Virginia BBQ Pulled Chicken Sandwich

Virginia BBQ Pulled Chicken Sandwich

Tender shredded chicken simmered in tangy vinegar-based sauce, piled high on soft buns.

Total 1 hr 20 min Makes 6 servings Calories 420/serving

Dietary

Dairy free, Nut free, Halal

Allergens

Wheat

This Virginia-style barbecue leans on a tangy, lightly sweet vinegar sauce rather than a thick tomato glaze, letting the shredded chicken stay moist and tender. Poaching the chicken first then simmering it in sauce builds flavor without drying it out. Serve with coleslaw for a casual lunch or backyard dinner.

Ingredients

  • 2 pounds boneless skinless chicken thighs
  • 2 cups chicken broth
  • 1 cup apple cider vinegar
  • 1/3 cup ketchup
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 small onion, sliced
  • 6 hamburger buns
  • 1 1/2 cups coleslaw

Method

  1. In a 6-quart saucepan, combine the chicken thighs, chicken broth, and sliced onion. Bring to a boil, then reduce heat and simmer until the chicken is cooked through and tender.

  2. Remove the chicken from the saucepan and set aside to cool slightly, reserving 1/2 cup of the cooking liquid. Discard the onion or set aside.

  3. Shred the chicken into bite-sized pieces using two forks or your fingers.

  4. In the same saucepan, whisk together the apple cider vinegar, reserved cooking liquid, ketchup, brown sugar, Worcestershire sauce, mustard, red pepper flakes, salt, black pepper, and garlic over medium heat.

  5. Bring the sauce to a simmer and cook until slightly thickened.

  6. Add the shredded chicken to the sauce and stir to coat. Simmer gently so the chicken absorbs the sauce.

  7. Toast the hamburger buns lightly, if desired.

  8. Pile the pulled chicken onto the bottom buns and top each with a scoop of coleslaw before adding the top bun.

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    Virginia BBQ Pulled Chicken Sandwich

    This Virginia-style barbecue leans on a tangy, lightly sweet vinegar sauce rather than a thick tomato glaze, letting the shredded chicken stay moist and tender. Poaching the chicken first then simmering it in sauce builds flavor without drying it out. Serve with coleslaw for a casual lunch or backyard dinner.

    1 hr 20 min 6 servings 420 cal

    Ingredients

    • 2 pounds boneless skinless chicken thighs
    • 2 cups chicken broth
    • 1 cup apple cider vinegar
    • 1/3 cup ketchup
    • 1/4 cup brown sugar
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon yellow mustard
    • 1 teaspoon red pepper flakes
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 cloves garlic, minced
    • 1 small onion, sliced
    • 6 hamburger buns
    • 1 1/2 cups coleslaw

    Method

    1. 1

      In a 6-quart saucepan, combine the chicken thighs, chicken broth, and sliced onion. Bring to a boil, then reduce heat and simmer until the chicken is cooked through and tender.

    2. 2

      Remove the chicken from the saucepan and set aside to cool slightly, reserving 1/2 cup of the cooking liquid. Discard the onion or set aside.

    3. 3

      Shred the chicken into bite-sized pieces using two forks or your fingers.

    4. 4

      In the same saucepan, whisk together the apple cider vinegar, reserved cooking liquid, ketchup, brown sugar, Worcestershire sauce, mustard, red pepper flakes, salt, black pepper, and garlic over medium heat.

    5. 5

      Bring the sauce to a simmer and cook until slightly thickened.

    6. 6

      Add the shredded chicken to the sauce and stir to coat. Simmer gently so the chicken absorbs the sauce.

    7. 7

      Toast the hamburger buns lightly, if desired.

    8. 8

      Pile the pulled chicken onto the bottom buns and top each with a scoop of coleslaw before adding the top bun.