Pulled Chicken Sandwich with Blue Cheese Coleslaw

Circle B Kitchen

Serves 4

This coleslaw recipe is also great with feta cheese!!

2 lbs boneless chicken thighs

1 ½ cups of your favorite BBQ sauce (or see below)

Blue cheese coleslaw (recipe follows)

4 fresh sandwich rolls or burger buns

For the chicken:

Place 1/2 cup of the BBQ sauce in a large skillet. Sprinkle the chicken with salt and pepper, add to the skillet and cook over medium heat for about 5 minutes. Turn the chicken and cook another 5 minutes. Reduce the heat to low, cover the pan and let the chicken simmer for 20 minutes. Remove from the heat and use 2 forks to shred or “pull” the chicken. Or you can let the chicken cool enough to handle and use your fingers to shred. Add more sauce to the chicken until it’s moist and lightly sauced.

For the Sauce:

Yield = 3 cups

2 cups good quality ketchup

1 cup water

1/2 Tbs garlic powder

1/2 Tbs onion powder

1 Tbs dried oregano

1 Tbs molasses

1 Tbs. honey

1 tsp. Hickory Smoke Seasoning

2 Tbs Dijon mustard

1/3 cup plus 2 tablespoons brown sugar

1 tsp celery salt

1/2 Tbs apple cider vinegar

1Tbs lemon juice

1/2 Tbs black pepper

Place all ingredients in a sauce pot. Bring to a boil and simmer for 30 minutes. Season to taste for salt. This will make more than you need for the recipe, but will keep quite well in a sealed container in the fridge.

Blue Cheese Coleslaw

1/3 cup light mayonnaise

1 ½ tablespoons apple cider vinegar

¼ tsp celery seed

½ tsp black pepper

1/3 cup crumbled blue cheese (preferably a mild variety)

¼ cup buttermilk

Salt to taste

2 cups shredded cabbage

Mix together the first 7 ingredients and combine with the shredded cabbage. Increase or decrease the amount of blue cheese and salt to your taste.

A yummy coleslaw variation:

Instead of blue cheese, I sometimes use feta cheese and then add 1 teaspoon of Dijon mustard and 1 teaspoon sugar.