BBQ Pulled Chicken Sandwich

Ingredients

• 2 tablespoons frying oil
• 4 chicken breasts (2 lbs (900g))
• 1 teaspoon brown sugar
• 2 teaspoons chili powder*
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 cup honey bbq sauce
• 1/4 cup water
• 2 teaspoons Worcestershire sauce
• 2 teaspoons apple cider vinegar
• salt and pepper (to taste)
• 1 14 oz 400g bag coleslaw mix (or 1/2 small cabbage + 1 medium carrot)
• 1/4 cup mayo (55g)
• 1/4 cup Greek yogurt (65g)
• 1 1/2 tablespoons apple cider vinegar
• 1 teaspoon honey
• 1/4 teaspoon Dijon mustard
• salt and pepper (to taste)
• 7 brioche burger buns
• pickles

Instructions

1. 1

   --- Make the coleslaw: ---

2. 2

   Cut the cabbage very thinly, peel the carrot and grate it on the small holes of a box grater. Add to a large bowl.

3. 3

   Combine all the dressing ingredients (mayo, Greek yogurt, vinegar, honey, mustard) in a medium bowl, whisk until combined. Season with salt and pepper.

4. 4

   Add the dressing to the cabbage and toss until evenly coated. Season with salt and pepper. Add more honey and vinegar if necessary.

5. 5

   --- Make the bbq pulled chicken: ---

6. 6

   Pound the chicken breasts slightly in their thickest part.

7. 7

   Mix the spices in a small bowl (sugar, chili powder, onion powder, garlic powder) and rub the chicken with the mix on all sides. Season with salt and pepper.

8. 8

   Heat the oil in a large frying pan over high heat. When hot, add the chicken, sear it on both sides until browned. It doesn't have to be cooked through at this point.

9. 9

   Add the bbq sauce, water, vinegar, and Worcestershire sauce. Turn the breasts to coat them in the sauce.

10. 10

    Cover the pan with a lid and cook the chicken over low heat for 5-10 minutes or until cooked through. You can check if the chicken is done by measuring its temperature in the thickest part of the breast with an instant-read thermometer - it should be 165°F (74°C). You can also just cut the meat in its thickest part to check its color - it should be white and not pink.

11. 11

    When the chicken is ready, take the pan off the heat and shred the meat using two forks into bite-sized pieces. Toss the pulled chicken with the sauce until evenly coated.

12. 12

    --- Assemble your sandwich: ---

13. 13

    Heat some butter in a pan. Cut the buns in half and toast them in the pan until golden in color.

14. 14

    Put some pulled chicken over the bun, top with coleslaw and pickles. Cover with the second half of the bun.

15. 15

    Enjoy!