Chef Richard Blais’ Pulled Chicken Sandwich Recipe

Name: Chef Richard Blais’ Pulled Chicken Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 chicken breasts; Brine; 4 quarts cold water; 2 cups kosher salt; 1 cup brown sugar; 3 tablespoons black pepper; 3 tablespoons garlic powder; Carolina BBQ Sauce; 1 cup prepared yellow mustard; 1/2 cup sugar; 1/4 cup light brown sugar; 3/4 cup cider vinegar; 1/4 cup apple juice; 2 tablespoons chili powder; 1 tablespoon black pepper; 1 teaspoon white pepper; 1 teaspoon cayenne pepper; 2 tablespoons garlic powder; 2 tablespoons onion powder; 1/2 tablespoon red pepper flakes; 1/2 teaspoon soy sauce; 2 tablespoons butter; Coleslaw; 1 head green cabbage (cored and shredded); 3 carrots (peeled and julienned or shredded); 1 tablespoon celery seed; 1 tablespoon kosher salt; 1 tablespoon black pepper; 1/4 cup of chines mustard; 1/2 cup of pickled ginger juice

Servings: persons

12 chicken breasts
Brine
4 quarts cold water
2 cups kosher salt
1 cup brown sugar
3 tablespoons black pepper
3 tablespoons garlic powder
Carolina BBQ Sauce
1 cup prepared yellow mustard
1/2 cup sugar
1/4 cup light brown sugar
3/4 cup cider vinegar
1/4 cup apple juice
2 tablespoons chili powder
1 tablespoon black pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1/2 tablespoon red pepper flakes
1/2 teaspoon soy sauce
2 tablespoons butter
Coleslaw
1 head green cabbage (cored and shredded)
3 carrots (peeled and julienned or shredded)
1 tablespoon celery seed
1 tablespoon kosher salt
1 tablespoon black pepper
1/4 cup of chines mustard
1/2 cup of pickled ginger juice
3 tablespoons rice vinegar
1/2 cup parsley, chopped
3 bunches green onions (thinly sliced)
Sandwich
tzatziki, to taste
6 -8 whole wheat hamburger buns

1
For brine: Heat to a simmer about 15 minutes. Cool to at least cold to touch. Pour over chicken to cover. Let the chicken brine for at least 1 hour. Wash and pat dry for smoking.
2
For BBQ sauce: Mix all except soy and butter. Simmer for 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes. Cool.
3
Grill the chicken basting with Carolina BBQ sauce, remove from heat and pull apart using forks.
4
For the coleslaw: Mix well and allow to rest for 10 minutes. Adjust salt and pepper to taste.
5
For the sandwich: Spread tzatziki on bottom whole wheat bun. Layer pulled chicken on top. Top with coleslaw.

1350

kcal

Calories

Fat

132

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 36 ingredients. The key ingredients include: 12 chicken breasts, Brine, 4 quarts cold water, 2 cups kosher salt, and more.

Yes, Chef Richard Blais’ Pulled Chicken Sandwich falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chef Richard Blais’ Pulled Chicken Sandwich

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