Pulled Barbecue Chicken Sandwiches: Labor Day Recipe

Can you believe it? Labor Day is just around the corner. This family favorite recipe for Pulled Barbecue Chicken Sandwiches uses bone-in, skin-on chicken breasts, which are full of flavor and moisture. When combined with homemade barbecue sauce, the tender shredded chicken takes on a sweet smokiness that’s far better than anything you could find in a bottle at the grocery store. See more great recipes like this at RecipeRehab.com.

Pulled Barbecue Chicken Sandwiches

Cook Time:

30 minutes

Prep Times:

50 minutes

Yield:

6 servings

Ingredients:

3 pounds bone-in chicken breasts
1 tablespoon olive oil
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
1 cup low-sodium tomato puree
1 cup no-salt-added ketchup
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 tablespoon paprika
1 tablespoon dry mustard
1 teaspoon chili powder
1 cup water
12 (1 ounce) slider burger buns

Preparation:

1. For the chicken, preheat the oven to 375˚F. Line a baking pan with aluminum foil and coat with nonstick spray.

2. Arrange the chicken breasts in the prepared baking pan and drizzle the olive oil all over the top; season with pepper. Bake the chicken until barely pink in the center, about 40 minutes.

3. To make the sauce, put a pot over medium heat and coat with the oil. When the oil is hot, add the onion and garlic. Cook, stirring, until soft and fragrant, 2 to 3 minutes. Stir in the tomato paste until fully incorporated. Stir in the vinegar, loosening up any brown bits on the bottom of the pan. Add the tomato puree, ketchup, Worcestershire, sugar blend, paprika, mustard, chili powder, and water. Bring the barbecue sauce to a simmer, stirring, and then reduce the heat to low and simmer gently for 20 minutes, until the sauce is slightly thickened.

4. Allow the cooked chicken to cool slightly, then peel off and discard the skin. Using 2 forks, shred the meat and discard the bone.

5. Add the shredded chicken to the sauce and stir to incorporate. Simmer for another 5 minutes, until heated through. Divide the chicken among the buns and serve.

8 thoughts on “Pulled Barbecue Chicken Sandwiches: Labor Day Recipe”

Leave a Reply

Your email address will not be published. Required fields are marked *