Pulled Chicken With Bourbon Bbq Recipes

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

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.

BBQ PULLED CHICKEN

BBQ Pulled Chicken image

In our house, we don't agree on how much barbecue sauce should be added to our pulled chicken. Some like the sauce to be dripping, and I like a minimal amount. This is a simple recipe for pulled chicken, and you may add any amount of barbecue sauce you would like. You could also use this pulled chicken as a protein for a green salad, or a filling for a taco, with a few seasoning tweaks. Or, dice it (instead of pulling it) and use in a mayonnaise-based chicken salad. However you choose to use it, you can start it on the stovetop, finish it in the oven, and have dinner on the table in less than an hour.

Provided by Bibi

Categories Baked Chicken Breasts

Time 55m

Yield 10

Number Of Ingredients 4

Ingredients

3 pounds bone-in chicken breast halves, with skin
salt and ground black pepper to taste
2 tablespoons avocado oil
½ cup barbeque sauce, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Pat chicken breasts dry with a paper towel. Season both sides with salt and pepper.
Heat oil in a 12-inch, nonstick, oven-safe skillet over medium heat. Add chicken, skin-side down, to the hot oil and cook until lightly browned, 2 to 3 minutes. Turn and brown on the other side, 2 to 3 minutes.
Cover the skillet and transfer to the preheated oven. Bake until an instant-read thermometer inserted near the bone reads 160 degrees F (71 degrees C), 25 to 30 minutes.
Remove from the oven. Transfer chicken to a cutting board and cover with foil; let sit until cool enough to handle, about 10 minutes. The residual heat will bring the internal temperature to the recommended 165 degrees F (74 degrees C).
Remove and discard skin and bones. Use 2 forks to shred chicken.
Serve warm with barbecue sauce.

Nutrition Facts : Calories 277.8 calories, Carbohydrate 4.5 g, Cholesterol 87.2 mg, Fat 15.4 g, Fiber 0.1 g, Protein 28.4 g, SaturatedFat 4 g, Sodium 225.7 mg

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

Ingredients

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.

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