Pulled Chicken Sandwiches with Vinegar Slaw

By Sprig Originals ✓ · cooked up in Sprig

Boneless chicken thighs braise low and slow in a smoky-sweet sauce until they shred with a fork, then the sauce reduces down thick and glossy so it clings instead of soaking into the bread. Buttered, griddled buns and a sharp cider-vinegar slaw piled right on top do the rest — this is the cheap, forgiving, weeknight version of a barbecue joint sandwich, and it tastes better on day two.

Ingredients

• 2 lb boneless skinless chicken thighs
• 1 1/2 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 1 tbsp neutral oil
• 1 small yellow onion, finely chopped
• 3/4 cup ketchup
• 1/3 cup apple cider vinegar
• 1/2 cup low-sodium chicken broth
• 3 tbsp dark brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp yellow mustard
• 1 tsp chili powder
• 1/4 tsp cayenne pepper (optional)

• 5 cups shredded green cabbage (about 1/2 small head)
• 1 medium carrot, coarsely grated
• 3 tbsp apple cider vinegar
• 2 tbsp neutral oil
• 1 tbsp mayonnaise
• 2 tsp granulated sugar
• 1/2 tsp celery seed
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

• 4 soft potato or brioche burger buns
• 2 tbsp unsalted butter, softened
• dill pickle chips, for serving

Instructions

1. Pat the chicken thighs dry and toss them in a bowl with the kosher salt, smoked paprika, garlic powder, and black pepper until evenly coated. Let sit at room temperature while you start the sauce.
2. Heat the oil in a large Dutch oven or deep skillet over medium-high heat until shimmering. Add the chicken in a single layer, working in two batches if needed, and sear 3 minutes per side just for color. Transfer to a plate.
3. Lower the heat to medium, add the chopped onion to the pan, and cook 4 to 5 minutes, scraping up the browned bits, until softened and translucent.
4. Stir in the ketchup, 1/3 cup cider vinegar, chicken broth, brown sugar, Worcestershire, yellow mustard, chili powder, and cayenne. Bring to a simmer.
5. Return the chicken and any juices to the pan, turning to coat. Cover, reduce the heat to low, and simmer at a lazy bubble for 40 to 45 minutes, turning the pieces once halfway, until a fork twists the meat apart with no resistance (internal temperature will be well past 190°F — that's what you want for shredding).
6. While the chicken braises, make the slaw: whisk the 3 tablespoons cider vinegar, oil, mayonnaise, sugar, celery seed, salt, and pepper in a large bowl. Add the cabbage and carrot and toss thoroughly. Refrigerate at least 20 minutes, tossing once more before serving, so it wilts slightly but stays crunchy.
7. Transfer the chicken to a cutting board or bowl and shred with two forks. Meanwhile, raise the heat under the sauce to medium-high and boil, stirring often, for 5 to 8 minutes, until it is thick enough to coat the back of a spoon and a spatula leaves a clear trail on the pan bottom. This step is what keeps the sandwich from going soggy.
8. Return the shredded chicken to the thickened sauce and fold to coat. Taste and adjust with a splash more vinegar for tang or a pinch of salt. Keep warm over low heat; if it tightens up too much, loosen with a tablespoon of broth at a time.
9. Split the buns, spread the cut sides with softened butter, and toast them butter-side down in a dry skillet or griddle over medium heat for 1 to 2 minutes, until deep golden and crisp at the edges.
10. Pile a generous 3/4 cup of pulled chicken onto each bottom bun, top with a big scoop of drained vinegar slaw and a few pickle chips, cap with the top bun, and press gently. Serve immediately, while the bun is still crisp.

Chef's tips

Nutrition (per serving, estimated)

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