BBQ pulled chicken sandwiches with coleslaw
Laura in the Kitchen · ♥ 2.4K likes · 72K views · 9 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 cloves garlic cloves
- 1 cup barbecue sauce
- ¼ cup brown sugar
- 1 tbsp apple cider vinegar
- 1 tbsp yellow mustard
- 2 tbsp yellow mustard
- 1 tsp celery salt
- 2 tsp granulated onion
- 2 tsp granulated garlic
- 3 tbsp chopped chives
- 1 whole onion
- peppercorn
- salt
Simmer half the onion, the garlic, peppercorns and salt in water as a poaching liquid.
- 2 lb boneless skinless chicken thighs
- olive oil
Saute the sliced onion in a little olive oil until soft; add the chicken and stir.
- barbecue seasoning
- 2 dashes Worcestershire
Season with BBQ seasoning; add barbecue sauce, Worcestershire, brown sugar, apple cider vinegar and yellow mustard.
Seasoning and the barbecue sauce
- 1–2 ladle poaching liquid
Add a ladle or two of the strained poaching liquid, cover and simmer on medium-low, adding one more ladle later, until thick and sticky.
- 2 tbsp sugar
- 2 tbsp vinegar
- salt
Whisk mayo, mustard, sugar, vinegar, celery salt, granulated onion and garlic and a pinch of salt; taste and adjust.
The coleslaw dressing
- 1 cup mayo
- 1 bag classic coleslaw mix
Pour over the coleslaw mix, combine and let sit; stir in chopped chives before serving.
Dressing the slaw
- brioche roll
Serve the chicken on brioche rolls, toasted or not, with a big dollop of slaw.
Serving on brioche rolls