Barbecue Pulled Chicken Sandwiches Recipes

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BBQ PULLED CHICKEN SANDWICHES



BBQ Pulled Chicken Sandwiches image

Looking for an easy BBQ chicken recipe? These BBQ Pulled Chicken Sandwiches from Delish.com are the best!

Categories     BBQ     barbecue chicken     chicken     chicken sandwiches     sandwiches

Time 15m

Yield 4

Number Of Ingredients 13

2 tbsp. apple cider vinegar
1 tbsp. Worcestershire sauce
1/2 c. ketchup
2 cloves garlic, grated
1 1/2 large red onions, 1 thinly sliced and 1/2 finely diced
kosher salt
Freshly ground black pepper
2 tbsp. brown sugar
1 tsp. Dijon mustard
1 rotisserie chicken, deboned and shredded
4 sandwich buns
2 tbsp. salted butter, at room temperature
bread and butter pickles

Steps:

  • Preheat oven to 350º. In a large pot over medium heat, combine apple cider vinegar, Worcestershire sauce, ketchup, garlic, and diced onion. Cook, stirring occasionally until onion is softened, 2 minutes. Season with salt and pepper, then add brown sugar and Dijon mustard and bring to a boil. Simmer for 2 minutes, then fold in shredded chicken and stir until chicken is warmed through.
  • Meanwhile, place sandwich buns on a sheet pan. Lightly butter each bun and toast until golden brown.
  • Spoon chicken on a toasted sandwich bun, then add sliced onion and pickles.

PULLED BBQ-CHICKEN SANDWICHES



Pulled BBQ-Chicken Sandwiches image

Chicken thighs are seared until golden, then simmered with beer and an easy homemade BBQ until irresistibly tender. To assemble these hearty sandwiches, layer the meats and our Shredded-Carrot-and-Cabbage Coleslaw on squishy buns for a satisfying crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 2h20m

Number Of Ingredients 12

1 1/2 cups ketchup
2 tablespoons light-brown sugar
2 tablespoons apple-cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon smoked paprika
Kosher salt and freshly ground pepper
2 tablespoons safflower oil
6 pounds bone-in, skin-on chicken thighs (about 12)
1 large yellow onion, finely diced
6 cloves garlic, smashed
1 bottle (11 ounces) lager beer, such as Stella Artois (1 1/3 cups)
8 potato sandwich buns, preferably Martin's

Steps:

  • In a small bowl, whisk together ketchup, brown sugar, vinegar, Worcestershire, and paprika. Season with salt and pepper.
  • Heat 1 tablespoon oil in a 5-quart Dutch oven or other heavy pot over medium-high. Season chicken generously with salt and pepper. Working in three batches, and adding remaining 1 tablespoon oil as necessary, sear chicken until golden, about 4 minutes per side. Transfer to a plate.
  • Drain all but 1 tablespoon oil from Dutch oven; reduce heat to medium. Add onion and garlic; cook, stirring, until tender, 6 to 8 minutes. Add beer and barbecue sauce; stir until combined. Return chicken and any accumulated juices to Dutch oven. Bring to a boil, then reduce heat, cover, and simmer until chicken is very tender, about 1 hour. Turn off heat.
  • Transfer chicken to plate; let cool. When cool enough to handle, remove skins (and reserve, if crisping; see Cook's Note, below) and bones; discard bones. Shred chicken into large pieces with two forks.
  • Bring sauce to a simmer and reduce until slightly thickened, about 30 minutes. (You should have about 3 cups.) Mash garlic with a potato masher until broken down. Return shredded chicken to Dutch oven and heat through, or let cool to room temperature and refrigerate in an airtight container up to 3 days (gently reheat before serving). Serve on potato buns.

PULLED BBQ CHICKEN SANDWICHES



Pulled BBQ Chicken Sandwiches image

Provided by Ellie Krieger

Categories     main-dish

Time 51m

Yield 6 servings, serving size: 1 sandwich

Number Of Ingredients 13

1 tablespoon canola oil
1 large onion, chopped
3 cloves garlic, minced
1 (14-ounce) can low-sodium tomato sauce
1/4 cup tomato paste
1/2 cup water
1/3 cup apple cider vinegar
5 tablespoons molasses
1/4 teaspoon ground black pepper
1/2 teaspoon liquid smoke
1 whole rotisserie chicken, skin removed, meat shredded into thin strips (about 4 to 4 1/2 cups)
6 whole-wheat hamburger rolls
6 large green lettuce leaves

Steps:

  • Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes.
  • Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll.

