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    Home » Sandwich Recipes

    Bourbon BBQ Pulled Chicken Sandwich

    BY: Ben Rayl PUBLISHED: 13 Feb, '15 UPDATED: 17 May, '21 2 Comments

    RecipePrintComments
    5 from 1 vote

    I’ve made BBQ sauce a few times, but I’d never written a recipe to go with them, so I decided with summer coming up – as soon as possible! – it was high time.  I wanted to do a sweeter sauce, not something too spicy or smoky, so I decided to go the bourbon route.

    Bourbon bbq chicken sandwich

     This is definitely a sweeter style sauce, if you want something a bit less sweet, then just cut back some on the molasses.  The bourbon flavor is definitely there – if you want the alcohol to cook off completely you should let it cook a bit longer with the onions.  Personally, I love the way this recipe comes out as written – it’s zesty, tangy, sweet and bourbony.  What’s not to love?

    I served this sandwich as a special on my food truck last week, and people went crazy about it.  If you’re a BBQ lover and on the lookout for new, easy sauces to make at home, I highly recommend you try this one.  It’s delicious.

    Bourbon bbq chicken sandwich e1512147229863

    Bourbon BBQ Pulled Chicken Sandwich

    I served this sandwich as a special on my food truck last week, and people went crazy about it.  If you’re a BBQ lover and on the lookout for new, easy sauces to make at home, I highly recommend you try this one.  It’s delicious.
    5 from 1 vote
    Print Pin Rate Save Saved! Share
    Course: Brunch, Main Dish
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 31 minutes
    Servings: 4 servings
    Calories: 846kcal
    Author: Ben Rayl

    Ingredients
     

    • 1 rotisserie chicken - meat removed and hand shredded
    • ½ onion - minced
    • 4 cloves garlic - minced
    • ¾ cup bourbon
    • ½ teaspoon black pepper
    • 2 cups ketchup
    • ⅓ cup cider vinegar
    • ½ cup molasses
    • ¼ cup dijon mustard
    • 3 tablespoon tabasco
    • 2 tablespoon Worcestershire sauce
    • 2 teaspoon paprika
    • 4 large Kaiser rolls

    Instructions

    • Put the onion, garlic and whiskey in a deep heavy bottomed skillet and cook over medium heat for about 10 minutes, or until the onion has softened completely.
    • Add the remaining ingredients, bring to a boil, then reduce the heat and allow to simmer for about 30 minutes - stirring often.
    • Add the shredded chicken and continue to cook for about 1 more hour, stirring often to make sure the chicken is constantly coated in sauce.
    • Toast the Kaiser rolls on both sides, put some pickle chips on the bottom bun - pile high with chicken and serve.

    Nutrition

    Calories: 846kcal | Carbohydrates: 103g | Protein: 50g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 2458mg | Potassium: 1273mg | Fiber: 3g | Sugar: 65g | Vitamin A: 728IU | Vitamin C: 19mg | Calcium: 194mg | Iron: 5mg

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      Recipe Rating




    1. Cheryl

      December 30, 2017 at 5:33 pm

      5 stars
      I saw this recipe today on fb and made it tonight. I had mostly everything at home except for the chicken and I used regular mustard instead of Dijon. This was so good! Hot and slightly sweet! Definitely a winner!

      Reply

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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