American🥩 Meat

BBQ Pulled Chicken Sandwiches

Name: BBQ Pulled Chicken Sandwiches
Total time: 1 h
Cuisine: American
Ingredients: 2 lb boneless, skinless chicken thighs; 1 onion; 4 garlic cloves; ~½ tsp peppercorns; ~1 tsp salt; 1 cup BBQ sauce; 1 tbsp yellow mustard; 1 tbsp apple cider vinegar; ¼ cups brown sugar; ~½ tbsp Worcestershire sauce; 14 oz coleslaw mix; 1 cup mayo; 2 tbsp yellow mustard; 2 tbsp sugar; 2 tbsp apple cider vinegar; 1 tsp celery salt; 2 tsp granulated onion; 2 tsp granulated garlic; 3 tbsp fresh chives

⏱ 60 min

A summer classic that comes together in under an hour! Tender boneless chicken thighs are gently poached, then shredded and simmered in a savory-sweet BBQ sauce flavored with mustard, apple cider vinegar, and brown sugar. Served with a perfectly balanced creamy coleslaw featuring mayo, vinegar, and fresh chives.

Adapted from a video by Laura in the Kitchen

BBQ Pulled Chicken Sandwiches - The Easy Way!

Watch on YouTube

Ingredients

boneless, skinless chicken thighs2 lb
onionhalved1
garlic clovessmashed4
peppercorns~½ tspest.
salt~1 tspest.
BBQ sauce1 cup
yellow mustard1 tbsp
apple cider vinegar1 tbsp

Steps

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1
Prepare the poaching liquid: bring water to a simmer in a pot with half the onion, smashed garlic, peppercorns, and salt.
2
Add the trimmed chicken thighs to the simmering liquid and cook gently for 20-25 minutes until fully cooked through and tender.
3
Once the chicken is cooked, shred it by hand, discarding any large pieces of fat. Thinly slice the remaining half of the onion.
4
Heat a pan with a little olive oil, then sauté the sliced onion until softened.
5
Add the shredded chicken and season with barbecue seasoning (or a mix of equal parts garlic powder, onion powder, and smoked paprika).
6
Pour in the BBQ sauce, add a few dashes of Worcestershire sauce, brown sugar, apple cider vinegar, and yellow mustard, and stir well.
7
Add a few ladles of the poaching liquid to keep the sauce moist and simmering. Cover and cook on medium-low heat until the chicken becomes succulent and rich.
8
Make the slaw dressing: whisk together mayo, yellow mustard, sugar, apple cider vinegar, celery salt, granulated onion, granulated garlic, and a pinch of salt.
9
Taste and adjust the seasoning, adding more vinegar for tanginess or more sugar for sweetness as desired.
10
Pour the dressing over the coleslaw mix and toss well. Top with chopped fresh chives and let it rest before serving.
11
Serve the pulled chicken on brioche rolls, top generously with the coleslaw, and enjoy.

BBQ Pulled Chicken Sandwiches

Ingredients

Steps

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