Southwest Chicken Sandwich with Chipotle Crema
Chipotle peppers are one of the easiest ingredients to use to turn ordinary food into something great. This Smoked Southwest chicken sandwich uses chipotle peppers two ways and is served on a toasted soft potato roll.
Prep Time15 minutes mins
Cook Time2 hours hrs 30 minutes mins
Total Time2 hours hrs 45 minutes mins
Course: Main Course
Cuisine: American
Servings: 8
Southwest Rub
- 1 tbsp kosher salt
- 2 tsp black pepper
- 2 tsp granulated garlic
- 1 tsp cumin
Chipotle BBQ Sauce
- 1 bottle barbecue sauce
- 1-2 chipotle peppers in adobo sauce
Chipotle Crema
- 1 cup Mexican crema
- 1-2 chipotle peppers in adobo sauce
- 1/4 cup white vinegar
- 1/2 tsp kosher salt
Smoked Southwest Chicken
Pat the chicken dry. Rub all over with the Southwest Rub.
Heat the Big Green Egg to 275F degrees, using the plate setter to cook over indirect heat.
Place the chicken on the rack, breast side up. Smoke for about 2 hours, until the meat reaches an internal temperature of 165F degrees.
Place in an aluminum pan and cover with foil. Rest for 30 minutes.
While it's resting, heat the BBQ sauce in a pot or microwave.
Pull the chicken, discarding the skin and bones. Toss in the warm sauce.
Assembly
Split the Martin's Potato Rolls and grill cut side down, until slightly charred.
Pile sauced pulled chicken on bottom bun. Top with shredded lettuce and sliced red onions.
Smear chipotle crema on top bun. Place on top.
Calories: 526kcal | Carbohydrates: 51g | Protein: 30g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 97mg | Sodium: 2026mg | Potassium: 380mg | Fiber: 2g | Sugar: 25g | Vitamin A: 645IU | Vitamin C: 3mg | Calcium: 236mg | Iron: 4mg