5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
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Honey Mustard BBQ Shredded Chicken Sandwich

30 Mins Total Serves 4-6
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Ingredients
Honey Mustard BBQ Sauce:
1
Cup Yellow Mustard
1/3
Cup Honey
1/4
Cup Brown Sugar
1/4
Cup Apple Cider Vinegar
1/2
Teaspoon Kosher Salt
1/2
Teaspoon Garlic Powder
1/4
Teaspoon Freshly Cracked Black Pepper
Shredded Chicken:
2
Pounds Boneless, Skinless Chicken Breasts (about 2-3 breasts)
1/8
Teaspoon Cumin
2
Tablespoons Brown Sugar
1
Teaspoon Paprika
1
Teaspoon Mustard Powder
1/2
Teaspoon Kosher Salt
1/2
Teaspoon Freshly Cracked Black Pepper
2
Tablespoons Olive Oil
1/2
Cup Chicken Stock (or Water)
1/2
Cup Honey Mustard BBQ Sauce
Martin’s Big Marty’s Rolls, for serving
Directions
  1. Make the honey mustard sauce first. Combine mustard, honey, ¼ cup brown sugar, and apple cider vinegar in a small saucepan. Simmer for 10 minutes. Season with ½ tsp. salt, ½ tsp. garlic powder, and ¼ tsp. black pepper. Set aside to let cool.

  2. Make the rub for the chicken. In a small bowl, combine cumin, brown sugar, paprika, mustard powder, salt, and pepper. Use a fork to mix well. Sprinkle the chicken breasts with the rub and coat evenly. Let sit for 5 minutes.

  3. Turn your multi-cooker* to the sauté mode. Add the olive oil and allow to heat up, then add the chicken breasts (in batches if necessary). Brown on both sides. Remove from multi-cooker and repeat with remaining chicken breasts, if necessary.


    *To prepare in a slow-cooker:
    Place seasoned chicken breasts in slow cooker and top with chicken broth. Cover and cook on low for 6-7 hours or high for 3 hours, until chicken is cooked through and tender. (Skip to step 6.)


  4. Add 1/2 cup chicken stock (or water) into the multi-cooker, then add back the seared chicken breasts and 1/2 cup of the prepared honey mustard sauce.

  5. Secure lid on multi-cooker. Make sure the vent is in the seal mode. Select “high pressure” on the multi-cooker and set for 10 minutes. Let cook for 10 minutes, then turn off multi-cooker and allow the pressure to release naturally for 10 minutes.

  6. Carefully transfer cooked chicken breasts from multi cooker onto a cutting board and shred using two forks. Return shredded chicken to multi-cooker and recombine with the cooking liquid.

  7. Serve multi-cooker shredded chicken on Martin’s Big Marty’s Rolls topped with reserved prepared honey mustard sauce.

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