ROTISSERIE CHICKEN BARBECUE RECIPES

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TANGY BARBECUE PULLED CHICKEN SANDWICHES



Tangy Barbecue Pulled Chicken Sandwiches image

Shredded chicken is tossed with a tangy barbecue sauce. Tomato, apple cider vinegar, brown sugar, and a little mustard powder turn this sauce into a zesty thin sauce, perfect for tossing with pulled chicken or pulled pork. This recipe will yield about 2 1/2 cups of barbecue sauce. Leftover sauce can be refrigerated up 1 month.

Provided by Adam and Joanne Gallagher

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield Makes 4 sandwiches

Number Of Ingredients 13

2 cups warm shredded cooked chicken
1 cup tangy barbecue sauce, recipe below
4 soft burger buns, split, buttered and toasted
3/4 cup shredded red cabbage or coleslaw, see our coleslaw recipe
1 (14 ounce) can diced tomatoes
1/2 cup apple cider vinegar
1/4 cup brown sugar, or more to taste
2 tablespoons butter
1 tablespoon molasses, we use Blackstrap unsulphured molasses
2 teaspoons dry mustard powder
2 teaspoons Worcestershire sauce
1/4 teaspoon ground cayenne pepper, optional
Salt and fresh ground black pepper

Steps:

  • Toss the chicken with about 1 cup of the barbecue sauce. Divide the chicken between buns then top with cabbage or coleslaw. Serve with more barbecue sauce on the side.
  • Add the can of tomatoes, cider vinegar, sugar, butter, molasses, mustard powder, Worcestershire sauce, cayenne pepper, a pinch of salt and a few grinds of black pepper to a saucepan over medium-high heat. Stir then bring to a simmer, reduce the heat slightly and cook at a low simmer, stirring occasionally, until slightly thickened and shiny, about 10 minutes. Taste then adjust with more salt, sugar or pepper.
  • Blend until smooth and use for sandwiches or let cool to room temperature and refrigerate up to one month.

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