los angeles guest suites

 

pom couscous

pom steak

Pulled Chicken Sandwiches with Homemade BBQ Sauce

by Susan Salzman
Print Email

sandwich.pulledchickenWe love pulled pork sandwiches in our house, but I don’t always love working with pork. I do admit to loving the taste and making a huge 5 pound pork butt is easier than any week night meal. And I know that pork is the “other” white meat, but I just don’t like eating it that often.

I do make a really good pulled turkey recipe that I discovered over ten years ago in Sara Foster’s The Foster's Market Cookbook, but like the pork, it takes hours to cook. This recipe is great fall dish when the weather is cooler and turning the oven on for 3 to 4 hours is no big deal. I have been searching for a pulled chicken recipe and alas, I finally found one over at The Comfort of Cooking. Georgia uses a dry rub to marinate her chicken and I think it is the rub that gives the chicken it’s tenderness.

I use organic, grass fed chicken from Whole Foods. For this dish, I don’t purchase the boneless, chicken breasts. Instead, I get the chicken breasts with the ribs attached. I then ask the butcher to remove the ribs. The breasts without bones tend to dry out on the grill. The taste, using the chicken in this way, is significantly different. If you don’t use your butcher at your local supermarket, you are missing out! They are always so accommodating, friendly, and they love their meats and poultry.

I have altered the rub just a bit and use my own homemade barbecue sauce to coat the chicken after it is grilled. Last week, I even made my own buns using Carrie’s hamburger bun recipe and they were delicious. I am going make a huge batch of these and freeze them for future grilling! I like to serve these sandwiches with an Asian cole slaw or a broccoli slaw. We use left over chicken and make BBQ chicken pizza the next day! At your next barbeque, make these instead of your traditional burger. Your guests will give praise to the cook!

Pulled BBQ Chicken Sandwiches
Yield: 6-8 sandwiches

Ingredients:

3 tablespoons coconut oil
2 tablespoons sucanat or dark brown sugar

1 teaspoon paprika

1 1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon Celtic sea salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground ginger

1 1/2 cups of BBQ sauce
2 pound chicken breast with skin + ribs attached (ask the butcher to remove the ribs)

Instructions: Combine the oil and spices for the marinade.
 Place chicken in a shallow, glass baking dish (I use a Pyrex). Rub the marinade on both sides of the chicken. Cover with plastic wrap and marinate for at least 30 minutes or up to 2 hours in the refrigerator.


Preheat your grill. Grill chicken on indirect heat, about 20-30 minutes. We check the chicken by cutting through the center and tasting. When no longer pink, it’s ready.


Remove skin from chicken. Place breasts on a cutting board and shred using two forks. Place shredded chicken in a large bowl.
 Wet chicken with BBQ sauce of your choice. Serve a little sauce on the side.

 

Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends.   

Add comment


Security code
Refresh

Restaurant News

The Hungry Nomad
Los Angeles
by Anna Harari

hungrynomad.jpgThree weeks into all night shoots in Chatsworth on a low-budget indie movie with the same caterer twice a day serving us burgers for “breakfast” every single day (not even I can eat a burger...

Read more...
My Mom and The Salty Dog Cafe
Southern States
by Laura Johnson

saltydog2.jpgThe Salty Dog Cafe in Hilton Head, SC is not your typical place to take Mom for Mother's Day. However, I think all Mothers should eat exactly what they want on their big day and nothing foots the...

Read more...
Grill 23 . . . going on 30
Boston
by Kitty Kaufman

grill23barBack in 1983, Grill 23 opened with what was, for then, a great deal of fanfare. I don't remember being there in the '80s; to be clear, not my eighties. I mention to my sister-in-law Ellen that I'm...

Read more...
One Foodie Night in Boston
Boston
by Payman Emamian

ImageI have often found myself envious of some guys because of their wives. Not because of their looks, great figures or personalities, my wife has all that and more. Before any ladies reading this get...

Read more...