Pulled chicken sandwich
Pulled chicken sandwich
Pulled chicken sandwich is a delicious meal that everybody could love. The great thing is that you can use the leftover cooked chicken to make the dish. Otherwise, you still can prepare the chicken in just half an hour. Let try to make these sandwiches in your next breakfast, your kids must love them.
Ration
8 people
Prepare time
10 minute
Cooking time
20 minute
Ingredient
For the chicken
2 lbs
boneless, skinless chicken thighs
1 tablespoon
extra virgin olive oil
2 teaspoons
paprika
1 teaspoon
garlic powder
1 teaspoon
ground cumin
1 teaspoon
kosher salt
For the sauce
1 tablespoon
extra virgin olive oil
1/2
large yellow onion (diced)
1 teaspoon
chili powder
1/2 teaspoon
garlic powder
1/8 teaspoon
ground cayenne pepper (optional)
1/2 cup
root beer
1 cup
ketchup
2 tablespoons
fresh lemon juice
2 tablespoons
molasses
For serving
8 rolls
of buns (toasted)
2 cups
coleslaw (optional)
How to do
1
Heat the grill to 205oC/ 400oF.
2
Place the paprika, garlic powder, ground cumin and salt in a small bowl and mix well. Place the chicken pieces in a medium bowl. Drizzle them with 1 tablespoon olive oil then rub all over with the spice mix. Cover the bowl and leave to marinate while the grill is heated (or chill until ready to cook). Meanwhile, make the sauce.
3
In a medium saucepan, heat oil over medium heat then add the onion to sauté until soft and turns translucent, about 4 – 5 minutes. Add the chili powder, garlic powder and cayenne pepper to stir well with the onion.
4
Stir the beer into the pot, follow with the ketchup, lemon juice and molasses. Increase the heat to medium-high to cook until the mixture reaches a boil. Then lower the heat to medium-low and continue to cook the sauce, stirring occasionally, for 15 minutes more, until thickened.
5
Oil the grill grates then place the chicken pieces to cook for 12 – 15 minutes, turning one or twice. The internal temperature of the thickest part of the thighs should reach 74oC/ 165oF then.
6
Remove the chicken pieces from the grill, cover loosely with foil and let rest for 5 – 10 minutes.
7
Once ready, shred the chicken and toss well with the prepared sauce.
8
Top the bun with the shredded chicken and coleslaw (if desired) and serve.
Lâm Thái Hằng
Thursday, 7 October, 2021 13:48
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