This recipe was submitted to me by The Duck Dive in San Diego, courtesy of Chef Ryan Tuskan. It looks and sounds so amazing, I just thought I had to share it with you all here! There is some time and prep involved, but the end result is so perfectly delicious, it’s worth every minute.
I haven’t made it yet, but based on the reviews on The Duck Dive’s Facebook page, I am sure it’s a guaranteed success. If you’ve dined there, or had this sandwich, please feel free to share your experience with us in the comments section!
- for the sandwich:
- chicken - 1 whole - 3 1/2 pounds of meat
- dry rub - 1/2 cup
- lemon - 1
- butter - 1/4 cup, melted
- brioche buns - 6
- for the BBQ sauce:
- Sweet Baby Ray's BBQ sauce - 2 cups
- ketchup - 1 cup
- pineapple juice - 1 cup
- apple cider vinegar - 1 cup
- yellow onion - 1 whole, minced
- garlic cloves - 4, smashed and minced
- salt - 2 tbsp
- pepper - 1 tbsp
- for the onion strings:
- yellow onion - 1 large, sliced into strips
- flour - 1 cup
- dry rub - 1 tbsp
- buttermilk - 1/4 cup
This recipe is part of a series I am doing for Parade’s Community Table:
CLICK HERE FOR THE INSTRUCTIONS.