Best Barbecue Pulled Chicken Sandwiches Recipes

PULLED CHICKEN SANDWICHES WITH ROOT BEER BARBECUE SAUCE

Steps:

• In 2-quart saucepan, heat all sauce ingredients to boiling over medium heat, stirring frequently. Reduce heat to medium-low and simmer 20 minutes, stirring occasionally to prevent scorching. Remove garlic clove.
• Add shredded chicken to sauce and stir until chicken is evenly coated. Heat over low heat, stirring constantly, until chicken is hot.
• Place about 1 cup chicken mixture on bottom of each roll and top with about 1/2 cup coleslaw and bun top.

EASY PULLED CHICKEN BARBECUE SANDWICHES

Steps:

• Remove the skin and pull the meat off the bones, then pull apart the chunks of meat discarding any hard over cooked parts.
• The meat should look like pulled pork.
• If you are not serving within 30 minutes, refrigerate.
• When ready to serve, put enough meat for one sandwich in a small microwave proof bowl.
• Make up one bowl for each sandwich you are making.
• Heat the meat in the microwave until it reaches serving temperature.
• Heating can be done before putting meat in the bowls if you are making more then a few sandwiches.
• Serve each person a bowl of meat and a bun.
• Each person can then pick their own favorite BBQ sauce or mix a (sand) witches brew of different sauces with their meat and then spoon onto their bun.

BARBECUE PULLED CHICKEN SANDWICHES

Steps:

• Heat stock in shallow pan to a low simmer.
• Add chicken to stock.
• Poach chicken for 5 minutes each side.
• Remove chicken to plate to cool. Reserve stock for sauce.
• In a large bowl mix together all sauce ingredients, EXCEPT the flour.
• Add mixed ingredients to simmering stock, reserved from poaching the chicken.
• Let liquid reduce for 5 minutes.
• Cut cooled chicken into strips.
• Add chicken into the simmering liquid.
• Shred chicken until it looks like pulled pork.
• Add the tbsp of flour.
• Let cook until sauce thickens.
• Serve on a lightly toasted onion roll and enjoy!