Pulled Chicken BBQ Slam

Pulled Chicken BBQ Slam

(published in Chile Pepper Magazine)

 

Pulled Chicken BBQ Slam

Servings: 2 sandwiches * Zest Factor: Hot

Lethal BBQ

½ cup Sriracha

¼ cup apple cider vinegar

2 tablespoons honey

1 tablespoon lemon juice

2 tablespoons worchestershire sauce

½ teaspoon ground mustard

½ teaspoon onion powder

½ teaspoon garlic powder

1 teaspoon Szechewan chili paste

1 teaspoon hot smoked paprika

1 teaspoon jolokia hot sauce (or other favorite hot sauce)

2 teaspoons brown sugar

2 cups chicken stock

1 large jalapeno, sliced in half

2 dried chile negro peppers

2 chicken breasts

salt and freshly ground pepper

2 seeded buns, toasted

½ cup mozzarella cheese

Combine all ingredients for lethal bbq sauce in a small stock pot and bring to a boil.  Reduce heat to a simmer and allow mixture to simmer for 10-15 minutes.  Remove from heat and set aside for later use.

Season your chicken breasts with salt and pepper.  In a medium stock pot over medium heat, add chicken stock, jalapeno, chile negros and chicken breasts.  Simmer for 10-15 minutes until chicken is fully cooked.  Remove chicken from broth and shred with a fork.  Reserve the broth for later uses like chicken tortilla soup.  Combine the shredded chicken with ¼ cup of your lethal bbq sauce and mix until incorporated.

To assemble sandwich:  Top each seeded bun with half of the bbq pulled chicken and an additional teaspoon of barbeque sauce each. Then cover each with half of the mozzarella and toast in the oven 4-6 minutes until cheese has melted and buns have toasted. Top each bun with its lid and serve warm.  Enjoy!

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One thought on “Pulled Chicken BBQ Slam

  1. Pingback: Sesame Chicken Salad Slaw « Cooking with Aurora

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