Pulled Chicken Sandwiches

The “Other White Meat” ain’t got nothing on this pulled chicken sandwich.

One of the best barbequed chicken dishes has to be pulled chicken sandwiches. Although, I love a good pulled pork sandwich, now and then a pulled chicken sandwich topped with a spoonful of coleslaw really hits the spot.

The advantage to pulled chicken is the time involved in its preparation. Where a pork butt requires several hours to properly cook, a barbequed chicken breast needs only minutes.

Another advantage to pulled chicken sandwiches is the way in which they can utilize left over chicken. Store-bought rotisserie chicken leftovers are perfect. Here’s a little tip; remember all that meat left on the Thanksgiving turkey you threw out? Turkeys love to be invited to a barbeque, too.

Of course there’s the healthy eating issue as well. Some will argue that a grilled chicken breast is much more healthy for you than the “other” white meat. I was never one to get involved in the fat-free debate, yet as I try to age gracefully, I figured why not give it a try. I have to say, if done right, these pulled chicken sandwiches are mighty tasty! For an additional boost in flavor, mix a couple of boneless chicken thighs into the mix. Screw fat-free.

Pulled Chicken Sandwiches

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

An easy and tasty barbeque sandwich that competes quite well with the "Other White Meat's" version.

Author: Gary Glen

Serves: 4-6

Go Get This Stuff

• 4 boneless chicken breasts
• 1/2 cup Italian salad dressing
• 1/4 cup olive oil
• Meat rub of choice
• Bottle of your favorite BBQ sauce
• Handful of wood smoking chips, hickory preferred

Then Do This

1. Soak a handful of wood chips in water for 45 minutes.
2. Trim the chicken of any excess fat. Using a meat tenderizing hammer, cast iron pan or a rolling pin, beat the breasts just until they're even in thickness. It's best to cover breasts with cellophane or place in a resealable freezer bag prior to flattening to avoid any splatter. The resealable freezer bag is best since we're going to add our marinade next. At this point, I like stabbing both sides of the chicken several times with a fork. This allows the oil in the dressing to better penetrate the meat for moisture and the herbs and spices add additional flavor.
3. In a resealable freezer bag, add chicken and the Italian salad dressing. Seal and refrigerate for 30 minutes to a few hours. Turn a couple of times. A word of caution: Place marinating chicken in a baking dish or on a platter. Freezer bags have been known to leak. This is especially true if the breasts were flattened in it.
4. Remove breasts from marinade. Lightly brush with olive oil.
5. Liberally sprinkle both sides of the breasts with the meat rub. Return to refrigerator and allow to sit for 15 minutes.
6. Prepare the grill for two-zone cooking (a hot side and a cool side) over high heat (about 450°F 235°C) Be sure your cooking grates are clean and well oiled.
7. Spread the wood chips evenly over the coals or make a foil packet with pierced holes for the chips if using a gas or electric grill.
8. When the chips begin to smoke, place the chicken breasts on the cool side of the grill for about 10 minutes, grill lid down. (This is the Smokin' part...Yum!)
9. Move breasts directly over the fire. Grill for about 5 minutes or until breasts are evenly browned. Flip and repeat on other side. Continue to cook until an instant read thermometer inserted into the thickest part of breast registers 165°F (75°C). If the breasts begin to blacken before the desired temperature is reached, simply move them to the cool side of the grill to finish cooking.
10. Remove breasts from the grill and allow to rest until cool enough to handle. Shred with two forks or pull by hand. They can also be finely chopped.
11. Serve with buns, BBQ sauce and any other desired toppings.

Notes

Besides BBQ sauce, other toppings include chopped onions, diced jalapenos, hot sauce and of course, coleslaw.

3.3.2998

Recipe © 2011 Gary Glen | Photo © 2011 Gary Glen | All rights reserved

Pulled chicken sandwiches get lonely without side dishes. Here’s some of my favorites.

Seasoned Homemade Fries Who doesn’t love fries? Give these homemade seasoned fries a try. They’re easy, a little spicy and can be cooked to your preference. Click the image for the recipe.

Baked Bean Salad The disadvantage with great baked beans is a long cooking time. So, I created this baked bean salad for when I’m short on time. Click the image for the recipe.

Southern Coleslaw Barbeque and coleslaw are a natural together. This vinegar based slaw is typical of what’s served at a good ol’ Southern style barbeque. Click the image for the recipe.