In Boston, spring is everyone’s favorite time to eat outside and what is the best thing to eat on your front porch (or apartment stoop) with a brew in one hand? A gooey and satisfying pulled BBQ chicken sandwich topped with crunchy coleslaw of course.
Buying the pre-shredded coleslaw mix at the store and using apple cider vinegar for both the slaw and BBQ sauce makes this as simple as possible. This spring and summer favorite is as easy as chop, simmer, pull, stir and serve. You got this.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
For the coleslaw:
1 12-oz. bag pre-shredded slaw mix
½ cup light mayonnaise
¼ cup apple cider vinegar
1 tablespoon sugar
Salt and pepper
For the pulled chicken:
1 lb boneless, skinless chicken
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 cup barbecue sauce (use Sweet Baby Rays for best results)
¼ cup apple cider vinegar
4 sandwich rolls
Photo by Sarah Silbiger
Directions:
1. In a large bowl, whisk mayo, vinegar, sugar, salt and pepper.
Photo by Sarah Silbiger
2. Add slaw mix, stir. Cover and leave in fridge to chill.
Photo by Sarah Silbiger
3. Season the chicken breasts with salt and pepper on both sides and place chicken, chopped onion and garlic in a heavy bottomed pan.
Photo by Sarah Silbiger
4. Add just enough water to cover chicken. Add the BBQ sauce and vinegar. Stir and bring to a boil.
Photo by Sarah Silbiger
5. Reduce to simmer for about 15 minutes or until chicken is cooked through.
Photo by Sarah Silbiger
6. Remove chicken and shred with two forks.
Photo by Sarah Silbiger
Photo by Sarah Silbiger
7. Boil the sauce for 10 minutes or until reduced by half and season with salt and pepper to taste. Then add the shredded chicken to heat through.
Photo by Sarah Silbiger
Photo by Sarah Silbiger
8. Spoon chicken onto rolls, top with coleslaw and serve…with a fork, these are messy.
Photo by Sarah Silbiger
Find more spring recipes, check these out: