Apr 30, 2022

Infused BBQ Chicken Sandwich | Cannabis Recipe

With the summer approaching, a change of pace from pastry to savory felt necessary. Perhaps, you’ll be enjoying a friend’s graduation, celebrating Memorial Day, or you’re just planning a day of fun in the sun by the pool. On days like those, who wants to cook? Not me! This month’s recipe is an infused play on one of my favorite, EASY meals. This recipe will make 8 – 25mg infused BBQ pulled chicken sandwiches: shredded BBQ chicken topped with coleslaw and pickle slices. Remember you’ll want to get a quality bun to hold all that goodness.

The chicken is cooked in a crockpot for a short 4 hours, enough time to make that chicken super soft and easy to shred, all while infusing all those flavors more completely. This recipe pairs well with the 1st place Errl Cup winner, Cannabliss THC Syrup, in the citrus flavor. I love using the Cannabliss syrups, especially with how versatile they are. Also, the citrus flavor is a nice extra to your favorite barbeque sauce. I am super excited to use this flavor and find it really delicious with this recipe! Because the infused syrup is added in the final stages, you may split the meat after cooking and medicate only a portion of the recipe. If you’re looking to medicate only half, then you’ll use only 100mg of the syrup. I do this frequently! There is an easy dose guide on the side of the bottle, so you know how much is 100mg and 200mg! Stop by your favorite dispo, grab all your ingredients for your mise en place, and get started. Coming to a backyard near you! You need to try this!

Recipe: Infused BBQ Pulled Chicken

Yield: 8 x 25mg sandwiches Prep Time: 4 1/2 hours, active 30 minutes

Tools to make this recipe: crockpot, measuring cup and spoons, forks

Ingredients

3 lb boneless, skinless chicken thighs
1 ½ teaspoon chili powder
1 ½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon cayenne pepper (optional)
½ teaspoon salt
1 teaspoon black pepper
¼ cup yellow onion, grated
1 ½ cups BBQ sauce, divided into 1 cup and ½ cup
2 tablespoons A1 steak sauce
1.7 oz Cannabliss Citrus Syrup, 200mg (⅓ bottle)
8 hamburger buns
1 bag coleslaw mix
¼ cup mayonnaise
1 ½ tablespoon honey
1 ½ tablespoon apple cider vinegar

Instructions

The Medication. Think about the dosage you want to make each sandwich. This recipe makes 8 – 25mg sandwiches. Use this free Edible Dosage Calculator to get the most accurate dosage. Keep in mind if you want a stronger dosage then you add more syrup or eat more sandwiches. If you want a lower dose, reduce the amount of syrup you use. Consider what dosage is right for you before you start and remember to write down any adjustments you make.

The Crockpot. Add the chicken to a 5-7 qt crock pot. In a small bowl whisk together the chili powder, paprika, garlic powder, cayenne pepper, salt, and pepper. Pour these spices over the top of the chicken along with the grated onion. Then mix in ¾ cup of the bbq sauce. Cover and cook this on low heat for 4 hours, until chicken shreds easily and registers 165°F. Transfer the chicken to a cutting board, reserving the liquid from the crockpot. Pour off and discard any fat from the liquid. Next shred the chicken with 2 forks. Once shredded, return the chicken to the slow cooker.

The Sauce. Heat the remaining 3/4 cup bbq sauce with 2 Tbsp A1 sauce in a microwave safe bowl and warm in the microwave until warm. If you’re making this half medicated/half non medicated, this is where you want to divide your sauce. Be sure to label which bowl is which, medicated/non medicated. Mix in your Cannabliss Citrus Syrup with a whisk. Whisk thoroughly for at least 2 minutes to be sure the syrup is mixed evenly. Pour 3/4 cup of the reserved liquid and the BBQ sauce mixture over the chicken then toss to evenly coat. If you feel it needs a little more moisture you can add a bit more of the reserved liquid or BBQ sauce. Season to taste with a little more salt if needed.

Assembly. Toast the buns or toast them with butter in a pan on the stove. Split the pulled bbq chicken evenly and serve on hamburger buns. Top with coleslaw and pickle slices. Serve with potato chips.