Today’s guest recipe from Holly Clegg comes from her Too Hot in the Kitchen cookbook. Maybe it should be called Too Hot and Too Busy to Cook In the Kitchen since so many of Holly’s recipe are easy and quick like this one for pulled chicken sandwiches.
Too busy to cook?
Looking for a quick dinner this hectic time of year? Or an easy no-fuss BBQ recipe for Labor Day? Whether you grill or not, you’ll have a guaranteed hit with my Pulled Chicken recipe. A great make-ahead recipe, this recipe can be a crowd pleaser to serve buffet style. A perfectly balanced tangy and sweet savory barbecue sauce cooks with the chicken in one pot in no time at all.
If you want another step-saver, rotisserie chicken from the grocery store may be used by heating it in the sauce.
Open Faced Pulled Chicken Sandwiches
Serve with your favorite barbecue condiments—I like red onions and pickles. Try with Brie, for a fantastic addition.
- 1/4 cup ketchup
- 1 tablespoon cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon molasses
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground ginger
- 1 pound chicken breast tenders, cut into chunks
- 2 whole wheat buns, split and toasted
- In medium pot, combine all ingredients except chicken. Bring to boil, add chicken. Reduce heat, cover, and cook, stirring occasionally until chicken is tender, 20-25 minutes.
- When chicken is fall-apart tender, shred chicken using two forks. Pile on toasted buns.
- Serving size: Makes 4 servings with 1/2 cup pulled chicken
- Calories: 220
- Calories from Fat: 12%
- Total Fat: 3g
- Saturated fat: 1g
- Unsaturated fat: 2g
- Sodium: 429mg
- Total Carbohydrates: 20g
- Sugar: 2g
- Fiber: 29g
- Protein: 8g
- Cholesterol: 66mg
Spicy Advice: Try serving over Sweet Potato Cornmeal Biscuits.
Dietary Exchanges: 1 starch, 1/2 other carbohydrate, 3 very lean meat