Y’all, it’s summertime, and I couldn’t be more pumped! Hiking, sunshine, and the great outdoors are abound this summer. While winter is by far my favorite season, I’m learning to love this summertime weather too.
(Especially now that the golf ball sized hail is gone. Colorado, that wasn’t cool.)
Now, I don’t have a grill, but I need a classic hearty summertime dish to keep up with my active lifestyle.This weekend I’ll be cooking up some BBQ Chicken Buns before heading out on the trails. It’s a family classic that I can still eat with my celiac disease!
The spice combination is key to sprucing up this simple dish. Plus, BBQ chicken goes pretty well on a gluten, dairy, and egg free buns because they absorb the sauce making them less dry than normal.
Lots of summertime meals are known to be light, what are some of your favorite hearty summer treats?! Anyone else have any hiking or outdoor plans this weekend?!
BBQ Chicken Bun*
Allergens: Celiac friendly and free of the Big 8!
- 1 cup No-Salt-Added Ketchup (Hunt’s sells a GF version, just make sure it says “gluten free.”)
- 2 tbsp. Dark Brown Sugar
- 2 tbsp. Apple Cider Vinegar
- 2 tsp. Chili Powder
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1 tsp. Dry Mustard
- 1 tsp. Smoked Paprika
- 1 tsp. Ground Cumin
- ¼ tsp. Ground Allspice
- 4 cups shredded skinless, boneless rotisserie chicken breast
- Schar Hamburger Buns (my GF, DF, EF favorite!)
- Bacon, Lettuce, and Other Toppings
- Shred the chicken, you should have 4 cups! Cook the bacon according to the instructions.
- Place ketchup, sugar, vinegar, spices, and dry mustard in a small saucepan.
- Place over medium heat. Simmer and cook for three minutes, until the sauce thickens. Be sure to stir occasionally, so the sauce becomes consistent.
- Add shredded chicken to the sauce pan and cook until warm throughout (around 3 minutes).
- Place chicken mixture in a GF bun!
- Add bacon, lettuce, and any other toppings.
- Serve warm with any sides of your choice.
Tips and Tricks
- This serving size is meant for a feast of kings! Feel free to cut it in half if you aren’t serving a bunch of hungry hikers. (Although, it does work as a tasty leftover too!)
- Don’t want to use a bun, try putting the BBQ chicken in a lettuce wrap instead. Boston lettuce works the best, and not because I’m biased by the name!
- ALWAYS make sure your ingredients are safe for you. Bacon can be tricky if it’s been marinated first. I’m an Applegate fan, but there’s some other companies with GF options out there too.
- Allspice is one of the best invention for those with a cinnamon allergy! You’ll see it sneaking its way into a lot of my recipes. 🙂
* Adapted from Cooking Light, March 2011
Last, but certainly not least, Happy Fiesta Friday to my blogging friends! Be sure to share how you’re celebrating the end of the week by linking your blog post over at Angie’s Party! It’s always a blast.