Chef Richard Blais Pulled Chicken Sandwich
Get ready to elevate your sandwich game with Chef Richard Blais’ Pulled Chicken Sandwich—a masterful blend of tender, slow-cooked chicken thighs coated in a tangy and smoky barbecue sauce. This crowd-pleasing recipe combines bold flavors from smoked paprika, garlic powder, and a touch of brown sugar, all simmered to perfection with chicken stock and vinegar for a juicy, fall-apart texture. Served on soft, buttery brioche buns, these sandwiches are taken to the next level with optional toppings like crisp coleslaw and tangy pickles, adding crunch and zing to every bite. With just 15 minutes of prep and a slow-cook method that locks in flavor, this recipe is perfect for family dinners, barbecues, or game-day gatherings. Don’t miss out on this irresistible pulled chicken sandwich masterpiece!
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Ingredients
- 2 lbs Boneless, skinless chicken thighs
- 1 cup Barbecue sauce
- 1 cup Chicken stock
- 2 tbsp White vinegar
- 2 tbsp Brown sugar
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 6 pieces Brioche burger buns
- 2 cups Coleslaw (optional, for topping)
- 0.5 cup Pickles (optional, for topping)
Directions
Step 1
Prepare the chicken by seasoning it with salt, black pepper, smoked paprika, and garlic powder. Rub the seasonings evenly over all sides.
Step 2
In a large Dutch oven or heavy-bottomed pot, add the seasoned chicken thighs. Pour the chicken stock, barbecue sauce, white vinegar, and brown sugar over the chicken.
Step 3
Bring the mixture to a simmer over medium heat. Once simmering, lower the heat to low, cover with a lid, and let it cook for 2 ½ to 3 hours, or until the chicken is tender and easily shredded.
Step 4
Check the pot occasionally to ensure the liquid hasn’t dried out. Add a bit more chicken stock as needed to maintain a simmer and prevent burning.
Step 5
Once the chicken is fully cooked, remove it from the pot and place it in a large bowl. Use two forks to shred the chicken into bite-sized pieces.
Step 6
Return the shredded chicken to the pot with the remaining sauce, stirring to coat the meat evenly in the flavorful juices. Let the chicken and sauce cook together for another 10–15 minutes over low heat to blend flavors.
Step 7
Lightly toast the brioche buns for extra texture and flavor.
Step 8
Assemble each sandwich by layering the pulled chicken onto the bottom half of the bun. Add optional toppings such as coleslaw and pickles for added crunch and tanginess.
Step 9
Top with the other half of the bun, serve immediately, and enjoy your Chef Richard Blais Pulled Chicken Sandwich!
Nutrition Facts
| Serving size | (2613.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4604.0 |
| Total Fat 201.8g | 0% |
| Saturated Fat 58.6g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1359.3mg | 0% |
| Sodium 10592.7mg | 0% |
| Total Carbohydrate 385.2g | 0% |
| Dietary Fiber 20.4g | 0% |
| Total Sugars 188.5g | |
| Protein 293.5g | 0% |
| Vitamin D 63.5IU | 0% |
| Calcium 714.0mg | 0% |
| Iron 27.6mg | 0% |
| Potassium 4233.4mg | 0% |
Source of Calories