Chef Richard Blais’ Pulled Chicken Sandwich

Ingredients

  • 12 chicken breasts
  • 4 quarts cold water
  • 2 cups kosher salt
  • 1 cup brown sugar
  • 3 tablespoons black pepper
  • 3 tablespoons garlic powder
  • 1 cup prepared yellow mustard
  • + 24 more ingredients
    • ½ cup sugar
    • ¼ cup light brown sugar
    • ¾ cup cider vinegar
    • ¼ 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
    • ½ tablespoon red pepper flakes
    • ½ teaspoon soy sauce
    • 2 tablespoons butter
    • 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
    • ¼ cup of chines mustard
    • ½ cup of pickled ginger juice
    • 3 tablespoons rice vinegar
    • ½ cup parsley, chopped
    • 3 bunches green onions (thinly sliced)
    • 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...

View full recipe at SpringPad

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