Same slow-cooked flavour as pulled pork but quicker and easier.
This pulled chicken recipe is sweet, spicy and juicy. Pile it high on a bun or on a slice of homemade crusty bread. Top with a simple citrusy slaw and our Balsamic BBQ sauce, then serve with a side of fries. You have struck gold!
Place one cup each of shredded cabbage, lettuce and thin peeled carrot shavings plus 2 teaspoons Kosher salt in medium bowl. Toss gently. In a measuring cup add 1/2 cup extra virgin olive oil with 1/4 cup white balsamic. Pour into slaw mixture. White balsamics are preferable given they keep the slaw light and bright. Toss well until all greens are completely covered. Set aside for 30 minutes. Then toss again before layering on sandwich.
PULLED CHICKEN SANDWICH
6 to 8 skinless, boneless chicken thighs
1/2 sweet onion, finely chopped
1 tbsp extra virgin olive oil
1 tbsp Garlic infused olive oil
1 tbsp Chipotle infused olive oil
1 tbsp Traditional balsamic (18 year old)
3/4 cup BBQ sauce (your favourite store brand)
3/4 cup water
1 tsp Kosher salt
1/2 tsp fresh ground black pepper
4 thick slices crusty loaf, toasted or 4 sandwich buns, toasted
Heat Garlic and Chipotle infused olive oils in a large saucepan over medium heat. Add onion and cook until soft. Add balsamic, BBQ sauce and 1/2 cup water, then bring mixture to a gentle boil. Reduce heat to low and cook until reduced, about 15 minutes. Set aside. In a separate pan on medium-high place seasoned chicken thighs. Brown on both sides, about 7 minutes in total. Add 1/4 cup water to deglaze the pan, and reduce heat to low. Simmer chicken until cooked through, about 20 minutes. Remove from heat and shred chicken. Add to Balsamic BBQ sauce and coat evenly. Using large spoon place chicken with sauce on toasted bread slice or bun. Add generous dollop of slaw.