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Bourbon BBQ Pulled Chicken Sandwiches and Green Apple Slaw

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

Chicken:

2 small skin-on, bone-in chicken breasts

2 skin-on, bone-in chicken thighs

2 bay leaves

1 small carrot, coarsely chopped

1 small onion, quartered

1/2 orange, sliced

Salt

BBQ Sauce:

1 cup organic ketchup

2 tablespoons Dijon mustard

2 tablespoons dark brown sugar

2 tablespoons maple syrup

2 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

1 teaspoon coarsely ground pepper

2 shots of bourbon

2 large cloves garlic, finely chopped

Juice of 1/2 orange

Slaw:

1/3 cup vegetable oil or olive oil

3 tablespoons cider vinegar

1 tablespoon superfine sugar

About 1 1/2 teaspoons sea salt or kosher salt

Juice of 1 lemon

1/2 red onion, grated

Salt and freshly ground pepper

1/2 pound cabbage (red, green or a mix), shredded

1 large green apple, peeled and coarsely grated

Brioche rolls, split

Bread-and-butter pickles, for topping

Directions

  1. For the chicken: Place the chicken breasts and thighs in a pot with the bay leaves, carrot, onion, orange and some salt. Cover with water, then cover the pot and bring to a boil. Reduce the heat and cook at a low rolling boil for 20 minutes. Remove the chicken to a cutting board. Strain the poaching liquid, then return to the pot and boil for a few minutes to reduce it slightly. Remove the skin and bones from the chicken and shred the meat. 
  2. For the BBQ sauce: Meanwhile, combine the ketchup, mustard, brown sugar, maple syrup, vinegar, Worcestershire sauce, pepper, bourbon, garlic and orange juice in a small pot. Simmer over medium-low heat, stirring occasionally, about 20 minutes. 
  3. For the slaw: Whisk together the oil, vinegar, sugar, salt, lemon juice and onions. Season with salt and some pepper. Add the cabbage and apples and toss to combine. 
  4. Add 1 cup poaching liquid to the BBQ sauce, then add the chicken, stirring and shredding it with 2 forks. Pile the chicken on the rolls and top with pickles and slaw.
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