Texas-Style BBQ Pulled Chicken Sandwich

On a Pretzel Bun with Green Onion Slaw

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Wheat, Soy

A note about serious food allergies

The phrase "everything's bigger in Texas" usually applies to (at least in the 80s) big hair, big shoulder pads, and, of course, huge portions of mouth-watering, finger-licking-good grub. This sweet and tangy BBQ chicken sandwich with cool, zesty slaw is no exception. We start with tender pulled chicken slathered in a chef-made smoky BBQ sauce, top it with crunchy, tart cider slaw, and sandwich it all between a soft, pretzel bun. Grab a few napkins and a cold beverage - you're going to need both hands to tackle this Lone Star State meal.

In Your Box (serves 2)

  • 2 Green Onions
  • 64 oz. Boneless Skinless Chicken Thighs
  • Info
    2 Pretzel Buns
  • Info
    1.875 oz. Mayonnaise
  • 1 tsp. Sugar
  • 1 tsp. Paprika
  • ½ fl. oz. Apple Cider Vinegar
  • 4 oz. Slaw Mix
  • 4½ oz. BBQ Sauce
  • Nutrition (per serving)

  • Calories
    1020
  • Carbohydrates
    64g
  • Fat
    55g
  • Protein
    63g
  • Sodium
    1325mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Baking Sheets
  • 3 Mixing Bowls
  • 1 Small Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat the oven to 375 degrees and prepare 2 baking sheets with foil or use a nonstick baking sheet. Throughly rinse produce and pat dry. Thinly slice green onions on a bias (angle). Rinse chicken thighs and pat dry. Slice pretzel buns in half and place on the baking sheet. Toast for 3-5 minutes, or until desired crustiness is achieved. Remove buns from oven and set aside warm in a paper towel or cloth until ready to serve.

  • Step 2 - Roast the Chicken Thighs
    2

    Roast the Chicken Thighs

    Trim any fat from chicken thighs. Place the chicken in a large mixing bowl. Add 1 tsp. olive oil, and a pinch of salt and pepper. Mix, ensuring thighs are coated with the oil and spices. Arrange coated chicken on the second baking sheet and bake in the oven for 10-12 minutes, or until internal temperature reaches 165 degrees. Remove from oven and allow to cool for a few minutes.

  • Step 3 - Prepare the Slaw
    3

    Prepare the Slaw

    In a mixing bowl, combine mayonnaise, sugar, paprika, half the green onions (reserving the rest for garnish), and apple cider vinegar. Add the slaw mix and coat with the dressing. Season with a pinch of salt and pepper. Chill in refrigerator until ready to serve.

  • Step 4 - Pull and Sauce the Chicken
    4

    Pull and Sauce the Chicken

    When chicken is cool, use 2 forks to pull chicken in opposite direction, raking against the meat and shredding it into strip-like pieces. Place pulled chicken in a mixing bowl and add BBQ sauce. Mix to ensure chicken is completely coated. Reheat the chicken in a small pan or pot until warm.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    Place toasted pretzel bun in the middle of the plate. Top bottom half with a mound of pulled BBQ chicken. Top the sandwich with the slaw or serve the slaw in a small dish next to the sandwich. Garnish with remaining green onion.