Citrus Barbecued Pulled Chicken Sandwich

This recipe for Citrus Barbecued Pulled Chicken Sandwich comes to us from Kaira’s Kitchen.

Citrus Barbecued Pulled Chicken Sandwich

A delicious and healthy alternative to the pulled pork sandwich. The homemade tangy citrus BBQ sauce is so simple to put together and has a rich aromatic flavor, which compliments the mild tasting white meat chicken perfectly. This will definitely be a family favorite, especially for Friday burger nights.

Citrus Barbecued Pulled Chicken Sandwich
 
Prep time
Cook time
Total time
 
A delicious and healthy alternative to the pulled pork sandwich. The homemade tangy citrus BBQ sauce is so simple to put together and has a rich aromatic flavor, which compliments the mild tasting white meat chicken perfectly. This will definitely be a family favorite, especially for Friday burger nights. Recipe serves 5 to 6.
Author:
Recipe type: Sandwich
Serves: 5 - 6
Ingredients
Chicken sandwich
  • 5 skinless boneless chicken breasts halves, fat trimmed
  • Wholegrain buns (to serve)
  • 1/3 cup reduced-fat cheddar cheese (optional)
  • 1 tbsp dried rosemary
  • Salt and pepper to taste
  • 1 tbsp olive oil
Citrus BBQ sauce
  • 2/3 cup 100% orange juice
  • 1 can (14oz) stewed tomatoes
  • 1/2 can (7oz) tomato sauce
  • 3 tbsp tomato puree
  • 1/4 cup apple cider vinegar
  • 3 tbsp Worcestershire sauce
  • 3 tbsp honey (or brown sugar)
  • 1 1/3 cup low-sodium chicken broth (or water)
  • Zest of 2 oranges
  • 1 cinnamon stick (or 1 tsp ground cinnamon)
  • 1.5 tsp cumin
  • 1 tbsp dried chilli powder (optional)
  • 1 tbsp mustard (I used English)
  • 1 tbsp instant coffee granules (or unsweetened cocoa powder)
  • Salt and pepper to taste
Instructions
Prepare the sauce:
  1. In a large heavy-bottom pot, combine all the ingredients (except the last 2) for the BBQ sauce. Bring to a simmer over medium high heat stirring occasionally.
  2. Stir in coffee granules and let the sauce continue to simmer.
Prepare the chicken:
  1. Season chicken with rosemary, salt and pepper.
  2. In a large non-stick skillet, heat oil over medium high heat. Add chicken and cook for 2 to 3 minutes on each side until brown.
  3. Transfer chicken into the sauce. Bring the sauce to a simmer, stirring to combine. Continue to cook with the lid on for 40 to 50 minutes over medium heat, or until the chicken becomes very tender. Remove the cinnamon stick (if using).
  4. Transfer the chicken pieces into a large bowl. Using two forks or a wooden spatula, shred the chicken finely.
  5. While shredding the chicken, cook sauce on high heat until the liquid is reduced to about half it’s volume. Season sauce with salt and pepper as needed. Remove sauce from heat.
  6. Add the shredded chicken back into the sauce and stir to combine.
Assemble the sandwich:
  1. Divide the buns into halves. Top one side of the bun with a small sprinkling of cheese if desired. Toast the buns in a 350 degrees F (180 degrees C) oven until lightly brown and the cheese has melted.
  2. Scoop the shredded chicken onto the bun, top with shredded cabbage and serve immediately.
 

     

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