because I really don’t have a lot of computer knowledge when it comes to domains, hosts, URL’s, & DNS’s.  I have been on the phone with tech support more than I care to admit!  Now, I finally have the blog ready to share with you.  Yes, I still need to update a few things but it is usable now.

The first thing I want to point out if that I now have a print button.  Yes, you can print the recipe without printing the entire post!  I’m super excited about that one.   I now have social network share buttons so if you see a post that you would like to share with your friends, please feel free to share it.  I have things going on behind the scene that you would never see.  Like my new spam blocker.  I can’t tell you how much trouble that will save me.  I was to the point of getting spam everyday on the old website.  I also have a plug-in for recipe entry.  It makes it easier to type in a recipe and that same plug-in is what give me the print button.

You will notice an email address at the top of the screen.  This is not a good email address.  As of right now, this one even has tech support stumped.  I can’t figure out how to get rid of it right now.  You can leave a comment as always, but you can also reach me at

I have not had the time to update every recipe so you will notice that everything isn’t print ready.  I hope to work on this in the following weeks and have everything updated soon.

I thought I would share a simple idea for your holiday cookout.  It’s a clever idea that I saw in a magazine a while back, Salad-on-a-Stick.  This would be a great ideal for tailgating too.  The recipe is a general guide.  The variations are endless…if you can think it, you can do it.   Just a few suggestions are, traditional ingredients such as cucumber, cherry tomatoes, bell peppers, and lettuce.  Drizzle with your favorite salad dressing or serve dressing on the side.  You could also do a Greek version with black olives, cherry tomatoes, cucumber, purple onion, and lettuce.  Drizzle with oil and vinegar dressing and sprinkle with feta cheese.

If you are interested in getting updates when I post to Not Just Sunday Dinner please subscribe.  It is on the right, unless you are on a mobile device, then I it’s toward the bottom, just above my picture.  If you were getting updates on the old blog you’ll need to subscribe again.  Leave me a message to let me know you found my new site.  I look forward to hearing from you!

Recipe type: Salad
  • Romain lettuce leaves
  • cherry tomatoes
  • cucumber, cut into chunks
  • bell pepper, any color, cut into 1-inch pieces
  • wooden skewers
  • salad dressing
  1. Stack lettuce leave a few at a time and cut into one-inch pieces.
  2. Alternate the salad ingredients on skewers. Place on a serving tray. Drizzle with salad dressing or serve dressing on the side.


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