Palled Chicken Sandwich Recipe

Name: Juniper Valley Ranchs Palled Chicken Sandwich Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups Chicken thighs (boneless); 1 cup BBQ sauce; 1 cup Cheddar cheese (shredded); 4 pieces Sweet potato buns; 1 cup Pickles (sliced); 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 tsp Garlic powder; 1 tsp Onion powder

Inspired by Juniper Valley Ranch

Time3h

Serves4

Smoked pulled chicken topped with cheddar cheese on a toasted sweet potato bun with pickles.

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Ingredients

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Ingredients

2 cups Chicken thighs (boneless)

1 cup BBQ sauce

1 cup Cheddar cheese (shredded)

4 pieces Sweet potato buns

1 cup Pickles (sliced)

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

1 tsp Onion powder

Method

Directions

Prepare the Chicken

Start by seasoning the boneless chicken thighs with salt, black pepper, garlic powder, and onion powder. Rub the spices all over the chicken to ensure even coverage.

Smoke the Chicken

Preheat your smoker to 225°F (107°C). Place the seasoned chicken thighs in the smoker and cook for about 2-3 hours, or until the internal temperature reaches 165°F (75°C).

Shred the Chicken

Once cooked, remove the chicken from the smoker and let it rest for 10 minutes. Use two forks to shred the chicken into bite-sized pieces.

Mix with BBQ Sauce

In a large bowl, combine the shredded chicken with the BBQ sauce, mixing well to coat all the chicken pieces evenly.

Prepare the Buns

While the chicken is being prepared, heat a skillet over medium heat and add olive oil. Toast the sweet potato buns in the skillet for 2-3 minutes on each side, or until golden brown.

Assemble the Sandwiches

On the bottom half of each toasted sweet potato bun, place a generous portion of the BBQ pulled chicken, followed by a handful of shredded cheddar cheese and a few slices of pickles. Top with the other half of the bun.

Serve

Serve the pulled chicken sandwiches warm, and enjoy your delicious creation!