Nutrition Facts : Calories 440, Fat 12 grams, SaturatedFat 2.5 grams, Cholesterol 95 milligrams, Sodium 400 milligrams, Carbohydrate 47 grams, Fiber 5 grams, Protein 36 grams

BBQ CHICKEN SANDWICHES



BBQ Chicken Sandwiches image

This is a wonderful BBQ chicken sandwich with homemade sauce. A perfect party food. You can use leftovers to make pizza.

Provided by Sarina

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 4h15m

Yield 12

Number Of Ingredients 12

2 (4 pound) whole chickens, cut up
1 ½ cups ketchup
¾ cup prepared mustard
5 tablespoons brown sugar
5 tablespoons minced garlic
5 tablespoons honey
¼ cup steak sauce
4 tablespoons lemon juice
3 tablespoons liquid smoke flavoring
salt and pepper to taste
12 hamburger buns
3 cups prepared coleslaw

Steps:

  • Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.
  • In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.
  • When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.

Nutrition Facts : Calories 662.1 calories, Carbohydrate 51.4 g, Cholesterol 136.8 mg, Fat 29 g, Fiber 2.7 g, Protein 47.9 g, SaturatedFat 7.2 g, Sodium 956.2 mg, Sugar 19.8 g

BBQ PULLED CHICKEN SANDWICHES



BBQ Pulled Chicken Sandwiches image

This is an amazing recipe! There's nothing better than BBQ pulled chicken sandwiches!

Provided by Tara Shepard

Time 4h20m

Yield 8

Number Of Ingredients 8

2 pounds skinless, boneless chicken breast halves
1 small onion, roughly chopped
5 cloves garlic
1 ½ cups barbeque sauce (such as KC Masterpiece® Original)
½ cup apple cider vinegar
salt and ground black pepper to taste
8 large sesame seed sandwich buns
8 slices mozzarella cheese

Steps:

  • Place chicken into the bottom of a slow cooker and cover with water. Cook on High until it is no longer pink in the center and falls apart when pulled, about 4 hours.
  • Puree onion and garlic in the bowl of a food processor until finely minced.
  • Remove chicken from the slow cooker and shred meat with 2 forks. Discard cooking water.
  • Return chicken to the slow cooker. Add pureed onion-garlic mixture, barbeque sauce, vinegar, salt, and pepper. Mix well and cook on High until heated through, about 10 minutes.
  • Serve on buns with mozzarella cheese.

Nutrition Facts : Calories 516.5 calories, Carbohydrate 61.6 g, Cholesterol 82.5 mg, Fat 11.6 g, Fiber 2.7 g, Protein 37.7 g, SaturatedFat 4.6 g, Sodium 1225.9 mg, Sugar 13 g

BBQ BACON PULLED CHICKEN SANDWICHES



BBQ Bacon Pulled Chicken Sandwiches image

This simple recipe tastes amazing. We prefer putting mayo on the bun and adding cheddar or Muenster cheese, lettuce, tomato and onion. Several of us put ranch dressing on our sandwiches, too. -Jennifer Darling, Ventura, California

Provided by Taste of Home

Categories     Lunch

Time 3h20m

Yield 12 servings.

Number Of Ingredients 13

1 bottle (18 ounces) barbecue sauce
1/2 cup amber beer or root beer
1/4 cup cider vinegar
2 green onions, chopped
2 tablespoons dried minced onion
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
4 garlic cloves, minced
1 tablespoon dried parsley flakes
2 pounds boneless skinless chicken breasts
12 hamburger buns, split and toasted
24 cooked bacon strips
12 lettuce leaves

Steps:

  • In a large bowl, combine the first 9 ingredients. Place chicken in a greased 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low , 3-4 hours or until tender., Remove chicken; shred with 2 forks. Return chicken to slow cooker; heat through. Serve on buns with bacon and lettuce. Freeze option: Freeze cooled, cooked chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 401 calories, Fat 12g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 1175mg sodium, Carbohydrate 43g carbohydrate (19g sugars, Fiber 2g fiber), Protein 28g protein.

