BBQ Pulled Chicken Breast Sandwiches.

Someone asked me to post a recipe for pulled chicken awhile back on Facebook. Thank you very much for the idea!

I’d never made pulled chicken before, but had a craving for something different this week. You know how you sometimes fall into that “same ole” dinner routine? Anywhoo...the suggestion of tender, pulled chicken popped into my brain, and I thought…YES!!! It’s been a long while since I had something with BBQ sauce.

I used a pound of boneless, skinless chicken breast tenders (as that’s what I had on-hand), a mixture of spices for a spice rub, and made my favorite BBQ sauce. It was tasty!

Here’s the Recipe:

BBQ Pulled Chicken Breast Sandwiches
Chicken
1 pound of boneless, skinless chicken breast tenders

Spice Rub
1.5 tablespoons paprika
1/8 teaspoon smoked paprika
1/2 tablespoon garlic powder
1/2 tablespoon dark brown sugar
1/2 tablespoon dry mustard
1 1/2 teaspoons salt
• Mix all of the spices together in a small bowl & reserve in a spice shaker

BBQ Sauce (adapted from foodnetwork.com)
1 cup ketchup
1/2 cup water
1/4 cup apple cider vinegar
2 1/2 tablespoons light brown sugar
2 1/2 tablespoons sugar
1/4 tablespoon fresh ground black pepper
1/4 tablespoon onion powder
1/4 tablespoon ground mustard
1/2 tablespoon fresh lemon juice
1/2 tablespoon Worcestershire sauce
• In a small saucepan, combine all ingredients.
• Bring mixture to a boil, reduce heat to simmer.
• Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Directions
• Using 1 tablespoon of the spice mixture, rub onto the chicken breast, coating each piece evenly. Then place in a ziplock bag & refrigerate for about 30 minutes to an hour
• Preheat oven to 350 degrees
• Lay chicken onto a large, baking sheet lined with parchment paper
• Season with an additional tablespoon of the spice rub mixture
• Bake for 20-30 minutes (Oven times vary, and chicken breast is notorious for having the potential to be kind of dry, so you don’t want to overcook it. After 20 mins., keep an eye out. Mines was fully cooked & juicy after 24 minutes.)
• Remove chicken from oven.
• When cool enough to handle, chop coarsely to your liking. I pulsed the chicken in the food processor for a better “pulled” consistency.
• Add the chicken to a bowl, (season with additional salt & pepper to taste, if necessary)
• Fold in a bit of the BBQ sauce to your liking
• Spoon pulled BBQ chicken onto a soft, toasted bun
Devour!

This was good, but I think it would have been even better with slow cooked/smoked chicken legs, or thighs. An idea for next time, I suppose…

If you try this recipe, please let me know how it turned out for you. Of course, you don’t have to make BBQ sauce, if you don’t want to…just use your favorite brand.

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