BARBECUE PULLED CHICKEN
Almost nothing beats a barbecue pulled pork sandwich, but this faster and leaner spin, which is made with roasted chicken thighs and breasts and a quick barbecue sauce, is a delicious alternative that only tastes like it took all day to cook. Serve on buns with a vinegary slaw and ranch or buttermilk dressing, if you like. For a smokier flavor, use a combination of sweet and smoked paprika. Like most barbecue recipes, this is even better reheated the next day.
Provided by Lidey Heuck
Categories dinner, barbecues, poultry, main course
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 375 degrees. Pat the chicken thighs and breasts dry and place them on a sheet pan. In a small bowl, combine 1 teaspoon paprika with the 1/2 teaspoon cumin, cayenne, 2 teaspoons salt and 1 teaspoon black pepper. Whisk in the olive oil, then pour over the chicken and toss to coat.
- Roast the chicken for 35 to 45 minutes, depending on the size of the pieces, until an internal thermometer registers 165 degrees in both the thighs and breasts. Set aside until cool enough to handle, reserving the pan drippings.
- Meanwhile, heat the canola oil in a medium saucepan over medium. Add the shallots and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the beer, vinegar, Worcestershire, tomato paste, brown sugar, honey, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper, plus the remaining 1/2 teaspoon paprika and a pinch of cumin; whisk until smooth. Bring to a boil, then turn the heat to medium-low and cook for 20 to 25 minutes, stirring occasionally, until reduced and thickened.
- Remove the meat from the thighs and breasts, discarding the bones and skin. Tear the meat into bite-size pieces and place in a large bowl. Add a few tablespoons of the reserved drippings and toss to coat.
- If serving immediately, add the chicken to the sauce, toss and warm through over medium heat. If making in advance, add the sauce to the chicken, toss well, and refrigerate for up to 3 days. Reheat in a saucepan set over medium heat before serving, or partly covered in a 350-degree oven for 20 minutes.
PULLED CHICKEN WITH CHERRY-CHILE BARBECUE SAUCE
Provided by Dina Cheney
Categories Slow Cooker Chicken Tomato Cherry Summer Family Reunion Potluck Chile Pepper
Yield Serves 4 to 6
Number Of Ingredients 16
Steps:
- 1. Heat the oil in a large heavy saucepan over medium-high heat. When hot, add the shallots, ginger, and jalapeño and sauté until softened, about 2 minutes. Add the cherries, tomatoes, molasses, vinegar, chipotle, 1 tablespoon mustard, 3/4 teaspoon chile powder, 1 1/2 teaspoons salt, and 5 grinds pepper, and bring to a boil over high heat. Reduce to a simmer over medium heat, and cook until aromatic and thickened, about 5 minutes. Remove from the heat and carefully transfer half to a blender; purée until smooth, about 20 seconds. Purée the second half until smooth (you should have about 5 1/4 cups). Set aside.
- 2. Meanwhile, mix 2 tablespoons mustard, 1/2 teaspoon chile powder, 1/2 teaspoons salt, 10 grinds pepper, and the brown sugar in a large bowl; add the chicken and mix well with your hands. Put the chicken in the bottom of the slow cooker and pour 1 1/2 cups of the barbecue sauce on top (reserve the remainder for serving and extras). Cover and cook on low until the meat is cooked through and tender, 4 to 4 1/2 hours.
- 3. Use tongs to transfer the chicken to a cutting board and carefully use a fork to separate the meat from the bones, discarding the bones (you should have about 4 cups meat).
- 4. To serve, stir together 1 cup of the remaining sauce and the shredded meat, and reheat in the microwave or on the stovetop. Spoon some meat and sauce onto the bottom half of each bun, cover with the top bun, and serve.
PULLED CHICKEN SANDWICHES WITH ROOT BEER BARBECUE SAUCE
Root beer is the not-so-secret ingredient in this sweet-tangy sauce-the perfect accompaniment to rotissierie chicken.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 560, Carbohydrate 53 g, Cholesterol 100 mg, Fat 2, Fiber 3 g, Protein 36 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich, Sodium 1160 mg, Sugar 22 g, TransFat 1 g
EASY PULLED CHICKEN BARBECUE SANDWICHES
This is not really a recipe, it is more of an idea. BUT, it is easy and you do no cooking at all ! In the USA, Rotisserie Chickens are available at most large supermarkets and at restaurants like Boston Market. If you can't get one you can slow cook boneless chicken breasts until they can be pulled apart. Number of servings depends on the size of the chicken and size of sandwiches.
Provided by John W Wenzelburger
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 3
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.
SISTER SCHUBERT'S® BARBECUE PULLED PORK OR CHICKEN MINI-SLIDERS
Use your favorite prepared pork, beef or chicken barbecue for these mini-sliders with fresh coleslaw.
Provided by Marzetti
Categories Trusted Brands: Recipes and Tips Marzetti®
Time 30m
Yield 8
Number Of Ingredients 3
Steps:
- Split rolls and arrange on a plate. Fill each roll with warm meat filling and top with small portion of coleslaw. Serve.