PULLED CHICKEN SANDWICHES



Pulled Chicken Sandwiches image

I was raised as a southern girl, with the love of barbecue built into my DNA. This slow-cooker recipe allows me to enjoy the flavors I grew up eating, while still following a healthy diet. -Heidi Mulholland, Cumming, Georgia

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h20m

Yield 6 servings.

Number Of Ingredients 13

1 medium onion, finely chopped
1 can (6 ounces) tomato paste
1/4 cup reduced-sodium chicken broth
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
2 teaspoons chili powder
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1-1/2 pounds boneless skinless chicken breasts
6 whole wheat hamburger buns, split

Steps:

  • In a small bowl, mix the first 11 ingredients. Place chicken in a 3-qt. slow cooker. Pour sauce over top., Cook, covered, on low until chicken is tender, 4-5 hours. Remove chicken; cool slightly. Shred meat with 2 forks. Return to slow cooker; heat through. Serve on buns. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 296 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 698mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges

BBQ PULLED CHICKEN SANDWICHES



BBQ Pulled Chicken Sandwiches image

Make and share this BBQ Pulled Chicken Sandwiches recipe from Food.com.

Provided by fakrampe

Categories     Lunch/Snacks

Time P1DT30m

Yield 6-8 serving(s)

Number Of Ingredients 3

6 -8 boneless chicken breasts (frozen or partly frozen)
1 (24 ounce) bottle barbecue sauce
8 ounces ginger ale

Steps:

  • Put partly frozen chicken in a crock pot. Pour about 8 oz of ginger ale over the chicken. Cook on low for 8-10 hours. Remove chicken, dispose of liquid. Replace chicken and shred with 2 forks. Pour your favorite Barbeque Sauce over the chicken and cook on low for another 2-4 hours. The chicken will soak up quite a bit of sauce. Serve over Hamburger buns. Warms up very well too.

Nutrition Facts : Calories 450.7, Fat 13.8, SaturatedFat 3.9, Cholesterol 92.8, Sodium 1153, Carbohydrate 48.9, Fiber 0.8, Sugar 36.1, Protein 30.2

BARBECUE PULLED CHICKEN



Barbecue Pulled Chicken image

Almost nothing beats a barbecue pulled pork sandwich, but this faster and leaner spin, which is made with roasted chicken thighs and breasts and a quick barbecue sauce, is a delicious alternative that only tastes like it took all day to cook. Serve on buns with a vinegary slaw and ranch or buttermilk dressing, if you like. For a smokier flavor, use a combination of sweet and smoked paprika. Like most barbecue recipes, this is even better reheated the next day.

Provided by Lidey Heuck

Categories     dinner, barbecues, poultry, main course

Time 1h

Yield 6 servings

Number Of Ingredients 17

2 pounds bone-in, skin-on chicken thighs
2 pounds bone-in, skin-on chicken breasts
1 1/2 teaspoons sweet paprika
1/2 teaspoon ground cumin, plus more as needed
1/2 teaspoon ground cayenne
Kosher salt and black pepper
1/4 cup olive oil
3 tablespoons canola oil
1/2 cup minced shallots (from 2 to 3 shallots)
1 (12-ounce) bottle stout beer
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/3 cup tomato paste
1/4 packed cup dark brown sugar
2 tablespoons honey
1 tablespoon Dijon mustard
2 garlic cloves, finely grated

Steps:

  • Heat the oven to 375 degrees. Pat the chicken thighs and breasts dry and place them on a sheet pan. In a small bowl, combine 1 teaspoon paprika with the 1/2 teaspoon cumin, cayenne, 2 teaspoons salt and 1 teaspoon black pepper. Whisk in the olive oil, then pour over the chicken and toss to coat.
  • Roast the chicken for 35 to 45 minutes, depending on the size of the pieces, until an internal thermometer registers 165 degrees in both the thighs and breasts. Set aside until cool enough to handle, reserving the pan drippings.
  • Meanwhile, heat the canola oil in a medium saucepan over medium. Add the shallots and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the beer, vinegar, Worcestershire, tomato paste, brown sugar, honey, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper, plus the remaining 1/2 teaspoon paprika and a pinch of cumin; whisk until smooth. Bring to a boil, then turn the heat to medium-low and cook for 20 to 25 minutes, stirring occasionally, until reduced and thickened.
  • Remove the meat from the thighs and breasts, discarding the bones and skin. Tear the meat into bite-size pieces and place in a large bowl. Add a few tablespoons of the reserved drippings and toss to coat.
  • If serving immediately, add the chicken to the sauce, toss and warm through over medium heat. If making in advance, add the sauce to the chicken, toss well, and refrigerate for up to 3 days. Reheat in a saucepan set over medium heat before serving, or partly covered in a 350-degree oven for 20 minutes.

