BBQ Pulled Chicken Sandwich with Coleslaw
This eastern North Carolina-style chicken barbecue recipe is vinegar-based, a far cry from the sweet tomato-heavy sauces from the western part of the state. Double the recipe to make a big batch, perfect for game-day parties and potlucks.
- 1pound boneless, skinless chicken breast, trimmed
- 1 3/4cups cider vinegar
- 2tablespoons sugar, divided
- 1/2teaspoon crushed red pepper
- 1/2teaspoon cayenne pepper
- 3/4teaspoon salt, divided
- 1/2cup buttermilk
- 1/4cup reduced-fat mayonnaise
- 1/2teaspoon celery seed
- 1/4teaspoon ground pepper
- 114-ounce package coleslaw mix (about 5 cups)
- 4small soft buns or rolls, heated if desired
- Place chicken in a medium skillet or large saucepan and cover with 1 inch of water. Bring to a boil. Reduce heat and simmer gently, turning once or twice, until the chicken is no longer pink in the middle, 12 to 15 minutes.
- Meanwhile, combine vinegar, 1 tablespoon sugar, crushed red pepper, cayenne and 1/4 teaspoon salt in a large saucepan over high heat. Bring to a boil. Cook until reduced by half, 8 to 10 minutes. Transfer 1 tablespoon of the sauce to a large bowl. Cover the pan and set aside.
- Shred the chicken into bite-size pieces with two forks. Stir into the sauce in the pan until well combined. Cover and let marinate for 10 minutes.
- Meanwhile, add the remaining 1 tablespoon sugar and 1/2 teaspoon salt to the sauce in the bowl; whisk in buttermilk, mayonnaise, celery seed and pepper. Add coleslaw mix and toss to combine. Serve the chicken on buns (or rolls) with the slaw and any extra sauce on the side.
Per serving (recipe makes 4 servings)
|Mono Saturated Fat||2g|