Pulled chicken open-faced sandwiches with sweet onions
To change up the traditional pulled pork, I decided to use chicken and it turned out extremely well. I could make up some cute reason for why I used English muffins instead of bread slices, but it’s simply because that’s what I had in the freezer. Honestly, it was a lucky turn of events because now I’ll always have my pulled chicken on them. They’re incredibly soft and good, and they add a feminine touch to this manly dish.
I’m not sure what I enjoyed more: eating them, or watching my friends try to eat them all ladylike despite them dripping everywhere.
Particularities
- ServesYields 12 open-faced sandwiches
- Prep time20 min
- Cook time1 hour
- Timeout2 hours
- FreezingFreezes well
Ingredients
- 1 large red onion, minced
- 1/4 cup water
- 1/4 cup lime juice
- 1/2 cup white vinegar
- 1/2 tablespoon dried oregano
- 2 tablespoons sugar
- 1 tablespoon salt
- 6 English muffins
For the chicken
- 10 chicken thighs, boneless and skinless
- 2 cups chicken broth
- 2 teaspoons mild paprika
- 1 tablespoon chili seasoning
- 2 teaspoons garlic powder
- 2 teaspoons powdered mustard
- 1/4 cup store-bought BBQ sauce of your choice
- 4 green onions, minced
Steps
- Put the onions in a bowl. Set aside.
- In a small saucepan, combine the water, lime juice, vinegar, oregano, sugar, and salt and bring to a boil.
- Pour over the onions, cover, and set aside for 30 minutes on the kitchen counter. Marinate in the refrigerator for 2 hours. Drain and set aside.
- Place all the pulled chicken ingredients in a pot and bring to a boil. Reduce the heat and simmer for 1 1/2 hours.
- Using two forks, shred the chicken in the sauce. Simmer for 30 more minutes.
- When it’s time to serve, separate the English muffins into tops and bottoms and grill (under the broiler or in the toaster). Garnish with pulled chicken and sweet onions.
Recipe published on August 19, 2018
