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Chipotle BBQ Pulled Chicken with Purple Cabbage Slaw

For Sauce

makes 1 cup

1⁄2 cup ketchup

2 chipotle chilies in adobo(add more if you like heat)

2 teaspoons Balsamic vinegar

1⁄4 cup honey

1 1⁄2 teaspoons Worcestershire sauce

1⁄4 cup brown sugar

1⁄2 teaspoon garlic powder

salt(to taste)

1 teaspoon ground pepper

For Chicken

4 skinless chicken breast(about 2lbs)

2 tablespoons Olive oil

salt & pepper

For Cole slaw

1 head purple cabbage grated

1 red onion thinly sliced

3 carrots grated

2 tablespoons sugar

1 cup balsamic vinegar

salt(to taste)

1 1/2 cups mayonnaise(or more depending on the size of the cabbage)

2 tablespoons Dijon mustard

For assembly

Sesame seed buns

Sliced dill pickles

Green onions thinly sliced diagonally

Directions for sauce

Combine all ingredients in a medium saucepan. Bring mixture to a boil, then reduce heat. Cook uncovered, stirring frequently, for 15 minutes

Directions for chicken breast

Heat oven to 400°F. Brush baking dish with cooking oil. Brush both sides of chicken with oil. Sprinkle both sides with salt and pepper. Place in baking dish. Bake covered 25 to 30 minutes or until juice of chicken is no longer pink in the center. Let chicken cool then pull meat apart with fork. Set aside.

Directions for cole slaw

Combine first five ingredients to a large bowl. Mix with spatula. Add mayonnaise and Dijon mustard. Mix well. Taste then add salt if needed.

Directions for sandwich assembly

Pour the bbq sauce in the bowl with chicken. Just enough to coat the pulled chicken well. Slice buns. Spoon a generous about off chicken on to buns then top with pickles, slaw, and green onions.

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