BBQ Pulled Chicken Sandwiches with Coleslaw
What foodie doesn’t dream about more cooking stuff? I know I’ve been eyeballing a Traeger Smoker for a while now with visions of smoked brisket dancing in my head. So, what am I supposed to do until the smoker fairy drops one in my lap? Well, for now I’ll grill on cedar planks, which turns out a succulent smoky chicken, perfect for BBQ sandwiches.
Yes, Traegers can occasionally be found at Costco doing a road show, but Costco has cedar planks too, which are far easier to budget. If you have a gas grill, the planks are all you’ll need to make this smoked chicken (see photos below). I made these BBQ Chicken Sandwiches with Coleslaw for a large gathering and heard from a couple of folks it was the best barbecue they had ever tasted. Give it a try to see for yourself.
Barbecue Pulled Chicken Sandwiches
Serves 6-8
8 whole chicken thigh — bone-in, skin removed
onion powder
granulated garlic
smoked paprika
sea salt and ground black pepper
1 7″x16″ cedar plank — untreated, designed for grilling
Sauce:
1 large onion — peeled and quartered
1/4 cup water
1 1/2 cups ketchup
1 1/2 cups apple cider
2 tablespoons palm coconut sugar or brown sugar
3 tablespoons Worcestershire sauce
4 tablespoons Dijon mustard
1/3 cup molasses
1/2 teaspoon ground black pepper
4 tablespoons apple cider vinegar
1 tablespoon liquid smoke flavoring
1 tablespoon olive oil
4 medium cloves garlic — minced
1 tablespoon chili powder
1/4 teaspoon cayenne pepper or a splash or two of Chipotle Tobasco
Soak cedar plank in water for an hour or so. Remove skin from chicken thighs. Sprinkle both sides of chicken pieces with onion powder, granulated garlic, paprika, salt and pepper.
On a gas grill, place soaked cedar plank directly over medium heat and allow wood to get hot, 3-5 minutes. Place chicken directly on the cedar plank and cook over medium-low heat (this will depend on the grill, so you may have to adjust the temp to be sure the plank stays hot enough).
As the chicken cooks, rotate one or two pieces at a time and cook directly on the grill for a few minutes, then back to the plank. This will help the chicken cook through. During the cooking process, the wood plank will char and smoke which is ideal. If the wood should begin to catch fire, simply spray those parts with a little water.
Once the chicken is cooked through, transfer to a rimmed baking sheet and allow to cool until easy to handle. This is the time to make the sauce.
FOR THE SAUCE: Process onion and water in food processor until pureed. Pass mixture through fine-mesh strainer into liquid measuring cup, pressing on solids; this should produce approximately 3/4 cup strained onion juice. Discard solids.
Whisk onion puree, ketchup, apple cider, sugar, Worcestershire, mustard, molasses, pepper, cider vinegar, and liquid smoke together in medium bowl. Heat oil in nonreactive saucepan over medium heat until shimmering; add garlic, chili powder, and cayenne and cook until fragrant, about 30 seconds.
Stir in ketchup mixture; increase heat to medium-high, bring to boil, reduce heat to medium-low, and simmer, uncovered, until flavors meld and sauce is slightly thickened, about 15 minutes. This will yield approximately 4 cups of sauce.
Remove chicken from the bone with fingers. Remove any gristle, fat, or connective tissue so that only the meat remains. Pull chicken meat apart so that it is in small strips and pieces.
To serve, toss chicken with desired amount of sauce in a separate large skillet or oven dish–add as little or as much sauce as you prefer. Extra sauce can be stored in the refrigerator. Heat chicken with sauce in the skillet over medium-low heat or in the oven at 350° until incorporated and heated through. Serve on Sprouted Wheat Buns with coleslaw on top.
