BBQ Pulled Chicken Sandwiches

Recipe

Preparation15 minutes
Cook time1 hours 0 minutes
ServingsServes 6
Episode1763

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Ingredients

    For the Chicken:
  • 2 lb of Boneless, Skinless, Chicken Thighs
  • 1 Onion, halved
  • 4 Cloves of Garlic, smashed
  • Salt
  • Peppercorns
  • 1 cup of BBQ sauce
  • 1 Tbsp of Yellow Mustard
  • 1 Tbsp of Apple Cider Vinegar
  • 1/4 cup of Brown Sugar
  • Few Dashes of Worcestershire Sauce
    • For the Slaw:
  • 14 oz bag of Classic ColeSlaw Mix
  • 1 cup of Mayo
  • 2 Tbsp of Yellow Mustard
  • 2 Tbsp of Sugar
  • 2 Tbsp of Apple Cider Vinegar
  • 2 tsp of Granulated Onion
  • 2 tsp of Granulated Garlic
  • 1 tsp of Celery Salt
  • 3 Tbsp Chopped Chives
  • Salt to taste

Preparation

    1) In a large pot, fill it half way up with water, add a generous pinch of salt, half of an onion, garlic and peppercorns, bring to a boil, turn it down to simmer and simmer for about 10 minutes.

    2) Add the chicken to the poaching liquid, poach for 25 minutes then remove the chicken from the liquid, allow it to cool a bit then shred and set aside.

    3) In a medium high sides skillet or dutch oven, add the olive oil and onions, add a small pinch of salt and saute for about 5-6 minutes or until translucent, add the chicken, seasoning, bbq sauce, brown sugar, Worcestershire, mustard, vinegar and a ladleful of the poaching liquid, stir, reduce the heat to low and simmer partially cover for about 30 minutes, in the meanwhile make the slaw.

    4) In a small bowl, whisk together the mayo, mustard, sugar, vinegar, seasonings to taste, pour over the coleslaw and chives, mix together well, cover and refrigerate until ready to serve.

    5) When ready to serve, make sandwiches with the chicken and slaw or serve all separately.

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