I'm Ben Gruber

2013 / 9 May

BBQ Pulled Chicken with Coleslaw in Reverse


 

Yesterday afternoon I decided to shoot another food video. I wanted to try an idea I had for another indoor BBQ recipe: Pulled Chicken Sandwich topped with Creamy Coleslaw. My concept was to combine the taste of a cedar plank with the texture and deep flavor of the crock pot. So I combined two concepts – BBQ chicken breasts in a slow cooker and dry rub chicken thighs on cedar planks. It turned out better than I could have imagined – my friends can attest to that. I will post the basic recipe below.

 

BBQ Pulled Chicken Sandwich Recipe

INGREDIENTS

Crock-pot:
1 lbs Chicken Breast
1 Big Red Onion
5 Cloves Garlic
1/4 Cup BBQ sauce
1/4 Cup Apple Cider Vinegar
3 tbsp Red Wine Vinegar
1 tbsp Cumin
1 tbsp Thyme
2 tsp Ginger
2 tbsp Chili Powder
Salt and Pepper

Chicken Thighs:
1 lbs Chicken Thighs
1/4 cup brown sugar
1 tsp dried thyme
1 tsp salt
1 tsp freshly ground black pepper
1 tsp paprika
1 tablespoon onion powder
2 tablespoon chili powder
1/2 tsp cayenne pepper
1 tablespoon celery salt
1/2 tsp garlic powder

Chicken Thighs:
1/2 Cabbage
1/4 cup mayonnaise
2 tablespoons Dijon mustard
3 tablespoons Horseradish Sauce
2 tablespoons Red Wine Vinegar
1 teaspoon Thyme
Salt and Pepper
INSTRUCTIONS

Crock-pot:
Plug your crock-pot in and turn it to high.
Dice onion and garlic and set in crock pot with the rest of the seasoning and ingredients.
After 15 minutes add the chicken breast. Make sure they fully submerged.
Let sit for 2 to 3 hours until the chicken is so tender it start to fall apart when poked with a fork.
Next go to Combine instructions.

Chicken Thighs:
Soak cedar plank in bourbon for 2 hrs.
Mix Seasoning in a bowl.
Dry Chicken Thighs with a paper towel.
Coat Chicken Thighs with seasoning making sure to coat the entire piece.
Place cedar plank by itself in the oven on high heat for 10 mins to initiate smoke.
Take cedar plank out of the oven and place the chicken thighs on top of hot plank skin side up.
Turn the oven to 400 degrees and cook chicken for 35-45 minutes or until chicken is no longer pink inside.
Remove the chicken thighs from the oven and let cool.
Cut the chicken thighs off of the bone saving all skin and fat along with the meat.
Next go to Combine instructions.

Coleslaw:
Cut up green cabbage.
Add mayo, mustard and horseradish sauce to cabbage.
Next add each seasoning.
Mix throughly and place in refrigerator.
Next go to Combine instructions.

Combine:
Take the chicken breast out of the crock pot and add to a big bowl.
Next take the cut up chicken thighs and combine it with the pulled chicken.
Mix throughly, pulling chicken apart with two forks when necessary.
Add the gravy created from the chicken in the crock-pot. This should be a dark brown color with onion pieces and garlic.
Mix the once again.
Place a healthy serving on a piece of bread.
Top the pulled chicken with the coleslaw and close that bad boy up.
Put the sandwich in your mouth and bite. Yum.

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