Father’s Day is coming up, and I’m willing to bet that most dads would love a dinner that involves three things: meat, barbecue sauce and spicy flavor.
This is a recipe that I created last summer for a large family gathering. It’s a barbecue chicken sandwich, but it doesn’t quite fit traditional Texas barbecue standards. Don’t tell anyone, but to save myself some time and effort, I cooked the chicken in the slow cooker. It was so tender and juicy. All I had to do was put it in with some water and walk away. Several hours later, I came back to add my secret sauce and gave it another hour to absorb the flavor. I then shredded the meat with two forks, and it was ready to serve.
I know you’re probably wondering, “What was the secret sauce?”
It’s not your traditional barbecue sauce. Instead, this sauce is rich with layers of flavor and subtle Asian spice. It’s Hak’s Thai Chile Tamarind BBQ Sauce. East meets West in this fusion sauce that combines the deep sweetness of dates, tangy tamarind, bright lemongrass and rich sesame oil.
Hak’s is all-natural with no preservatives, and the ingredients start out traditional with apple cider vinegar, molasses and tomato paste. Then, they add soy sauce and the Thai-inspired ingredients, and you find yourself enjoying an unexpected layer of flavor. The spice is subtle, so those who like things mild can still enjoy the recipe.
After I tried this flavor, I found myself going back to try some of Hak’s other sauces. There’s a Habanero Pineapple that is delicious on grilled pork and Smoked Maple Mustard that is perfect on roasted chicken.
A set of the sauces and a few grilling tools from the housewares aisle would make a great gift for Dad. It’s the gift that keeps giving with every delicious meal that he will enjoy.
Thai Chile BBQ Chicken Sandwich
4 Smart Chicken Boneless, Skinless Chicken Breasts
3 Noonday onions, sliced
1 cup water
1 bottle Hak’s Thai Chile Tamarind BBQ Sauce
1 pkg FRESH Onion Hamburger Buns
Place chicken breasts in the slow cooker. Top with the sliced onions. Add the water. Cook on low for 5 hours. After 5 hours, add 1 to 1 1/2 cups of sauce. Cook on high for 1 hour. Shred the chicken with two forks. Add more sauce, if desired. Season with salt and pepper to taste. Serve with additional sauce at the table. Use onion buns to build the sandwiches. Toasting the buns helps keep the sandwiches from getting too soggy with all the juices from the meat.
Calories per Serving : 319, Fat: 4 g (1 g Saturated Fat), Cholesterol: 38 mg, Sodium: 448 mg, Carbohydrates: 49 g, Fiber: 1 g, Protein: 20 g
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