Pulled BBQ Chicken Sandwiches


We love pulled pork (we use Tyler Florence's recipe, which I will share next time we make it), but sometimes it's nice to have something healthier. I was sold on these barbecue chicken sandwiches as soon as I saw them in Chrissy Teigen's second cookbook. They're delicious, though I will warn you that the barbecue sauce is a sweeter tomato-based sauce, not the vinegar and mustard sauces that we typically like. 

The recipe calls for a pineapple slaw to be served on top, but we don't like cole slaw on top of our pulled meat sandwiches, and I thought the Tangy Herb and Sesame Slaw that is also in this cookbook would make a good match for the sweetness of this barbecue sauce. For once, I was right ;)

Pulled BBQ Chicken Sandwiches

(Recipe from Cravings by Chrissy Teigen)

  • 1 1/2 pounds boneless skinless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 2 tbsp canola oil
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1/2 cup ketchup
  • 1/3 cup tomato sauce
  • 1/4 cup apple cider vinegar
  • 2 tbsp dark brown sugar
  • 1 tbsp finely chopped canned chipotle in adobo sauce
  • 1 tsp mustard powder
  • 6 potato buns

  1. Season the chicken thighs generously with salt and pepper. In a medium Dutch oven, heat the oil over medium-high heat until shimmering hot. Add the chicken in one layer and brown it until golden all over, 3-4 minutes per side. Transfer to a plate and set aside. 
  2. Add the onion to the pan and cook, stirring occasionally, until golden, about 9-10 minutes. Add the garlic and cook 2 more minutes. 
  3. Add the tomato paste and cook, stirring for 2 more minutes. Add the ketchup, tomato sauce, vinegar, brown sugar, chipotles, mustard powder, 1/2 tsp salt, 1/2 tsp pepper, and 1/4 cup water. Bring to a boil, reduce to a simmer, and cook uncovered until the sauce is thick, about 4-5 minutes. 
  4. Return the chicken and any juices to the pan, cover, and simmer until the chicken is very tender, about 1 hour. Add a few splashes of water if necessary to keep it from getting too dry. Remove from the heat and let cool. 
  5. Shred the chicken with two forks right in the sauce (it should fall apart easily). Lightly toast the potato buns and sandwich the chicken inside. 

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