Firebird Sandwich – Hot! Recipe

Poach chicken

Place the chicken breasts in a medium saucepan or deep skillet. Add chicken broth (or water) to just cover the chicken. Season with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Bring to a gentle simmer over medium heat. Reduce heat to low, cover, and simmer for 12–15 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.

Remove the chicken from the liquid and transfer to a cutting board. Let rest 5 minutes, then shred using two forks or a stand mixer paddle on low for 30 seconds until shredded. Reserve 1/4 cup of the poaching liquid and set aside.

Make the sauce

In a small saucepan, combine 1 cup ketchup, 1 tbsp apple cider vinegar, 2 tbsp brown sugar, 1 tsp smoked paprika, 1 tbsp hot sauce, 1 tsp minced chipotle in adobo, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tbsp honey, 1 tsp onion powder, 1 tsp red pepper flakes, 1 tsp salt, and 1 tsp black pepper. Whisk to combine.

Bring the sauce to a gentle simmer over medium-low heat. Cook, stirring frequently, for 6–8 minutes to meld flavors and slightly thicken. Taste and adjust heat or sweetness (add more hot sauce or honey) as desired. Remove from heat.

Combine chicken and sauce

Transfer the shredded chicken to a medium skillet over low heat. Add the prepared sauce and 2–3 tbsp of the reserved poaching liquid to loosen if needed. Stir to fully coat the chicken. Simmer on low for 4–6 minutes, stirring occasionally, until the chicken is heated through and the sauce has penetrated the meat. If you prefer it saucier, add up to 1/4 cup additional sauce or poaching liquid.

Toast buns

Heat a skillet over medium heat. Butter the cut sides of the buns (about 2 tbsp butter total). Place buns buttered-side down in the skillet and toast until golden brown, about 1–2 minutes. Remove and keep warm.

Assemble sandwiches by piling approximately 1/2 cup shredded saucy chicken onto the bottom half of each bun (about 4 sandwiches total). Top each with 2 pickle slices and about 1/4 cup coleslaw if using. Cover with the top bun.

Serve immediately while hot. Provide extra spicy BBQ sauce at the table for those who want more heat.