Pulled Barbecue Chicken Sandwich
For BBQ Sauce:
1 Tablespoon Vegetable Oil
1/2 Cup Finely Chopped Onion
1 Teaspoon Minced Jalapeños
2 Garlic Cloves, minced
1/2 Cup Apple Cider Vinegar
1/2 Cup Worcestershire Sauce
1 Tablespoon Spicy Brown Mustard
2 Tablespoons Dark Brown Sugar
1 Tablespoon Paprika
1 Teaspoon Salt
1/2 Teaspoon Cayenne Pepper
1 Cup Ketchup
2 Tablespoons Apricot Preserves
2 Cups Coleslaw Mix
1/2 Cup Mayonnaise
1 1/2 Teaspoon Apple Cider Vinegar
1 1/2 Teaspoon Honey
1/4 Teaspoon Paprika
Salt and Pepper, to taste
For Chicken Sandwiches:
Salt and Pepper, for seasoning
1 Teaspoon Ground Cumin
1 Teaspoon Paprika
1 Tablespoons Dark Brown Sugar
1/2 Teaspoon Ground Chili Pepper
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
2 Pounds Skinless, Boneless Chicken Thighs
4 Martin's Sandwich Potato Rolls
Make BBQ Sauce
Heat oil in a small saucepan over medium heat. Add onion and sauté, occasionally stirring , until softened for 5 minutes. Stir in minced jalapeños and cook for 30 seconds. Stir in minced garlic and cook until fragrant, about 30 seconds. Turn heat down to medium low.
Stir in vinegar, Worcestershire, mustard, sugar, paprika, salt, and cayenne. Bring to a simmer, and stir in ketchup and apricot preserves. Cook over low heat until thickened and acidity of the sauce has reduced, stirring occasionally, about 30 minutes.
Strain the barbecue sauce through a fine mesh strainer. Allow to cool to room temperature. Transfer to an airtight container or jar if not using immediately, for up to 4 days and keep refrigerated.
In a medium sized bowl combine mayonnaise, vinegar, honey, and paprika. Add as much dressing as desired to the coleslaw mixture, toss to combine and season with pepper and salt as desired. Refrigerate until ready to serve.
Preheat grill to medium-high heat.
In a medium sized bowl, combine cumin, paprika, brown sugar, chili powder, garlic powder, and onion powder. To prepare the chicken, season both sides of the pieces with salt and pepper. Evenly sprinkle spice mixture on both sides.
Clean and oil the grill. Place chicken on a grill rack; cover and grill 4 minutes, and then turn over and cook for another 3 minutes covered or until a thermometer registers 160°F. Check the chicken to ensure that it does not burn, as the brown sugar with cook very quickly on the high heat. Let chicken rest for 5 minutes and then shred into small pieces with 2 forks.
Combine shredded chicken with the desired amount of barbecue sauce.
Toast buns on the grill over low heat. Add a generous amount of pulled chicken to each bun and top with coleslaw. Enjoy!
Recipe adapted from www.jessicagavin.com