BBQ Chicken Sandwiches
Tender shredded chicken simmered in a rich BBQ sauce.
Ingredients
- 1 cup chicken stock
- 1 bottle non-alcoholic malt beverage or additional chicken stock
- 4 boneless skinless chicken breasts
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic chopped
- 1 medium onion finely chopped
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce
- 2 tablespoons grill seasoning blend
- 3 tablespoons dark brown sugar
- 4 tablespoons tomato paste
- 1 large sour pickle chopped
- 6 to 8 slices bread and butter pickles chopped
- 6 soft sandwich buns
Instructions
- In a medium skillet, bring the chicken stock and non-alcoholic malt beverage to a gentle simmer.
- Add the chicken breasts and poach for about 10 minutes, turning once halfway through.
- While the chicken cooks, heat olive oil in another skillet over medium-low heat.
- Add garlic and onion, sauté until soft and fragrant.
- In a bowl, combine Worcestershire sauce, hot sauce, grill seasoning, brown sugar, and tomato paste.
- Add two ladles of the poaching liquid to the mixture and stir well.
- Remove the chicken, slice, then shred using two forks.
- Mix the shredded chicken into the sauce mixture thoroughly.
- Transfer everything into the skillet with onions and garlic.
- Simmer for 5–10 minutes until the BBQ Chicken Sandwiches filling becomes rich and saucy.
- Mix chopped sour and sweet pickles in a small bowl.
- Fill buns with shredded chicken and top with pickle relish. Serve warm.
Notes
- You can substitute the pickle relish with coleslaw for a creamy twist.
- Serve with fries, potato wedges, or a fresh salad.
- Leftover chicken works great in wraps or tacos.