BBQ Chicken Packed Pita
- Level: Easy
- Yield: 4 sandwiches
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
Ingredients
1 pound boneless skinless chicken thighs (or a combination of breasts and thighs)
1/2 to 3/4 cup BBQ rub, recipe follows
Oil, for grilling
2/3 cup BBQ sauce, recipe follows or store-bought
1 tablespoon olive oil
2 cloves garlic, smashed
1 (8-ounce) bag washed baby spinach leaves (or 1 cup frozen, drained and chopped)
Salt
2 tablespoons butter, softened
4 whole-wheat flat breads (such as naan or Mediterranean style pita)
6 ounces shredded Cheddar/jack cheese blend
1 pound boneless skinless chicken thighs (or a combination of breasts and thighs)
1/2 to 3/4 cup BBQ rub, recipe follows
Oil, for grilling
2/3 cup BBQ sauce, recipe follows or store-bought
1 tablespoon olive oil
2 cloves garlic, smashed
1 (8-ounce) bag washed baby spinach leaves (or 1 cup frozen, drained and chopped)
Salt
2 tablespoons butter, softened
4 whole-wheat flat breads (such as naan or Mediterranean style pita)
6 ounces shredded Cheddar/jack cheese blend
Smoky BBQ Rub:
1 cup kosher salt
1 1/2 cups light brown sugar
1 cup smoked paprika
1/2 cup chili powder
1 tablespoon dried rosemary (crushed slightly with spice mill)
1 tablespoon dried thyme
1/2 cup granulated garlic
Smoky BBQ Rub:
1 cup kosher salt
1 1/2 cups light brown sugar
1 cup smoked paprika
1/2 cup chili powder
1 tablespoon dried rosemary (crushed slightly with spice mill)
1 tablespoon dried thyme
1/2 cup granulated garlic
BBQ Sauce:
2 tablespoons canola oil
1 cup finely minced yellow onion
2 tablespoons finely minced garlic
1 1/2 teaspoons ground black pepper
1 tablespoon dried thyme
3/4 teaspoon ground cayenne pepper
1/4 teaspoon ground clove
1 tablespoon BBQ rub
1/4 cup Creole mustard
2 tablespoons honey
1/2 cup dark brown sugar
3 tablespoons unsulfured molasses
1/2 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons liquid smoke, optional
2 cups tomato sauce
4 cups ketchup
BBQ Sauce:
2 tablespoons canola oil
1 cup finely minced yellow onion
2 tablespoons finely minced garlic
1 1/2 teaspoons ground black pepper
1 tablespoon dried thyme
3/4 teaspoon ground cayenne pepper
1/4 teaspoon ground clove
1 tablespoon BBQ rub
1/4 cup Creole mustard
2 tablespoons honey
1/2 cup dark brown sugar
3 tablespoons unsulfured molasses
1/2 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons liquid smoke, optional
2 cups tomato sauce
4 cups ketchup
Directions
- Prepare a hot grill outside or preheat a grill pan to high heat and preheat oven to 375 degrees F.
- Toss raw chicken in a bowl with rub, a few pieces at a time until all chicken is well coated. Grill chicken on well oiled grill or grill pan for about 2 minutes on each side, until nice grill marks are formed. If chicken pieces are very thick, finish cooking for 5 to 10 minutes more in the preheated oven. Allow chicken to cool a few minutes and then pull apart into nice shreds. Toss chicken with BBQ sauce so that it is well coated but not overly wet. Keep warm in a warm saute pan until ready to use.
- Heat olive oil in large saute pan over medium-high heat. Stir in garlic with wooden spoon. After 30 seconds add spinach and turn off heat. Toss spinach in hot oil, when wilted completely season with salt. Set aside.
- Spread butter evenly over 1 side of each pita. In a large saute pan, grill each flatbread over medium-high heat, buttered side down (work in batches if necessary) top each flatbread with 1 1/2 ounces of cheese, 1/4 of the spinach, and 1/4 of the chicken. Fold each flatbread over and continue grilling until golden brown on each side. Cut in half crosswise, transfer to platter and serve.
- Prepare a hot grill outside or preheat a grill pan to high heat and preheat oven to 375 degrees F.
- Toss raw chicken in a bowl with rub, a few pieces at a time until all chicken is well coated. Grill chicken on well oiled grill or grill pan for about 2 minutes on each side, until nice grill marks are formed. If chicken pieces are very thick, finish cooking for 5 to 10 minutes more in the preheated oven. Allow chicken to cool a few minutes and then pull apart into nice shreds. Toss chicken with BBQ sauce so that it is well coated but not overly wet. Keep warm in a warm saute pan until ready to use.
- Heat olive oil in large saute pan over medium-high heat. Stir in garlic with wooden spoon. After 30 seconds add spinach and turn off heat. Toss spinach in hot oil, when wilted completely season with salt. Set aside.
- Spread butter evenly over 1 side of each pita. In a large saute pan, grill each flatbread over medium-high heat, buttered side down (work in batches if necessary) top each flatbread with 1 1/2 ounces of cheese, 1/4 of the spinach, and 1/4 of the chicken. Fold each flatbread over and continue grilling until golden brown on each side. Cut in half crosswise, transfer to platter and serve.
Smoky BBQ Rub:
- Combine all ingredients, using a whisk, wooden spoon or hands. Use hands to break up lumps of brown sugar.
Smoky BBQ Rub:
- Combine all ingredients, using a whisk, wooden spoon or hands. Use hands to break up lumps of brown sugar.
BBQ Sauce:
- Heat oil n a 1-gallon saucepan over medium heat, sweat onions until translucent, about 5 to 10 minutes. Add garlic and sweat 1 more minute. Add dry spices and BBQ rub; stir. Cook until spices become fragrant, about 1 minute more. Add remaining ingredients and simmer slowly for 20 minutes. Using an immersion blender, puree sauce until smooth.
BBQ Sauce:
- Heat oil n a 1-gallon saucepan over medium heat, sweat onions until translucent, about 5 to 10 minutes. Add garlic and sweat 1 more minute. Add dry spices and BBQ rub; stir. Cook until spices become fragrant, about 1 minute more. Add remaining ingredients and simmer slowly for 20 minutes. Using an immersion blender, puree sauce until smooth.