Shredded, Saucy BBQ Chicken Sammies
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Get ready for a messy, saucy, flavor-packed handheld delight that’ll have you reaching for seconds (and extra napkins).
Ingredients:
Image credit: Food Network
Ingredients:
- 1 cup chicken stock
- 1 bottle Mexican beer
- 4 pieces, 6 ounces each boneless, skinless chicken breast
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 2 cloves garlic, chopped
- 1 medium onion, peeled and finely chopped
- 2 tablespoons Worcestershire sauce, eyeball it
- 1 tablespoon hot sauce
- 2 tablespoons grill seasoning blend
- 3 tablespoons dark brown sugar
- 4 tablespoons tomato paste
- 1 large sour deli pickle, chopped
- 6 to 8 slices sweet bread and butter pickles, chopped
- 6 to 8 slices sweet bread and butter pickles, chopped
- 6 soft sammy buns, such as soft burger rolls, split
- In a small to medium skillet, simmer the liquids and add the chicken breast meat. Poach the chicken gently for 10 minutes, flipping it halfway through.
- While the chicken poaches, heat another skillet over medium-low heat. Add olive oil, garlic, and onion, sautéing until the chicken is done. In a separate bowl, mix the next five ingredients and set aside.
- Once the chicken is cooked, add two ladles of the poaching liquid to the bowl with the sauces, spices, brown sugar, and tomato paste. Stir to combine. Slice the chicken, transfer it to the bowl, and shred it using two forks. Mix the shredded chicken with the sauce, then add it to the skillet with the onions and garlic. Simmer for 5-10 minutes, adding more cooking liquid if you prefer it saucier.
- Mix sour and sweet pickles in a small bowl. Fill split rolls with the shredded chicken, top with the pickle relish, and serve.
