Name: Pulled BBQ Chicken Sandwich
Prep time: 50 min
Cook time: 70 min
Total time: 120 min
Ingredients: 1 whole chicken; 1/2 cup dry rub; 1 lemon; 1/4 cup butter (melted); 6 brioche buns; 2 cups BBQ sauce (Sweet Baby Ray's); 1 cup ketchup; 1 cup pineapple juice; 1 cup apple cider vinegar; 1 yellow onion (minced); 4 cloves garlic (smashed and minced); 2 tbsp salt; 1 tbsp pepper; 1 yellow onion (sliced into strips); 1 cup flour; 1 tbsp dry rub; 1/4 cup buttermilk

Recipe Print Comments

This recipe was submitted to me by The Duck Dive in San Diego, courtesy of Chef Ryan Tuskan. It looks and sounds so amazing, I just thought I had to share it with you all here! There is some time and prep involved, but the end result is so perfectly delicious, it’s worth every minute.

I haven’t made it yet, but based on the reviews on The Duck Dive’s Facebook page, I am sure it’s a guaranteed success. If you’ve dined there, or had this sandwich, please feel free to share your experience with us in the comments section!

Pulled BBQ Chicken Sandwich

This recipe was submitted to me by The Duck Dive in San Diego, courtesy of Chef Ryan Tuskan. It looks and sounds so amazing, I just thought I had to share it with you all here!

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Course: Brunch, Lunch, Main Dish

Cuisine: American

Prep Time: 50 minutes

Cook Time: 1 hour 10 minutes

Total Time: 2 hours

Servings: servings

Calories: 1005kcal

Author: Ben Rayl

Ingredients

for the sandwich:

1 whole chicken
½ cup dry rub
1 lemon
¼ cup butter - melted
6 brioche buns

for the BBQ sauce:

2 cups BBQ sauce - Sweet Baby Ray's
1 cup ketchup
1 cup pineapple juice
1 cup apple cider vinegar
1 yellow onion - minced
4 cloves garlic - smashed and minced
2 tablespoon salt
1 tablespoon pepper

for the onion strings:

1 yellow onion - sliced into strips
1 cup flour
1 tablespoon dry rub
¼ cup buttermilk

Instructions

for the pulled chicken:

Preheat oven or barbecue to 350 degrees.
Smother the chicken inside and out with dry rub, and place on chicken stand.
Squeeze lemon juice over the upright chicken and then drizzle with the melted butter.
Let chicken cook for 60-80 minutes.
Let cooked chicken sit for 30 minutes to cool.
Hand shred cooled chicken for sandwiches.
Toss shredded chicken in BBQ sauce

for the bbq sauce:

Place all ingredients into a pot and bring to a simmer.
Immediately shut off the heat when sauce reaches a simmer. If you let the sauce boil, it will turn bitter and scorch the bottom of the pan.
Use immersion blender to smooth out sauce.

For the crispy onion strings:

Preheat a small pan of oil to 350 degrees.
Dredge the onion strings first in the buttermilk then into the seasoned flour.
Fry small batches of onion strings at a time in the oil to ensure crispy strings.
Let onion strings drain on cooling rack and reserve for sandwich preparation.