1 Video | Photo: Shredded, Saucy BBQ Chicken Sammies Recipe
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 (recommended: Tabasco)
- 2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning, by McCormick)
- 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 soft sammy buns, such as soft burger rolls, split
Directions
Bring liquids to a simmer in a small to medium skillet and slide in the chicken breast meat. Gently poach the chicken 10 minutes, turning once about after 5 minutes.
While chicken poaches, heat a second medium skillet over medium low heat. To hot skillet, add extra-virgin olive oil and garlic and onion and gently saute until chicken is ready to come out of poaching liquids. Combine the next 5 ingredients in a medium bowl and reserve.
When the chicken has cooked through, add 2 ladles of the cooking liquid to the bowl, combining with the sauces, spices, brown sugar and tomato paste. Once the liquids and seasonings are combined, remove chicken, slice it, and transfer to the medium bowl. Using 2 forks, shred the chicken and combine with the liquids. Add the shredded chicken to the onions and garlic and combine well. Simmer together 5 to 10 minutes, using extra cooking liquids to make your chicken as saucy as you like.
Combine sour and sweet pickles in a small bowl. Split rolls and fill with scoops of shredded chicken. Top with pickle relish and serve.
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By sarahmquinn
Cedar Rapids, Iowa
on August 31, 2011
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I liked the poaching method, the chicken was tender; however, the sauce was only mediocre. I thought it was hot but bland at the same time. It reminded me of spicy ketchup. Also, we only used 1/2 a can of beer and I thought it was too strong (I am not a fan of beer in the first place.
By SandersAP
on August 08, 2011
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This is one of my all-time favorite recipes. It's definitely a "go-to" in our house and has been made for many friends and family, who always rave about it for days! I don't use the garlic, onions, or pickles on my sandwich and typically will swap out regular Tabasco for the Chipotle flavor, which adds a little smokiness to the dish. I make a simple homemade guacamole using avocados, lemon juice, and garlic salt to put on top of the sandwiches...it does a great job of cutting the heat slightly and adds wonderful flavor! Just thinking about this delicious meal is making me hungry!
By msumpter413
Texas
on June 22, 2011
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I made this today for me and my hubby. The chicken took longer to cook, but it was delicious! I will make it again.
Read all 135 reviews