Pulled BBQ Chicken Sandwiches with Coleslaw

 

Chicken

· 3 pounds skinless, boneless chicken thighs

· 1 tablespoon extra virgin olive oil

· 1.5 teaspoons chili powder

· 1.5 teaspoons ground cumin

· .75 teaspoon kosher salt

 

BBQ Sauce

· 1.5 cups ketchup

· .5 cup cider vinegar

· .25 cup packed dark brown sugar

· 1 tablespoon unsulfured molasses

· 1 tablespoon Worcestershire sauce

· 1 tablespoon dry mustard powder

· 1.5 teaspoons freshly ground black pepper

· .25 to .5 teaspoon cayenne pepper

· 1.5 teaspoons kosher salt

· 1.5 teaspoons all natural liquid smoke (optional)

 

Steps

1) Preheat the oven to 350°F

2) Pat the chicken dry with paper towels. Trim away any extraneous fat. Put the chicken in a large baking dish. Drizzle with the oil. In a small bowl, combine the chili powder, cumin, and salt. Sprinkle over both sides of the chicken and rub to coat completely. Cover the dish tightly with foil. Bake for 1 hour, or until the chicken is cooked through and pulls apart easily.

3) For the BBQ sauce, in a medium saucepan over medium-high heat, whisk together the ketchup, vinegar, brown sugar, molasses, Worcestershire sauce, mustard
powder, black pepper, cayenne, salt, liquid smoke, if using, and .25 cup plus 2
tablespoons water. Let come to a boil, then reduce the heat to low and simmer for 15 minutes to let the flavors come together.

4) Use 2 forks to shred the chicken
into a medium bowl. Stir in as much or as little BBQ sauce as you like. Spoon the chicken and Coleslaw into the rolls.

 

From: Food Swings: 125+ recipes to enjoy your life of virtue & vice

By: Jessica Seinfeld