BBQ Chicken Sandwich without Coleslaw
Shared on the following Blog Hops:
Hearth & Soul Hop
The Nourishing Gourmet Pennywise Platter Thursday
The Healthy Home Economist Monday Mania
Mom Trends Friday Food
Real Food Whole Health Fresh Bites Friday
I’m so happy to have found your post. I use cedar planks for salmon and it is wonderful. I have no idea why I never thought of going anything else on the planks. Thanks for sharing the recipe.
I like it specially knowing that you used thighs. Yum!
Awesome use of the cedar planks on your gasser! We do the same! Cedar’s great over heat because it doesn’t bow up like some of the hard woods (maple, cherry, etc.).
I just found your site on foodblogs.com and I love it! This chicken looks outstanding. Can’t wait to learn more from your posts!
Thanks so much, glad you stopped by
It is a great way to make chicken, hope you like it!
These look fantastic! I have used the planks for fish but not for chicken before. I will need to try. And yes, I literally have recipes come to me in my dreams!
Bree
http://www.skinnymommy.com
I know what you mean, it’s crazy how much I think of food–definitely in the middle of the night :/ Thanks for stopping by!
These look wonderful and I love the cedar plank treatment. But a smoker will complete your life! Ha, I’ll send a wish to the smoker fairies on your behalf.
Thanks for the wishes
When my husband read this, he declared himself the smoker fairy–made me laugh, but it is more likely that way! 
LOL
Oh wow that looks good! I’ve been on a quest for the perfect slaw but I don’t like mayo- any tips?
Yes! Back in June I posted three slaw recipes for a Test Kitchen Tuesday and loved all three http://savoringtoday.com/2011/06/28/beyond-classic-slaw-test-kitchen-tuesday/ One of them is creamy, but Greek yogurt is used instead of mayo. Also, you might even try substituting Greek yogurt for any slaw recipe using mayo…maybe add a little more honey if you do. Let me know what you think and if you find that perfect slaw
.
Thanks for sharing this great recipe!
Miz Helen
Pulled chicken sandwich looks delicious. thanks for sharing with hearth and soul blog hop.
I have enjoyed pulled pork for ages, but I was just introduced to the concpt of putting coleslaw on top of pulled pork last week. It was a delicious combination. Your recipe looks wonderful; thanks for sharing it with the Hearth and Soul Hop.
I’ve never cooked chicken on planks but that’s history now! This sandwich looks fantastic.
Oh, I think you will love the results. Thanks for stopping by and commenting, hope to see you again!
This chicken looks awesome! Bobby cedar planks salmon all of the time, but that’s it. He’s my grillmaster.
I’ll have to show him this post because I love the idea of cedar plank chicken! With your seasoning, I can imagine how absolutely delicious this chicken is. I would probably just eat it plan, no bread or anything! Have a wonderful Memorial Day weekend!
The cedar planks are awesome with chicken–bone-in thighs or boneless, skinless breasts too. If you try it, let me know how you like it.
The sandwich looks fantastic. I’m obsessed with kitchen toys and it’s a wonder I haven’t gotten around to planks or a smoker. In time.
Looks perfect with that coleslaw!
I’ve never cooked with Cedar Planks before, must try. How much smoky flavor do you get out of them though?
Hi Chris, thanks for stopping by and commenting. I’m glad I found your blog as well.
The cedar planks give a wonderful smoky flavor to the chicken, especially if the skin is removed before grilling. As you can see in the photo, there is a good amount of smoke produced as the planks char beneath the chicken–you should have as much smoky flavor as you would using a smoker. If you do try it, let me know how it goes for you.
These rolls look divine and the chicken with its smoky flavour must be amazing. I love to use the BBQ during summer. It gives the food great flavour and it’s a very relaxing way to cook. xx
Hotly Spiced recently posted..The Plague
I’ve been super into barbecue lately, and this looks like a wonderful dish to try out. I can’t wait to give it a whirl.
Okay.. I am in love with this recipe. I have to make this before summer leaves for good. And Congrats, I will be featuring this on my favorite links of the week this Saturday
Purely.. Kay recently posted..Weekly Loves