BBQ Pulled Chicken Sandwich
Servings: 7 sandwiches
Ingredients
for the pulled chicken:
- 2 tablespoons frying oil
- 4 chicken breasts 2 lbs (900g)
- 1 teaspoon brown sugar
- 2 teaspoons chili powder*
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup honey bbq sauce
- 1/4 cup water
- 2 teaspoons Worcestershire sauce
- 2 teaspoons apple cider vinegar
- salt and pepper to taste
for the coleslaw:
- 1 14 oz 400g bag coleslaw mix or 1/2 small cabbage + 1 medium carrot
- 1/4 cup mayo 55g
- 1/4 cup Greek yogurt 65g
- 1 1/2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 1/4 teaspoon Dijon mustard
- salt and pepper to taste
additionally:
- 7 brioche burger buns
- pickles
Instructions
Make the coleslaw:
- Cut the cabbage very thinly, peel the carrot and grate it on the small holes of a box grater. Add to a large bowl.
- Combine all the dressing ingredients (mayo, Greek yogurt, vinegar, honey, mustard) in a medium bowl, whisk until combined. Season with salt and pepper.
- Add the dressing to the cabbage and toss until evenly coated. Season with salt and pepper. Add more honey and vinegar if necessary.
Make the bbq pulled chicken:
- Pound the chicken breasts slightly in their thickest part.
- Mix the spices in a small bowl (sugar, chili powder, onion powder, garlic powder) and rub the chicken with the mix on all sides. Season with salt and pepper.
- Heat the oil in a large frying pan over high heat. When hot, add the chicken, sear it on both sides until browned. It doesn't have to be cooked through at this point.
- Add the bbq sauce, water, vinegar, and Worcestershire sauce. Turn the breasts to coat them in the sauce.
- Cover the pan with a lid and cook the chicken over low heat for 5-10 minutes or until cooked through. You can check if the chicken is done by measuring its temperature in the thickest part of the breast with an instant-read thermometer - it should be 165°F (74°C). You can also just cut the meat in its thickest part to check its color - it should be white and not pink.
- When the chicken is ready, take the pan off the heat and shred the meat using two forks into bite-sized pieces. Toss the pulled chicken with the sauce until evenly coated.
Assemble your sandwich:
- Heat some butter in a pan. Cut the buns in half and toast them in the pan until golden in color.
- Put some pulled chicken over the bun, top with coleslaw and pickles. Cover with the second half of the bun.
- Enjoy!
Notes
- The two main ingredients are chicken and bbq sauce, so if you're short on time you can use just that. You may need to adjust the spice levels or even omit the spices depending on the bbq sauce that you're using. They vary significantly in flavor! I used a honey bbq sauce that was rather sweet and mild-flavored. If you're using a homemade bbq sauce or a store-bought bbq sauce that is already well-spiced you don't need to use these spices. You can just simply cook the chicken in bbq sauce and water and until done, even without searing.
- Apple cider vinegar and Worcestershire sauce add more flavor and more acidity to usually rather sweet sauce. If your bbq sauce is already very tangy you can omit them.
- If you're not in the US, please note that the chili powder is not pure ground chili but a spice mix that contains ground chili among other spices.
- This pulled chicken comes a little bit spicy so if you want it milder, add less chili powder or omit it.
- Storage: You can keep bbq pulled chicken in the fridge for 3-4 days. Simply reheat in a pot. Coleslaw will also be good for up to 2-3 days but it will be less crunchy.
- You will have some coleslaw left. The amount of chicken is enough for 6-7 sandwiches and the amount of coleslaw for 10-11.
- Calories = 1 sandwich (1/7 of the recipe). This is only an estimate!
Nutrition
Calories: 310kcal