Shredded Barbecue Chicken Sandwich

August 2, 2012 by Kenmore

Barbecue chicken makes a tasty sandwich. Pile some of this on your favorite bread, and we’re sure you’ll agree.


preparation time
0 mins

cook time




1 cup ketchup

0.25 cup cider vinegar

0.25 cup water

0.5 lemon juiced

1 tablespoons Worcestershire sauce

1 tablespoons molasses

1 tablespoons Dijon mustard

1 tablespoons chili powder

2 tablespoons dark brown sugar packed

1 teaspoons garlic finely minced

1 chipotle in adobo sauce seeded and chopped, plus 2 tbsp. adobo sauce

1.5 teaspoons kosher salt

4 chicken breasts

12 slices bread toasted


Make Sauce

Combine all sauce ingredients in heavy saucepan. Cook over medium-low heat, stirring to heat through and blend flavors, 10 to 12 minutes. Do not boil. Use immediately or refrigerate, covered, up to 2 weeks.

Grill Chicken

Pour half the sauce in a bowl, reserving the other half for later. Brush chicken with sauce, discarding any leftovers. Barbecue chicken on an indoor or outdoor grill until cooked (about 6 minutes a side); cool. Shred chicken by pulling it apart with fingers or shred in food processor. Add half of reserved barbecue sauce (or more if you like a heavier coating). Put chicken on toast and serve immediately.


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