Meal Kit
Texas-Style BBQ Pulled Chicken Sandwich
On a Pretzel Bun with Green Onion Slaw
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Eggs, Wheat, Soy
Chef
Justin Paruszkiewicz
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)
- 64 oz. Boneless Skinless Chicken Thighs
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2 Pretzel Buns
- 4½ oz. BBQ Sauce
- 4 oz. Slaw Mix
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1.875 oz. Mayonnaise
- 2 Green Onions
- ½ fl. oz. Apple Cider Vinegar
- 1 tsp. Sugar
- 1 tsp. Paprika
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) GqnwodOW
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Calories2020
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Carbohydrates84g
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Net Carbs80g
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Fat113g
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Protein175g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Baking Sheets
- 3 Mixing Bowls
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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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.
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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.
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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.
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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.
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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.
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