BBQ Pulled Chicken Sandwiches – The Easy Way!

An absolute STAPLE in my kitchen all Summer long! Perfect for any summer celebration and so easy!

⬇️⬇️ Recipe ⬇️⬇️

BBQ PULLED CHICKEN RECIPE:
For the Chicken:
2 lb of Boneless, Skinless, Chicken Thighs
1 Onion, halved
4 Cloves of Garlic, smashed
Salt
Peppercorns
1 cup of BBQ sauce
1 Tbsp of Yellow Mustard
1 Tbsp of Apple Cider Vinegar
1/4 cup of Brown Sugar
Few Dashes of Worcestershire Sauce

For the Slaw:
14oz bag of Classic ColeSlaw Mix
1 cup of Mayo
2 Tbsp of Yellow Mustard
2 Tbsp of Sugar
2 Tbsp of Apple Cider Vinegar
2 tsp of Granulated Onion
2 tsp of Granulated Garlic
1 tsp of Celery Salt
3 Tbsp Chopped Chives
Salt to taste

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we’re making some delicious barbecue chicken sandwiches with my famous SLO I say famous because it’s famous around here amongst our friends and family but this whole sandwich together is absolutely incredible and if you love a classic pulled barbecue like a pulled pork something like that you’ll love this recipe I’m using chicken so it’s quicker to make I think it’s a little friendlier it’s not as I I find that it’s not as uh intimidating and it comes together within an hour which is am amazing so if you’re having people over for 4th of July you can make these um and they’re fantastic you can make this in a slow cooker in which case you would add every single thing here to a slow cooker and cook it on slow for eight hours hi I however I’m not going to do that so the first thing I’ve got is a pot here with some aromatics I’ve got some onion that I just cut in half few cloves of garlic peppercorn and salt up to a simmer because this has been simmering a few seconds a few minutes and this is my poaching liquid my my meat of choice is going to be boneless skinless chicken thighs that I’ve trimmed um you can also use breast although you know I find breast to be quite dry and I don’t think you get the same sort of succulent delicious barbecue sandwich that you deserve if you will I’m going to cook these gently for about 20 25 minutes until they’ll fully cook through and they’ll be really nice and tender and perfect to shred so once that’s there I’ll cook them I’ll shred them and I’ll have the them ready and in the meantime all I’m going to do is take the other half of my onion thinly slice it and then I have everything ready to make my pulled barbecue chicken for my pulled barbecue chicken sandwiches that’s a appful my chicken’s fully cooked through I went ahead and just shredded it with my hands discarded any big pieces of fat now I’ve got my pan here preheating with a little bit of olive oil to it I’m going to go ahead and add in a the other half of the sliced onion keep in mind I’m only making a small batch of the pulled chicken just because I don’t need that much just for the four of us this evening um however the co SL I’m using I’m making like a what I would call like a full batch which is like a standard 14 oz bag of pre-shredded coela so you’ll likely have extra coela if you’re only making um about 2 lbs of the chicken but the coasta is just delicious and you’ll eat it alongside anyway make yourself some corn on the and it’s like a perfect All American Summer meal I’m going to go ahead and just sauté these until they soften and then we’ll add in our chicken onions look great I’m going to go ahead and add in my chicken give that a nice little stir I’m going to go ahead and season it this is just some like generic barbecue seasoning you can just use equal parts garlic onion smoked paprika and you’re good to go I’m just going to use that because I have it and I like it and it smells good and it makes my life a little bit easier add that in now to this you’re gonna add barbecue sauce of your choice okay if you want to do a Smokey barbecue sauce do a Smoky Barbecue sauce if you want to do a spicy one do a spicy one couple dashes of Worster sheer Worster Shire a little bit of brown sugar this just trust me just you’re going to have to just trust the process a little bit of apple cider vinegar for tang and then we’re going to add yellow mustard all this together works incredibly well soft then you know the poaching liquid we Ed which by the way just look at the color it’s spectacular don’t throw this out strain it look at the color strain it and freeze it you’ve got good chicken stock on hand I’m going to add a ladle full of that in there cuz I want things to be Saucy maybe two ladle s cuz I want this to simmer for a bit and do one more later for it’ll look liquidy at first but you kind of want that because you want it to have plenty of liquid to simmer and that chicken to just really become succulent and gorgeous and I’m going to just do that by placing a lid on it letting it go on like medium low and in the meantime I’m going to clean up really quickly we put together the SLO so that’s done and then that’s pretty much it let’s make the COA we love this coaa my friends and family are obsessed with this COA um it’s kind of like a go-to for us it’s perfect it’s not really sweet it’s not super Tangy it’s got a perfect balance I’ve got some mayo and I’ve got some yellow mustard too and I’m going to add a little bit of sugar not much just a little bit of sugar I’m going to offset that with vinegar you can use um apple cider or like a white wine vinegar then I’ll do a mixture of celery salt and granulated onion and garlic I also added a pinch of salt and I’m going to go ahead and give this a really nice mix now this is the point where taste it as you go make it your own if you want it really Tangy add more vinegar if you want it sweeter add more sugar my brother-in-law makes his really sweet and it’s really delicious not something that I want I do myself because I feel like it’s limiting when it’s too too sweet it’s hard to balance with other things oh I think is again personally 2 tbspoon of sugar is more than enough for 2 tspoons of vinegar because you get sweetness and you get tanginess you get both it’s a perfect perfect balance I’m going to go ahead and pour this oh it’s so good so delicious pour that over coold salt this is just one bag of standard classic COA mix which is about 14 oz sometimes they’ll come in 14 oz bags sometimes 1B bags and if you get a one lb bag just adjust the Mayo a bit I like using a full cup so maybe a cup and a qu um and just use you know judgment for how much more sugar or vinegar you want to add you might not want to add any additional because this is pretty perfect as is let me switch to my spoon and that is just so perfect I love it you can use yellow mustard like I like to do cuz I find it to be the tangiest or you can also use Dijon or whole grain mustard it’s perfect this does need to sit a bit and then before I serve it I’m going to hit it with some chopped chives um but it’s perfect all right I’ve got my chives I’m going to add them to my SLO my chicken is ready it smells in insane and I just want you to see how glorious sticky thick Saucy it is it’s really spectacular so if you are someone who wants to host and you don’t feel like dealing with the grill when it’s 90° outside you can go ahead and make this instead of a classic you know pulled pork and it’s just Sublime and delicious and affordable because you’re using dark meat chicken it’s just really really delicious I love it so much it’s such a great go-to recipe and you’ll love it now depending on you know your preferences you might want to serve this on its own with some sides or if you want to do sandwiches may I just may I just suggest a gorgeous Brio roll you can toast these if you want to I’m not a toasty person you can I mean obviously that’s what life is all about having options and choices to do whatever it is that you want but I am not a toasted a Toasted Bun kind of person not for this I do like a big old dollop of my SLO because that’s just how I roll and look at this look at that in under an hour which we love things get like Saucy and delicious and I just can’t wait so give me a second cuz I’m going to burn myself oh my gosh you know what I hate to say this but this is the last video you’re going to see for me because this cannot be topped so I cannot make any more bicep I’m kidding it’s delicious it’s Tangy it’s sweet it’s succulent it’s juicy it’s got everything I love it’s perfectly Blended together into a mouthful of just Euphoria going to L inthe kitchen.com for the written recipe hope you enjoy spending time with me and I will see you guys in the next one bye-bye m