Barbecued Chicken Biscuit Sandwich
Here’s a fun fact about me: for the past two years I’ve stuck to a mostly pescetarian diet. I’m not super strict about it, I don’t freak out about chicken stock in soups or gelatin in candy and now and then I’ll cheat and have some chicken/turkey/beef (and okay, you got me, I had some pulled pork the other day. Nobody’s perfect, guys.) but it’s just something I try to do. Mostly it’s a health thing; I find that I’ve been more interested in eating alternate proteins and veggies since I started paying less attention to meat. It’s working out, I don’t stress about it. That was a long winded way of saying I that even though I mostly stick to pescetarian cooking, I made an amazing chicken biscuit sandwich last week. Really. The chicken recipe is my dad’s, his main hobby is grilling. It’s chill. The biscuits come from, duh, my Cast Iron Skillet Biscuit recipe, but you can obviously use a mix/ready to bake dough.
Chicken (serves 4-5)
– 5 chicken drumsticks
– 8 chicken thighs
– 1 tsp paprika
– 1 tsp oregano
– dash of crushed red pepper flakes
– 1 tsp kosher salt
-1 tsp black pepper
– generous amount of barbeque sauce, for cooking and eating (use your favorite bottle or recipe, I like this one)
Combine above ingredients and rub onto chicken. Let it rest for about 20 minutes so it gets to room temperature. Place chicken on a grill over direct medium heat (350-400 degrees F) for about 10 minutes, turning once. Move to indirect heat for about 20 minutes, turning every 5 minutes. Then coat both sides with barbecue sauce and resume cooking on indirect heat for another 15 minutes, turning every 5 minutes and brushing on more sauce.
Pull the chicken off the bones into bite size pieces. Pour a spoonful of barbeque sauce onto a hot biscuit, place on a big handful of chicken, then add more barbecue sauce. Serve with coleslaw (homemade is best, of course).