Carolina Pulled Chicken Recipes

CAROLINA-STYLE VINEGAR BBQ CHICKEN

Carolina-Style Vinegar BBQ Chicken image

I live in Georgia, but I appreciate the tangy, sweet taste of Carolina barbecue chicken. In fact, my sons are more likely to show up to dinner if they know I'm serving this slow cooker recipe. -Ramona Parris, Canton, Georgia

Provided by Taste of Home

Categories Dinner

Time 4h10m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 cups water
1 cup white vinegar
1/4 cup sugar
1 tablespoon reduced-sodium chicken base
1 teaspoon crushed red pepper flakes
3/4 teaspoon salt
1-1/2 pounds boneless skinless chicken breasts
6 whole wheat hamburger buns, split, optional

Steps:

In a small bowl, mix the first 6 ingredients. Place chicken in a 3-qt. slow cooker; add vinegar mixture. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Reserve 1 cup cooking juices; discard remaining juices. Shred chicken with 2 forks. Return meat and reserved cooking juices to slow cooker; heat through. If desired, serve chicken mixture on buns.

Nutrition Facts : Calories 134 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 228mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

CAROLINA-STYLE BARBECUE CHICKEN

Carolina-Style Barbecue Chicken image

The hallmark of Carolina BBQ is a tangy sauce with a vinegar base and just a little spice, but no tomato product. While Carolina BBQ usually features pork, this recipe shows that the flavors work just as well on chicken. A little melted butter in the sauce helps balance the sharpness of the vinegar and mustard, and adds just enough thickness to cling to the meat.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup yellow mustard
1/4 cup apple cider vinegar
1/4 cup packed light brown sugar
1 1/2 tablespoons mustard powder
2 teaspoons hot sauce
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, melted
8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)
Vegetable oil, for brushing
1 large tomato, sliced
Prepared macaroni salad, for serving (optional)

Steps:

Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.
Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.
Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.
Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.

Nutrition Facts : Calories 425, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 127 milligrams, Sodium 866 milligrams, Carbohydrate 16 grams, Fiber 0 grams, Protein 31 grams

CAROLINA PULLED CHICKEN

Carolina Pulled Chicken image

Make and share this Carolina Pulled Chicken recipe from Food.com.

Provided by Budding Chef

Categories Chicken Breast

Time 5h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup onion, chopped
1/4 cup cider vinegar (for chicken)
3 garlic cloves, crushed through a press
1 tablespoon brown sugar
1/3 cup whole grain mustard (for chicken)
4 1/2-5 lbs whole chickens, skin and wing tips removed
1 tablespoon cider vinegar (for dressing)
1/4 cup yellow mustard (for dressing)
2 tablespoons parsley, chopped
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Stir onion, vinegar, garlic, and brown sugar together in 6 quart slow-cooker. Spread whole grain mustard over all chicken pieces. Place chicken, breast-side down, in slow-cooker. Cover and cook on low for 5-6 hours, until chicken is fork tender.
Remove chicken from slow-cooker and let cool for 5 minutes.
Pour braising liquid through sieve. Transfer onion solids and 1/2 cup of the liquid to a large bowl. Add dressing ingredients (vinegar, yellow mustard, parsley, salt and pepper) to the onion mixture and whisk together.
Shred chicken in large pieces and toss with dressing.
Serve on toasted buns with coleslaw.

CAROLINA PULLED CHICKEN SLIDERS WITH EASY SUMMERTIME PICKLES

Carolina Pulled Chicken Sliders With Easy Summertime Pickles image

A vinegar and mustard Carolina-style barbecue sauce moistens shredded grilled chicken for sliders. Serve with Easy Summertime Pickles for piquant crunch.

Provided by McCormick Kitchens

Categories Chicken Breast

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup ketchup
3/4 cup cider vinegar
1/2 cup coarsely chopped sweet onion, such as Vidalia
1/3 cup firmly packed light brown sugar
1 (1 ounce) package Grill Mates® Carolina Country Marinade
1 1/2 lbs boneless skinless chicken breast halves
1 tablespoon vegetable oil
12 slider sandwich buns

Steps:

Mix ketchup, vinegar, onion, sugar and Marinade Mix in medium saucepan until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until onion is tender. Set aside. Brush chicken lightly with oil.
Grill chicken over medium heat 6 to 8 minutes per side or until cooked through, turning occasionally.
Shred chicken using 2 forks. Add to saucepan; toss to coat well. Spoon shredded chicken mixture on rolls. Serve with Easy Summertime Pickles, if desired.

Nutrition Facts : Calories 238.2, Fat 4.5, SaturatedFat 0.9, Cholesterol 36.3, Sodium 441.6, Carbohydrate 31.8, Fiber 1.1, Sugar 12.4, Protein 16.5

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