Manageability – Very very easy.
There’s nothing better on the planet than a BBQ pulled chicken sandwich. If you think there is, you’re wrong and stupid. It’s so good that the world is literally a better place because of the existence of pulled chicken. If everyone on earth had pulled chicken there’d be no terrorism. There’d be no lawyers. We’d all just be holding hands and smiling with tangy BBQ sauce all over our faces. So help the cause and make Dinner Then Dessert’s BBQ Pulled Chicken.
I eat a lot of BBQ sauces, and I have to say this one is dee – licious. It’s tangy and savory, sweet and has just enough heat. And there’s something about it cooking into the chicken that makes it even better. The ingredients really break down and start dancing inside the bird as it roasts. Then, just to make life even better, this recipe is super easy. Cook chicken, tear apart. For color we added a slaw to this chicken, but you really don’t need anything to offset the flavors. The recipe also lets you use whatever bun you want, but trust me when I say you actually want a pretzel bun. On the eighth day God created the pretzel bun.
Needless to say, I really really enjoyed this recipe and this sandwich. Do yourself a favor and just make this, lazybones.
Ingredients
- 2 pounds boneless skinless chicken breast
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/4 cup dark brown sugar
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dry mustard
- 1 1/2 cups ketchup
- 2 tablespoons apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 1 empty belly
Instructions
- Preheat the oven to 350 degrees.
- Cut diagonally into the chicken breasts about ¼ inch deep in an x shape to allow the bbq sauce to flavor more of the chicken. (like how a holiday ham has the top cut into an x shape. Or anything else).
- Add all the ingredients together in a large bowl and toss well together until mixed.
- Add the chicken to a sheet pan, then pour the sauce over the chicken breasts. Yum
- Cook for 25 minutes or until caramelized, browned and cooked through.
- Shred the chicken with the forks and serve in your favorite bun, spooning the sauce over the chicken.
- Your favorite bun is a pretzel bun.
- If the sauce didn’t cook down enough (if you use a pan that’s too small it may not), then add the sauce to a saucepan and cook on medium heat until thickened (likely 15-20 minutes).