Pulled Chicken Sandwiches With Apple Cider Cabbage Slaw Recipe 465

PULLED CHICKEN SANDWICHES WITH APPLE CIDER & CABBAGE SLAW RECIPE - (4.6/5)

Pulled Chicken Sandwiches with Apple Cider & Cabbage Slaw Recipe - (4.6/5) image

Provided by á-4010

Number Of Ingredients 24

Ingredients

SAUCE:
1 pint apple cider or apple juice
1/2 cup ketchup
2 tablespoons plus 1 teaspoon cider vinegar
1 tablespoon light brown sugar, packed
1/2 teaspoon granulated garlic
1/4 teaspoon dry mustard
1/8 teaspoon ground cinnamon
RUB:
2 teaspoons paprika
1 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/4 teaspoon chipotle chile powder
2 tablespoons extra-virgin olive oil
4 (10 to 12-ounces each) whole chicken legs, skin removed
SLAW:
4 cups coleslaw blend
1/3 cup mayonnaise
2 tablespoons apple cider or apple juice
2 tablespoons cider vinegar
1 teaspoon granulated sugar
1/4 teaspoon freshly ground black pepper
6 hamburger buns, split
Bread-and-butter pickle chips (optional)

Steps:

In a medium saucepan over medium-high heat, bring the apple cider to a boil and boil until it has reduced to 3/4 cup, 10 to 12 minutes. Stir in the remaining sauce ingredients and return to a simmer. Reduce the heat to medium and continue simmering the sauce until it is slightly thickened, 8 to 10 minutes, stirring occasionally. Remove the saucepan from the heat and set aside. In a small bowl combine the rub ingredients. Stir in the oil to make a wet rub. Brush the chicken legs evenly on both sides with the wet rub. Allow the chicken legs to stand at room temperature for 20 minutes before grilling. Prepare the grill for direct and indirect cooking over medium heat (350°F to 450°F). Meanwhile, in a medium bowl combine the slaw ingredients and mix well. Set aside. Brush the cooking grates clean. Grill the chicken legs over indirect medium heat, with the lid closed as much as possible, until the juices run clear and the meat is no longer pink at the bone, 50 minutes to 1 hour, turning once. Remove the chicken legs from the grill, transfer to a rimmed baking sheet, and let rest until cool enough to handle, about 10 minutes. Toast the buns, cut side down, over direct medium heat, with the lid closed, for about 1 minute. Using two forks or your fingers, pull the chicken apart into shreds. Add the chicken to the saucepan with the sauce and heat over medium heat until hot, 2 to 3 minutes. Pile the chicken on the buns and top with coleslaw. Serve with bread-and-butter pickle chips, if desired.

BOURBON BBQ PULLED CHICKEN SANDWICHES AND GREEN APPLE SLAW

Bourbon BBQ Pulled Chicken Sandwiches and Green Apple Slaw image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 28

Ingredients

2 small skin-on, bone-in chicken breasts
2 skin-on, bone-in chicken thighs
2 bay leaves
1 small carrot, coarsely chopped
1 small onion, quartered
1/2 orange, sliced
Salt
1 cup organic ketchup
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
2 tablespoons maple syrup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon coarsely ground pepper
2 shots of bourbon
2 large cloves garlic, finely chopped
Juice of 1/2 orange
1/3 cup vegetable oil or olive oil
3 tablespoons cider vinegar
1 tablespoon superfine sugar
About 1 1/2 teaspoons sea salt or kosher salt
Juice of 1 lemon
1/2 red onion, grated
Salt and freshly ground pepper
1/2 pound cabbage (red, green or a mix), shredded
1 large green apple, peeled and coarsely grated
Brioche rolls, split
Bread-and-butter pickles, for topping

Steps:

For the chicken: Place the chicken breasts and thighs in a pot with the bay leaves, carrot, onion, orange and some salt. Cover with water, then cover the pot and bring to a boil. Reduce the heat and cook at a low rolling boil for 20 minutes. Remove the chicken to a cutting board. Strain the poaching liquid, then return to the pot and boil for a few minutes to reduce it slightly. Remove the skin and bones from the chicken and shred the meat.
For the BBQ sauce: Meanwhile, combine the ketchup, mustard, brown sugar, maple syrup, vinegar, Worcestershire sauce, pepper, bourbon, garlic and orange juice in a small pot. Simmer over medium-low heat, stirring occasionally, about 20 minutes.
For the slaw: Whisk together the oil, vinegar, sugar, salt, lemon juice and onions. Season with salt and some pepper. Add the cabbage and apples and toss to combine.
Add 1 cup poaching liquid to the BBQ sauce, then add the chicken, stirring and shredding it with 2 forks. Pile the chicken on the rolls and top with pickles and slaw.

WW PULLED CHICKEN & APPLE SANDWICHES

WW Pulled Chicken & Apple Sandwiches image

Make and share this WW Pulled Chicken & Apple Sandwiches recipe from Food.com.

Provided by coffee31807

Categories Lunch/Snacks

Time 27m

Yield 1 Slow Cooker, 12 serving(s)

Number Of Ingredients 13

Ingredients

2 large fuji apples, peeled, sliced
1 large Spanish onions or 1 large yellow onion, thinly sliced
2 lbs skinless boneless, chicken breasts
1/4 cup apple cider
2 teaspoons grainy mustard
2 teaspoons kosher salt (to taste)
1/2 teaspoon black pepper (to taste)
1/2 teaspoon poultry seasoning
3/4 cup shredded red cabbage
3/4 cup shredded carrot
3 teaspoons cider vinegar, divided
1 teaspoon chopped fresh rosemary
12 reduced-calorie hamburger buns, toasted

Steps:

Place apples and onion in 4-quart or larger slow cooker; top with chicken.
In a small bowl, whisk together cider, mustard, salt, pepper and poultry seasoning; pour over chicken. Cover and cook on low until chicken is cooked through, 5 - 6 hours.
Meanwhile, when chicken is almost done cooking, in a medium bowl, toss together cabbage, carrot and 2 tsp vinegar; season to taste and set aside.
Using two forks, shred chicken in slow cooker; stir in remaining 1 tsp vinegar and the rosemary. Season if necessary; spoon 1/2 cup chicken mixture onto each roll bottom. Top each with 2 Tbsp slaw; cover with bun tops.

Nutrition Facts : Calories 160.5, Fat 7.2, SaturatedFat 2, Cholesterol 48.4, Sodium 453.1, Carbohydrate 7.6, Fiber 1.5, Sugar 5, Protein 16.2

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