BBQ Pulled Chicken Sandwiches
with Tangy Cabbage Slaw
Southern barbecue is famous for its tangy, vinegar-based sauce, and this DIY version, which is tossed with juicy pulled chicken, will have you ditching the bottled kind. Pile it all on brioche buns with a little bit of spring mix for that essential 'crunch'!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
28 g
Spring Mix
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
1 tbsp
BBQ Seasoning
(Contains Sulphites)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
170 g
Coleslaw Cabbage Mix
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
4 tbsp
BBQ Sauce
(Contains Mustard)
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
Not included in your delivery
3 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Combine BBQ Seasoning, half the vinegar, 1/2 tbsp BBQ sauce, 2 tsp sugar and 1 1/2 cup water in a medium pot. Bring to a gentle boil over medium heat. Meanwhile, pat chicken dry with paper towels, then season with salt and pepper. Add chicken to the boiling poaching liquid. Cover and poach over medium heat until cooked through, 12-15 min.**
Meanwhile, combine mayo, remaining vinegar and 1 tsp sugar (dbl for 4 ppl) in a medium bowl. Season with salt and pepper. Add coleslaw cabbage mix, then toss to coat. Set aside.
When chicken is cooked through, using tongs, carefully transfer chicken to a cutting board or large bowl. Keep poaching liquid simmering in the pot. Using two forks, shred chicken into smaller pieces.
Stir remaining BBQ sauce into the pot with poaching liquid. Continue simmering until liquid reduces by half, 4-5 min. Add shredded chicken to sauce. Stir to coat.
Halve buns, then arrange on an unlined baking sheet, cut-side up. Toast in the middle of the oven, until golden-brown, 1-2 min. (TIP: Keep your eye on buns so they don't burn!)
Stack shredded chicken, spring mix and crispy shallots on bottom buns. Close with top buns. Divide sandwiches and coleslaw between plates.
