BBQ Pulled Chicken Sandwich Buns
with Roasted Potato Wedges & Crunchy Slaw
Cooking time
30 minutes
Servings
4
Calories
1100 /serving
With winter doing its thing, we’re eager to roll up our sleeves and remember a hot weather go-to like Southern-style BBQ! Is there anything more comforting? The pulled chicken thighs in this burger bun sandwich will charm the whole family with tenderness and sweet BBQ sauciness. Pile each sandwich high with crunchy, mayonnaisy apple slaw and watch the kids gobble up their veggies. They’ll give you extra points for the potato wedges on the side.
We will send you:
- 4 Chicken thighs
- 2 Apples
- 300g Shredded cabbage
- 300g Carrots (orange or multicoloured)
- 900g Potatoes
- 120ml Mayonnaise
- 90ml Sweet, Savoury Honey-Dijon vinaigrette
- 120ml BBQ sauce
- 4 Classic hamburger buns
- 20g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)
Contains: Barley, Eggs, Milk, Mustard, Wheat
You will need:
Large pan
2 Sheet pans
Grater
Oil
3 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Aluminium foil
Microwave
Basting brush
Total Fat
56 g
Saturated Fat
11 g
Sodium
1600 mg
Total Carb
124 g
Sugars
39 g
Protein
32 g
Fibre
13 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 25 to 30 min., until browned and tender.
Cook & shred the chicken
Meanwhile, pat the chicken dry with paper towel; season with S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, 4 to 6 min. per side, until nicely browned and cooked through. Transfer to a shallow bowl, leaving any browned bits in the pan. Reserve the pan. Using two forks, shred the chicken.
Make the slaw
Meanwhile, grate the carrots. Core and cut the apples into matchsticks. In a large bowl, combine the mayo, all but 1 tbsp of the vinaigrette and a drizzle of oil. Add the cabbage, carrots, apples and S&P; toss well.
Make the sauce & coat the chicken
Heat the reserved pan on medium. Add the BBQ sauce, remaining vinaigrette, ½ cup water, 1 tbsp butter, the remaining spices and S&P; stir well. Return the chicken and cook, breaking it apart further, scraping up any browned bits from the bottom of the pan, 5 to 7 min., until the sauce has thickened and the chicken is coated.
Toast the buns & serve
When the potatoes have browned, remove from the oven and switch the oven to broil. In a small bowl, microwave 2 tbsp butter, in 15 sec. increments, until melted. Arrange the buns, cut-sides up, on a second sheet pan lined with aluminium foil. Brush with the melted butter. Broil, 2 to 3 min., until golden brown and toasted. Divide the bun bottoms and potatoes between your plates. Top each bun bottom with the chicken, a spoonful of the slaw and a bun top. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
