Family Pack Special Recipe
Make Family Pack Special Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pulled Barbecue Chicken
Coleslaw (quick creamy)
Buttery Toasted Rolls
Optional Sides & Garnishes
Method
Pulled Barbecue Chicken
Prep and season
Pat chicken thighs dry with paper towels. In a small bowl combine smoked paprika, garlic powder, onion powder, salt and black pepper. Rub olive oil over thighs then sprinkle and rub the spice mix evenly over both sides.
Cook
Place seasoned thighs in a large skillet or Dutch oven over medium-high heat. Sear 2–3 minutes per side until lightly browned (work in batches if needed). Pour in chicken broth, cover, reduce heat to medium-low and simmer 12–15 minutes, until internal temperature reaches 165°F (74°C) and chicken is cooked through.
Shred and sauce
Transfer cooked thighs to a cutting board, let rest 5 minutes, then shred with two forks or chop finely. Return shredded chicken to the pot; add barbecue sauce and brown sugar. Stir to combine, bring to a gentle simmer for 3–5 minutes so sauce thickens and flavors meld. Taste and adjust seasoning (add more salt, pepper or hot sauce if desired). Keep warm.
Coleslaw (quick creamy)
In a large bowl combine mayonnaise, apple cider vinegar, honey, salt and black pepper. Whisk until smooth.
Add shredded green cabbage, red cabbage and grated carrot. Toss thoroughly to coat. Let sit at least 10 minutes to soften slightly and allow flavors to marry. Chill if making ahead.
Buttery Toasted Rolls
Preheat oven to 375°F (190°C). Place rolls split-side up on a baking sheet. Brush insides lightly with melted butter and sprinkle sesame seeds on top if using.
Assembly & Serving
Open a toasted roll, pile 1/4 to 1/3 cup warm pulled barbecue chicken onto the bottom half, spoon a tablespoon of extra sauce if desired, top with a generous tablespoon of coleslaw, add pickles and cilantro as desired, and close the roll. Repeat for remaining rolls.
Serve family-style on a large platter with extra barbecue sauce, pickles and hot sauce on the side. Leftover chicken keeps covered in the refrigerator up to 3 days; reheat gently in a skillet with a splash of water or broth.