BARBECUE PULLED CHICKEN SANDWICHES



Barbecue Pulled Chicken Sandwiches image

Make and share this Barbecue Pulled Chicken Sandwiches recipe from Food.com.

Provided by Cynna

Categories     Lunch/Snacks

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 13

12 ounces boneless skinless chicken breasts
2 cups chicken stock
2/3 cup brown sugar
1/4 cup tomato sauce
1/4 cup minced onion
2 minced garlic cloves
2 tablespoons Worcestershire sauce
1 tablespoon liquid smoke
1/2 teaspoon hot sauce
1/8 teaspoon cumin
3 tablespoons grill seasoning (like McCormick's)
1 tablespoon flour
12 hamburger buns

Steps:

  • Heat stock in shallow pan to a low simmer.
  • Add chicken to stock.
  • Poach chicken for 5 minutes each side.
  • Remove chicken to plate to cool. Reserve stock for sauce.
  • In a large bowl mix together all sauce ingredients, EXCEPT the flour.
  • Add mixed ingredients to simmering stock, reserved from poaching the chicken.
  • Let liquid reduce for 5 minutes.
  • Cut cooled chicken into strips.
  • Add chicken into the simmering liquid.
  • Shred chicken until it looks like pulled pork.
  • Add the tbsp of flour.
  • Let cook until sauce thickens.
  • Serve on a lightly toasted onion roll and enjoy!

Nutrition Facts : Calories 329.7, Fat 4.1, SaturatedFat 1, Cholesterol 26.5, Sodium 519.4, Carbohydrate 54.8, Fiber 1.6, Sugar 23.6, Protein 17.8

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From thepioneerwoman.com


BBQ PULLED CHICKEN SANDWICHES - (VIDEO) COOKED BY JULIE
2019-03-20 Instructions. Season the chicken on both sides with salt, pepper, paprika, oregano, granulated garlic, and onion powder. Add the olive oil and onions to a large skillet and cook for 1-2 minutes. Stir in the garlic and cook for an additional 20 seconds. Add the chicken and BBQ sauce to the skillet, reduce the heat to low, cover, and cook for 25 ...
From cookedbyjulie.com


SLOW COOKER BARBECUE PULLED CHICKEN SANDWICHES - SIMPLY SCRATCH
2012-05-08 Instructions. Trim off any excess fat from the boneless-skinless chicken thighs and arrange them in the bottom of your slow cooker. Combine the homemade barbecue sauce with the minced garlic, chipotles and adobo sauce. Pour the sauce over the chicken and cook on high for 2-1/2 to 3 hours or until the chicken is fully cooked and falling apart.
From simplyscratch.com


BBQ PULLED CHICKEN SANDWICHES – TWO COUSINS HAUL IT ALL
2021-06-18 Here’s how I made pulled chicken sandwiches using Trader Joe’s Pulled Chicken in Hickory BBQ Sauce! (Be sure to keep scrolling down for the full list of ingredients and recipe instructions!) STEP 1: Warm up the pulled chicken. The Trader Joe’s Pulled Chicken comes ready to heat with the BBQ sauce already mixed in to the chicken.
From twocousinshaulitall.com


SHREDDED BARBECUE CHICKEN SANDWICHES {EASY SLOW COOKER RECIPE}
2020-04-26 Line the bottom of the slow cooker with the onions sliced onions. Place the chicken breasts over the onions. In a bowl, mix all of the sauce ingredients together and pour it over the chicken. Cook for 8 hours on low. When the chicken is tender, shred the chicken using two forks. Serve on buns.
From tastesoflizzyt.com


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