CHEF RICHARD BLAIS' PULLED CHICKEN SANDWICH

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Chef Richard Blais' Pulled Chicken Sandwich image

Saw chef Richard Blais make this on Dr. Oz today and it looked and sound so good I just to bring over here so that I could give it a try. Times do not include brine, cool time or rest time.

Provided by Debbwl

Categories     Lunch/Snacks

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 32

12 chicken breasts
4 quarts cold water
2 cups kosher salt
1 cup brown sugar
3 tablespoons black pepper
3 tablespoons garlic powder
1 cup prepared yellow mustard
1/2 cup sugar
1/4 cup light brown sugar
3/4 cup cider vinegar
1/4 cup apple juice
2 tablespoons chili powder
1 tablespoon black pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1/2 tablespoon red pepper flakes
1/2 teaspoon soy sauce
2 tablespoons butter
1 head green cabbage (cored and shredded)
3 carrots (peeled and julienned or shredded)
1 tablespoon celery seed
1 tablespoon kosher salt
1 tablespoon black pepper
1/4 cup of chines mustard
1/2 cup of pickled ginger juice
3 tablespoons rice vinegar
1/2 cup parsley, chopped
3 bunches green onions (thinly sliced)
tzatziki, to taste
6 -8 whole wheat hamburger buns

Steps:

  • For brine: Heat to a simmer about 15 minutes. Cool to at least cold to touch. Pour over chicken to cover. Let the chicken brine for at least 1 hour. Wash and pat dry for smoking.
  • For BBQ sauce: Mix all except soy and butter. Simmer for 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes. Cool.
  • Grill the chicken basting with Carolina BBQ sauce, remove from heat and pull apart using forks.
  • For the coleslaw: Mix well and allow to rest for 10 minutes. Adjust salt and pepper to taste.
  • For the sandwich: Spread tzatziki on bottom whole wheat bun. Layer pulled chicken on top. Top with coleslaw.

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