Pulled BBQ Chicken Sandwiches
Ingredients
For the BBQ Sauce:
- 1 cup ketchup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For the Pulled Chicken:
- 2 lbs boneless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon paprika
For Serving:
- 8-10 buns
- Coleslaw (optional)
- Sliced pickles (optional)
Instructions
To make the BBQ sauce:
- Combine all ingredients in a saucepan over medium heat.
- Simmer for 5-10 minutes until slightly thickened.
- Use right away or store in the fridge for a week or more.
To make the Pulled Chicken:
- On the Grill: Rub chicken breasts or thighs with olive oil, brown sugar, salt, pepper, cumin and paprika.
- Cook on grill preheated to medium high heat for about 5 minutes on each side until cooked through. Time will vary based on size of chicken breasts or thighs. Adjust heat as necessary so chicken doesn't burn while it finishes cooking.
- In the Slow Cooker: Add chicken, olive oil, brown sugar, salt, pepper, cumin and paprika to a slow cooker. Add ½ cup water.
- Cover and cook on high for 2-3 hours or on low for 4-6 hours until chicken is cooked through.
- Once chicken is cooked on either the grill or in the slow cooker, let cool for about 15 minutes. Shred with your hands or 2 forks.
- Combine pulled chicken with all of the BBQ sauce and serve immediately or keep warm in a slow cooker for up to 4 hours.
- Serve with buns, coleslaw and/or pickles or as desired.
Calories: 434kcal, Carbohydrates: 44g, Protein: 30g, Fat: 15g, Saturated Fat: 3g, Cholesterol: 73mg, Sodium: 954mg, Potassium: 349mg, Fiber: 1g, Sugar: 14g, Vitamin A: 384IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 12mg
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