Best 2 Shredded Saucy Bbq Chicken Sammiessandwiches Rachael Ray Recipes

Indulge in a delightful culinary journey with our collection of shredded saucy BBQ chicken sammies recipes, inspired by the renowned chef Rachael Ray. These mouthwatering sandwiches, bursting with smoky, tangy, and tender flavors, are sure to tantalize your taste buds and leave you craving more. From the classic Southern-style pulled chicken sandwich to unique variations featuring zesty sauces and creative toppings, our recipes offer a diverse range of options to suit every palate. Get ready to elevate your next meal with these delectable shredded saucy BBQ chicken sammies, perfect for backyard gatherings, picnics, or a cozy family dinner.

Check out the recipes below so you can choose the best recipe for yourself!

SHREDDED SAUCY BBQ CHICKEN SAMMIES/SANDWICHES - RACHAEL RAY

Shredded Saucy BBQ Chicken Sammies/Sandwiches - Rachael Ray image

Make and share this Shredded Saucy BBQ Chicken Sammies/Sandwiches - Rachael Ray recipe from Food.com.

Provided by looneytunesfan

Categories Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup chicken stock
1 (12 ounce) bottle mexican beer
4 pieces boneless skinless chicken breasts
2 tablespoons extra virgin olive oil
2 garlic cloves, chopped
1 medium onion, peeled and finely chopped
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
2 tablespoons grill seasoning
3 tablespoons dark brown sugar
4 tablespoons tomato paste
1 large sour deli pickle, chopped
6 -8 slices sweet bread and butter pickles, chopped
6 soft buns, split

Steps:

Bring liquids to a simmer in a small to medium skillet and slide in the chicken breast meat. Gently poach the chicken 10 minutes, turning once about after 5 minutes.
While chicken poaches, heat a second medium skillet over medium low heat. To hot skillet, add extra-virgin olive oil and garlic and onion and gently saute until chicken is ready to come out of poaching liquids. Combine the next 5 ingredients in a medium bowl and reserve.
When the chicken has cooked through, add 2 ladles of the cooking liquid to the bowl, combining with the sauces, spices, brown sugar and tomato paste. Once the liquids and seasonings are combined, remove chicken, slice it, and transfer to the medium bowl. Using 2 forks, shred the chicken and combine with the liquids. Add the shredded chicken to the onions and garlic and combine well. Simmer together 5 to 10 minutes, using extra cooking liquids to make your chicken as saucy as you like.
Combine sour and sweet pickles in a small bowl. Split rolls and fill with scoops of shredded chicken. Top with pickle relish and serve.

Nutrition Facts : Calories 258.3, Fat 7, SaturatedFat 1.2, Cholesterol 1.2, Sodium 813.5, Carbohydrate 39.3, Fiber 2.1, Sugar 14.2, Protein 6.3

PULLED CHICKEN WITH BOURBON BBQ

Pulled Chicken with Bourbon BBQ image

Provided by Rachael Ray : Food Network

Time 2h

Yield 4 servings

Number Of Ingredients 33

Ingredients

1 cup ketchup
2 tablespoons dark amber maple syrup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 large cloves garlic, finely chopped
1/4 cup apricot all-fruit spread or preserves
2 shots good-quality bourbon
1 tablespoon orange zest
Coarsely ground black pepper
1 sweet potato, peeled and cut into small dice
Salt
1 tablespoon vegetable oil
1 large onion, chopped
4 cups Pulled Poached Chicken, recipe follows
1 cup poaching liquid from Pulled Poached Chicken, recipe follows
8 soft brioche or other rolls, split
1/4 cup vegetable oil
3 tablespoons cider vinegar
2 tablespoons agave or honey, or 2 teaspoons sugar
Juice of 1 lemon
2 cups shredded cabbage or slaw salad mix
1 small Honeycrisp or Fugi apple, peeled and grated on large holes of box grater or finely chopped
Salt and freshly ground black pepper
One 4-pound whole chicken
2 bay leaves
2 carrots, quartered
2 ribs celery, quartered
1 lemon, sliced
1 large onion, quartered with root end attached
A few black peppercorns
A few stems fresh rosemary
A few stems fresh thyme
Salt

Steps:

For the BBQ sauce: Combine the ketchup, brown sugar, maple syrup, vinegar, Worcestershire sauce and garlic in a small pot. Cook over medium-low heat until thickened, 25 to 30 minutes. Stir in the apricot preserves, bourbon and orange zest until well combined. Season with coarsely ground black pepper.
For the sandwiches: Cover the sweet potatoes with water in a small pot and season with salt. Bring to a boil and cook for 5 minutes. Drain.
Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the onions and cook until softened, 10 to 15 minutes. Add the sweet potatoes, Pulled Poached Chicken and poaching liquid (or store-bought chicken stock), then pour the BBQ sauce over top. Simmer until the chicken is heated through.
For the slaw: Combine the vegetable oil, vinegar, agave and lemon juice in a large bowl. Add the cabbage and apples and toss to combine. Season with salt and pepper.
To serve: Pile the BBQ chicken on the rolls and top with the apple slaw.
Place the chicken in a pot and add the bay leaves, carrots, celery, lemons, onions, peppercorns, rosemary, thyme and some salt. Cover with water and bring to a boil. Reduce the heat to a simmer and poach the chicken for 1 hour. When the chicken is cool enough to handle, discard the skin and bones, and separate the meat into bite-size pieces. Strain the stock and reserve.

Tips:

Choose the right chicken. For tender and juicy shredded chicken, use boneless, skinless chicken breasts or thighs. Dark meat, such as chicken thighs, has more flavor than white meat, but it can be a bit greasier. If you're using chicken breasts, you may want to pound them thin before cooking to ensure even cooking.
Use a flavorful BBQ sauce. The BBQ sauce is the star of the show in this recipe, so choose one that you love. You can use a store-bought sauce or make your own. If you're making your own, be sure to use a variety of spices and herbs to create a complex flavor.
Cook the chicken slowly. Shredded chicken is best when it's cooked slowly over low heat. This allows the chicken to absorb all of the flavors of the BBQ sauce and become tender and juicy.
Shred the chicken with two forks. Once the chicken is cooked, remove it from the pot and shred it with two forks. Be careful not to over-shred the chicken, or it will become dry.
Serve the shredded chicken on slider buns. Slider buns are the perfect size for these sandwiches. You can also use regular hamburger buns if you prefer.
Top the sandwiches with your favorite toppings. Some popular toppings for shredded chicken sandwiches include coleslaw, pickles, onions, and cheese.

Conclusion:

Shredded saucy BBQ chicken sammies are a delicious and easy-to-make meal that is perfect for any occasion. They're perfect for a casual lunch or dinner, or you can serve them at a party or potluck. With a few simple ingredients and a little bit of time, you can make these sandwiches that everyone will love.