Nutrition Facts : Calories 302.1 calories, Carbohydrate 31.6 g, Cholesterol 54.9 mg, Fat 12.5 g, Fiber 1.5 g, Protein 14.6 g, SaturatedFat 4.7 g, Sodium 572.2 mg, Sugar 7 g
BARBECUE PULLED CHICKEN WITH MARINATED CUCUMBERS
Make and share this Barbecue Pulled Chicken With Marinated Cucumbers recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make the chicken: combine the first 6 ingredients; rub surface of chicken with brown sugar mixture.
- Heat oil in a large nonstick skillet over med-high heat.
- Add in chicken; cook 2 minutes on each side; remove chicken from skillet and set aside.
- Add onion to skillet; stir/saute 2 minutes or until tender.
- Return chicken to pan; add in broth.
- Bring to a boil, cover, lower heat, and simmer 30 minutes or until chicken is done.
- Remove chicken from pan; shred with 2 forks.
- Return chicken to pan; bring to a boil, lower heat, and simmer uncovered for 15 minutes or until liquid evaporates.
- Stir in balsamic vinegar.
- To make the cucumbers: combine cider vinegar and the next 3 ingredients in a large zip-lock plastic bag; seal and marinate in the refrigerator for 10 minutes.
- Remove cucumbers from bag; discard marinade.
- Spoon 1 cup chicken mixture onto bottom half of each bun.
- Top each with 1/4 cup cucumber mixture and top half of bun.
Nutrition Facts : Calories 402, Fat 8.1, SaturatedFat 1.6, Cholesterol 72.6, Sodium 837, Carbohydrate 51.2, Fiber 2.9, Sugar 26.6, Protein 30.9
BARBECUE PULLED CHICKEN SANDWICHES
Make and share this Barbecue Pulled Chicken Sandwiches recipe from Food.com.
Provided by Cynna
Categories Lunch/Snacks
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 329.7, Fat 4.1, SaturatedFat 1, Cholesterol 26.5, Sodium 519.4, Carbohydrate 54.8, Fiber 1.6, Sugar 23.6, Protein 17.8
PULLED CHICKEN WITH CHERRY-CHILE BARBECUE SAUCE RECIPE | EPICURIOUS.COM
This fresh seasonal sauce?so good you'll be glad to have leftovers?features less sugar than traditional barbecue sauces. Serve the moist, flavorful chicken on warmed burger buns. Wear rubber gloves when mincing the jalapeño so you don't burn your hands. When prepping the fresh cherries, wear a dark shirt, use a good cherry pitter, and work over two bowls: one for the pits and stems and the other for the usable flesh. Feel into the center of each cherry after pitting and de-stemming to make sure that no pit remains.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Heat the oil in a large heavy saucepan over medium-high heat. When hot, add the shallots, ginger, and jalapeño and sauté until softened, about 2 minutes. Add the cherries, tomatoes, molasses, vinegar, chipotle, 1 tablespoon mustard, 3/4 teaspoon chile powder, 1 1/2 teaspoons salt, and 5 grinds pepper, and bring to a boil over high heat. Reduce to a simmer over medium heat, and cook until aromatic and thickened, about 5 minutes. Remove from the heat and carefully transfer half to a blender; purée until smooth, about 20 seconds. Purée the second half until smooth (you should have about 5 1/4 cups). Set aside.
- Meanwhile, mix 2 tablespoons mustard, 1/2 teaspoon chile powder, 1/2 teaspoons salt, 10 grinds pepper, and the brown sugar in a large bowl; add the chicken and mix well with your hands. Put the chicken in the bottom of the slow cooker and
- pour 1 1/2 cups of the barbecue sauce on top (reserve the remainder for serving and extras). Cover and cook on low until the meat is cooked through and tender, 4 to 4 1/2 hours.
- Use tongs to transfer the chicken to a cutting board and carefully use a fork to separate the meat from the bones, discarding the bones (you should have about 4 cups meat).
- To serve, stir together 1 cup of the remaining sauce and the shredded meat, and reheat in the microwave or on the stovetop. Spoon some meat and sauce onto the bottom half of each bun, cover with the top bun, and serve.
- Reprinted with permission from Year-Round Slow Cooker by Dina Cheney, © 2013 Taunton Press
BARBECUE PULLED CHICKEN
Steps:
- 1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine. 2. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours. 3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.
CAROLINA PULLED BARBECUE CHICKEN
Number Of Ingredients 23
Steps:
- TO MAKE THE SLAW: Follow recipe instructions. TO MAKE THE RUB: In a small bowl combine the rub ingredients. Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Coat the chicken, inside and out, with the rub, then brush or spray with vegetable oil. Follow the grill's instructions for using wood chunks. Grill the chicken, breast side up, over Indirect Medium heat until the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1 1/4 to 1 1/2 hours. Remove the chicken from the grill and allow to rest. When cool enough to handle, tear the chicken into bite-sized pieces, discarding the skin and bones. MEANWHILE, MAKE THE SAUCE: In a small mixing bowl whisk together the sauce ingredients, including salt to taste. To serve, pile the shredded chicken on buns, and top with a generous spoonful of the sauce and coleslaw.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
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