Famous Chicken from @Dickey's Barbecue Pit, Cedar City, Utah

Don't be limited by the many things your can do with Chicken. We at Dickey's make an incredible tasting sandwich and you really should come in and give it a try.

You can also buy our chicken that is already cooked, savored, moist and ready for take home and make something extra for the rest of the family. Try this recipe it taste amazing with Dickey's chicken...

2 tablespoons unsalted butter

4 tablespoons vegetable oil

1 white onion, chopped

3 cloves garlic, chopped

1 jalapeno pepper, diced (remove seeds for less heat)

1 1/2 teaspoons chili powder

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

Kosher salt

1 small tomato, chopped, plus more for topping

2 tablespoons chopped fresh cilantro

2 1/2 cups shredded rotisserie chicken

1/4 cup sour cream

1 15-ounce can refried beans

4 10-inch flour tortillas

1 cup shredded monterey jack cheese, plus more for topping

Mexi-sauce, for topping (see below) Shredded lettuce, for topping Mexican rice, for serving

Directions Preheat the oven to 450 degrees F.

Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes.

Stir in the chicken and sour cream and warm through. Remove from the heat.

Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.

Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.

Make Chi-Chi's Mexi-sauce:

Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.

Read more at: http://www.foodnetwork.com

Customers love our rolls

(DALLAS, TX) In September, Dickey’s Barbecue Restaurants across the country will be literally rolling out new dough.  The new artisanal breads are modeled after Dickey’s signature rolls with a touch of Southern sweetness and fresh, simple ingredients. New bread items will include handcrafted buns, hoagies and dinner rolls baked daily in all restaurants.

 “Customers love our rolls because they have a touch of sweetness that pairs perfectly with our hot pit-smoked barbecue and tangy barbecue sauce,” said Jeff Forrester, Vice President and Executive Chef for Dickey’s Barbecue Restaurants, Inc. “Now, all of our buns and hoagie rolls will have that same southern fresh bread recipe that I know our customers are going to love.”

The homemade bread products are part of Dickey’s menu innovations that now include the sale of whole meat options including slow-smoked briskets, pork butts, barbecue honey hams, smoked turkeys and full racks of ribs. With the new bread recipe, Dickey’s continues its commitment to fresh, wholesome ingredients and authentic home-style family meals.

“We are really shaking things with our menu --the new bread just kicks off the hot new items we have planned,” said Forrester. “Dickey’s new bread has that authentic, right out of the oven flavor -- you’ll think your grandma made them.”