Go Back

Shredded, Saucy BBQ Chicken Sammies

This recipe creates flavorful shredded BBQ chicken sandwiches. Boneless chicken breasts are gently poached in a beer and stock mixture, then shredded and combined with a rich, savory sauce made from sautéed aromatics, spices, brown sugar, and tomato paste. The saucy chicken is served on soft buns, perfectly complemented by a bright, sweet, and sour pickle relish for a quick and satisfying meal.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 6 people
Calories 2138.2 kcal

Equipment

  • 1 Small to medium skillet
  • 1 Medium Skillet
  • 1 Medium Mixing Bowl
  • 2 Forks for shredding chicken
  • 1 Chef's Knife and Cutting Board

Ingredients
  

Main

  • 1 cup chicken stock
  • 1 bottle Mexican beer
  • 4 pieces 6 ounces each boneless, skinless chicken breast
  • 2 tablespoons extra-virgin olive oil 2 turns of the pan
  • 2 cloves garlic chopped
  • 1 medium onion peeled and finely chopped
  • 2 tablespoons Worcestershire sauce eyeball it
  • 1 tablespoon hot sauce recommended: Tabasco
  • 2 tablespoons grill seasoning blend recommended: Montreal Steak Seasoning, by McCormick
  • 3 tablespoons dark brown sugar
  • 4 tablespoons tomato paste
  • 1 large sour deli pickle chopped
  • 6 to 8 slices sweet bread and butter pickles chopped
  • 6 to 8 slices sweet bread and butter pickles chopped
  • 6 soft sammy buns such as soft burger rolls, split

Instructions
 

  • Bring liquids to a simmer in a small to medium skillet and slide in the chicken breast meat. Gently poach the chicken 10 minutes, turning once about after 5 minutes.
  • While chicken poaches, heat a second medium skillet over medium low heat. To hot skillet, add extra-virgin olive oil and garlic and onion and gently saute until chicken is ready to come out of poaching liquids. Combine the next 5 ingredients in a medium bowl and reserve.
  • When the chicken has cooked through, add 2 ladles of the cooking liquid to the bowl, combining with the sauces, spices, brown sugar and tomato paste. Once the liquids and seasonings are combined, remove chicken, slice it, and transfer to the medium bowl. Using 2 forks, shred the chicken and combine with the liquids. Add the shredded chicken to the onions and garlic and combine well. Simmer together 5 to 10 minutes, using extra cooking liquids to make your chicken as saucy as you like.
  • Combine sour and sweet pickles in a small bowl. Split rolls and fill with scoops of shredded chicken. Top with pickle relish and serve.

Notes

For perfectly tender chicken, ensure the poaching liquid is a gentle simmer, not a rolling boil, and avoid overcooking. Shredding the chicken while it's still warm will make the process much easier and yield a better texture. The combination of sour and sweet pickles is crucial for balancing the richness of the BBQ chicken; dice them finely to create a cohesive relish. To enhance the overall flavor, consider adding a pinch of smoked paprika to the sauce. Adjust the sauce consistency by adding more poaching liquid until it reaches your desired level of sauciness. A quick toast of the sammy buns before assembly will add a delightful textural contrast.