Chicken sandwich.

OK, you guys know the deal.

We’ve always got chicken.

We cook chicken several times a week.

We love chicken. And when we buy chicken, we but a lot of it.

Whether it’s a whole bird, a 24-pack of wings, twenty drumsticks, or a family pack of breasts, it’s just so affordable and every cut is very versatile.

We always come back to barbecue chicken.

Especially because we have Rufus Teague’s sauce.  

We had several slider-sized hamburger buns around, so barbecue chicken sandwiches made sense economically, as well as culinarily.

We soaked the gigantic chicken breast in BBQ sauce, placed it on the grill, flipped it, brushed on some more sauce, covered the grill and pulled it off fifteen minutes later.

A red onion was sliced, drizzled with oil and seasoned with salt, wrapped in foil, and grilled as well.

Let’s eat.

Jenny had one foot out the door on the way to work, so she took her sandwich on the train, and I devoured mine in haste.

Mayo, tomato, lettuce, and grilled onion, if you please.

Then it was off to (unfortunately) Wrigleyville to watch football and bid goodbye to our friend Maria.

She’ll be back.

Hope you all will, too.

-K&J