everyone has their favorite barbecue sandwich. some prefer beef or pork, however; i really like a great tasting barbecue chicken sandwich. this recipe comes from Rachel ray magazine and can be adjusted to personal taste and preferences.
i tried this recipe on super bowl Sunday and adjusted the seasonings to reflect our taste palate. the chicken was cooked perfectly and the sandwiches were enjoyed. served with shredded cole slaw, the meal was a big hit.
to make the chicken barbecue: preheat the oven to 400 degrees and roast any number of chicken thighs for the recipe. i used four thighs for this seasoning combination. bake until the chicken is done, around 45 to 55 minutes. remove from the oven and using two forks, shred the meat from the bones and add the following sauce with water to blend the flavors.
to make the barbecue sauce: in a sauce pot, combine 1 cup cider vinegar, 3 tablespoons brown sugar, 2 tablespoons ketchup, crushed red pepper to taste, ground allspice to taste, salt and pepper. boil together for about 5 minutes.
when combined with the chicken, divide onto toasted rolls and top with shredded cole slaw. serve to guests and enjoy.
angel food garden 
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