BBQ Pulled Chicken Sandwich
Tender stovetop-shredded chicken coated in a sweet, smoky homemade barbecue sauce and piled into soft bread rolls.
10 min
Prep
40 min
Cook
4
Serves
550
Calories
Macros · per serving
45g protein
52g carbs
18g fat
Ingredients
For 4 servings
- 800 g chicken thigh
- 4 bread roll
- 160 g ketchup
- 30 ml apple cider vinegar
- 15 g brown sugar
- 15 ml Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.25 tsp salt
- 120 ml water
Instructions
- 1
In a wide, heavy saucepan with a lid, stir together the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, salt and water.
- 2
Use boneless, skinless chicken thighs. Add them to the sauce and turn to coat.
- 3
Bring to a gentle simmer over medium heat, then cover and reduce the heat to low. Simmer gently for 25–30 minutes, turning halfway through, until the chicken reaches at least 74°C/165°F in the thickest part and pulls apart easily. Cook a little longer if needed for tenderness.
- 4
Transfer the cooked chicken to a plate. Simmer the sauce uncovered over medium-low heat for 5–8 minutes, stirring frequently, until thick enough to coat the chicken. Meanwhile, shred the chicken with two forks.
- 5
Return the shredded chicken and its collected juices to the sauce and stir over low heat for 2 minutes until hot and evenly coated. Split the bread rolls, divide the chicken between them and serve immediately.
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