Pulled Chicken Sandwiches with Tangy Slaw

By ccavaletti

Ingredients

• 2-1/2 Tbsp turbinado or light brown sugar
• 1-1/4 tsp salt
• 1-1/4 tsp freshly ground black pepper
• 1/2 tsp sweet paprika
• 2 lbs bone-in, skinless chicken breasts
• 2/3 c cider vinegar
• 1 Tbsp ketchup
• 2 large cloves garlic, minced
• 1/8 tsp cayenne (optional)
• 3 c coleslaw mix (4.5 oz) or shredded cabbage
• 6 whole-grain hamburger buns

Details

Servings 6

Preparation

Step 1

Preheat oven to 375º. In a small bowl, mix 1/2 Tbsp of the sugar, 1 tsp each salt and pepper, and the paprika.

In a large baking dish, place the chicken breasts, bone side down, and rub with the spice mixture; cover with foil. Roast until cooked through, 35-40 minutes.

Transfer the chicken to a cutting board and let cook slightly (reserve the baking dish with the pan juices). Reduce the oven temperature to 275º

In a medium bowl, whisk the vinegar, ketchup, garlic, cayenne, in using, the remaining 2 Tbsp sugar and 1/4 tsp each salt and pepper for the sauce.

Using 2 forks, shred the chicken; discard the bones. Transfer the chicken to the reserved baking dish. Add 1/2 c of the sauce; toss to coat. Cover with foil and place in the oven until the chicken is heated through, about 20 minutes.

Toss the coleslaw mix with the remaining sauce. Pile the chicken on buns. Top the chicken with the slaw or serve it on the side.

From Everyday with Rachael Ray.