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Shredded Barbecue Chicken Sandwich

KM_0210_shred_bbq_chicken

Ingredients

  • 1 cup ketchup
  • ¼ cup cider vinegar
  • ¼ cup water
  • Juice of ½ lemon
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. molasses
  • 1 tbsp. Dijon mustard
  • 1 tbsp. chili powder
  • 2 tbsp. (packed) dark brown sugar
  • 1 tsp. finely minced garlic
  • 1 chipotle in adobo sauce, seeded and chopped, plus 2 teaspoons adobo sauce
  • 1½ tsp. kosher salt
  • 4 chicken breasts
  • 12 slices toasted bread

 

Preparation

  • 1 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.
  • 2 Grill chicken: Pour half the sauce in a bowl, reserving the other half for later. Brush chicken with sauce, discarding any leftovers. Barbeque 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 barbeque sauce (or more if you like a heavier coating). Put chicken on toast and serve immediately.

Makes 6 sandwiches.

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