Chef Richard Blais’ Pulled Chicken Sandwich

Saw chef Richard Blais make this on Dr. Oz today and it looked and sound so good I just to bring over here so that I could give it a try. Times do not include brine, cool time or rest time.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 12  chicken breasts

• Brine

• 4  quarts cold water
• 2  cups kosher salt
• 1  cup brown sugar
• 3  tablespoons black pepper
• 3  tablespoons garlic powder

• Carolina BBQ Sauce

• 1  cup prepared yellow mustard
• 1⁄2 cup sugar
• 1⁄4 cup light brown sugar
• 3⁄4 cup cider vinegar
• 1⁄4 cup  apple juice
• 2  tablespoons chili powder
• 1  tablespoon black pepper
• 1  teaspoon white pepper
• 1  teaspoon cayenne pepper
• 2  tablespoons garlic powder
• 2  tablespoons onion powder
• 1⁄2 tablespoon red pepper flakes
• 1⁄2 teaspoon soy sauce
• 2  tablespoons butter

• Coleslaw

• 1  head green cabbage (cored and shredded)
• 3  carrots (peeled and julienned or shredded)
• 1  tablespoon celery seed
• 1  tablespoon kosher salt
• 1  tablespoon black pepper
• 1⁄4 cup  of chines mustard
• 1⁄2 cup  of pickled ginger juice
• 3  tablespoons rice vinegar
• 1⁄2 cup parsley, chopped
• 3  bunches green onions (thinly sliced)

• Sandwich

•  tzatziki, to taste
• 6 -8  whole wheat hamburger buns

Directions

1. For brine: Heat to a simmer about 15 minutes. Cool to at least cold to touch. Pour over chicken to cover. Let the chicken brine for at least 1 hour. Wash and pat dry for smoking.
2. For BBQ sauce: Mix all except soy and butter. Simmer for 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes. Cool.
3. Grill the chicken basting with Carolina BBQ sauce, remove from heat and pull apart using forks.
4. For the coleslaw: Mix well and allow to rest for 10 minutes. Adjust salt and pepper to taste.
5. For the sandwich: Spread tzatziki on bottom whole wheat bun. Layer pulled chicken on top. Top with coleslaw.