Shredded Barbecue Chicken Sandwiches
- Cook Time: 25 mins
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
Scale
- Sauce:
- 1 cup minced onion
- 1 teaspoon oil
- 1 cup tomato sauce
- 2 tablespoons brown sugar
- 1/4 cup apple cider vinegar
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1 tablespoon peanut butter
- Shredded chicken, about 4 cups, from one 3 pound chicken or 2 large boneless breasts
- Coleslaw:
- 2 cups thinly shredded cabbage
- 1 tablespoon vinegar
- 1–2 tablespoons mayonnaise
- 1/4 teaspoon salt
- For Serving: Pickled jalapeños, onions, avocado, and/or blue cheese
- 4 large French bread rolls or one long baguette cut into 4 pieces
Instructions
- Heat the oil and onions over high heat in a large skillet for a minute. Sprinkle with a pinch of the salt. Reduce heat to low and cover. Cook for 20 minutes, stirring after 10 minutes. After 20-25 minutes, the onion should be golden brown.
- Add the sauce, sugar, vinegar, spices, and remaining salt and stir to combine. Simmer uncovered over low heat for 20 minutes.
- While that cooks, shred your cabbage and combine with the vinegar, mayonnaise, and salt and set aside.
- You can also get your rolls ready. Cut open lengthwise and pull out some of the inner bread, making a cavity to hold your fillings later. Toast lightly under the broiler. Watch them so they don’t light on fire.
- Once the sauce has simmered and is thick, stir in the peanut butter.
- Add the chicken and cook another 2-5 minutes until it’s hot.
- Pile your rolls with chicken, slaw, jalapeños, onions, whatever else you like.
- Eat hot!
Find it online: https://hilahcooking.com/easy-bbq-chicken-sandwiches/