Pulled Chicken Barbecue Sandwiches

Chicken Barbecue Sandwiches-small

Home cooking is where it’s at. On Cristina Ferrare’s Big Bowl of Love, Cristina opens up her home, introducing viewers to her family and friends, and favorite foods. The mom, author and former talk show host has a brand new cookbook to accompany her almost-new cooking show (you can watch episodes here, on the OWN network) — it arrived on my desk last week, and it’s gorgeous.

The book is user-friendly, with plenty of photos and simple recipes that use ingredients most of us likely have on hand in our own kitchens. There’s also plenty of comfort food – a common theme in her TV series — like these barbecue chicken sandwiches. Who says only pork can be pulled and served on a bun with creamy coleslaw? Chicken is far quicker. I imagine this recipe would do well in a slow cooker, too.

Chicken Barbecue Sandwiches

These sandwiches are so easy to make, it’s embarrassing. They’re great for when you have college kids and the gang comes over, but you’ll need some extra napkins! Reprinted with permission from Cristina Ferrare’s Big Bowl of Love (Sterling Epicure).

8 chicken thighs, washed and dried well
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon chili powder
2 tablespoons olive oil
2 cups of your favorite barbecue sauce
6 kaiser rolls or whole wheat hamburger buns, toasted
creamy coleslaw

Preheat the oven to 350°F.

Remove the skin from thighs.

To make the rub for the thighs, in a bowl combine onion powder, garlic powder, brown sugar, and chili powder. Mix well.

Place the chicken in a roasting pan, and drizzle the olive oil over the thighs. Use your hands to completely coat the chicken with the oil. Sprinkle on the rub, using your hands to spread the rub all over the thighs. Pour the barbecue sauce over the chicken, and turn to coat both sides (don’t rub).

Cover with aluminum foil and bake for 1 hour. Remove foil and baste every 15 minutes for 45 more minutes, until the meat literally falls off the bone. While baking, add water 1/4 cup at a time if the bottom of roasting pan get too dry.

Transfer the chicken to a large platter and let sit for 5 minutes. Shred the thigh meat, using two forks to pull the meat apart while it’s hot.

Toast the kaiser rolls. Divide the meat evenly on the 6 rolls, and top each sandwich with some of the barbecue sauce—pan drippings. Put as much slaw as you would like on your sandwich!

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