Pulled Chicken Sandwich Recipe
Make Pulled Chicken Sandwich Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & cooking liquid
Sauce
Assembly & toppings
Method
Chicken & cooking liquid
- 1
Prepare chicken
Trim any excess fat from the chicken breasts or thighs. Pat them dry with a paper towel.
- 2
Combine aromatics and seasonings
In a medium saucepan or large skillet with a lid, add the chicken, chicken broth, halved onion, smashed garlic, apple cider vinegar, brown sugar, smoked paprika, salt, and black pepper. The liquid should come at least halfway up the chicken; add a bit more broth or water if needed.
- 3
Poach the chicken
Bring the liquid to a simmer over medium-high heat. Once simmering, reduce heat to low, cover, and cook gently for 12–18 minutes (breasts) or 18–22 minutes (thighs), until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- 4
Rest and shred
Remove the chicken to a cutting board and let rest 5 minutes. Using two forks or a stand mixer with paddle attachment, shred the chicken into bite-sized strands. Discard the onion and garlic from the cooking liquid or reserve for another use. Reserve about 1/3 cup of the cooking liquid to keep the shredded chicken moist (optional).
Sauce
- 5
Make the sauce
In a small bowl combine the ketchup, prepared BBQ sauce, Worcestershire sauce, and hot sauce (if using). Stir until smooth.
- 6
Combine sauce with shredded chicken
Place the shredded chicken in a bowl or back in the warm pan. Add the prepared sauce and 1–3 tablespoons of the reserved cooking liquid as needed to reach desired sauciness. Gently toss over low heat for 2–3 minutes until the sauce is warmed and evenly coats the chicken. Taste and adjust seasoning with a pinch of salt or a dash more vinegar or sugar if desired.
Assembly & toppings
- 7
- 8
- 9
Serve
Serve immediately while warm. Leftover chicken keeps well refrigerated in an airtight container for 3–4 days and can be reheated gently in a pan with a splash of reserved cooking liquid or extra BBQ sauce.