Name: Pulled Chicken Sandwiches Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Caribbean
Ingredients: 5 Boneless Chicken Breast or Thighs; 3 tablespoons Green Seasoning; 1 teaspoon Paprika; ½ teaspoon Cumin - ground; ½ teaspoon Allspice - ground; ¼ teaspoon Chili Powder; 2 tablespoons Honey; 200 ml Ketchup; 8 Hamburger Buns

Close up side shot of Pulled Chicken Sandwiches

How can you transform regular Grilled Chicken Sandwiches into something incredible? With this recipe for Pulled Chicken Sandwiches! We show you an easy way to make grilled chicken breasts to the next level with our mixture of herbs and seasonings. In this recipe, we will show you how easy it is to whip up this fun and flavorful twist on an ordinary grilled chicken sandwich by shredding the chicken and smothering it in a rich, delicious sauce. This is a great recipe to share with friends and family at your next backyard cookout.

Equipment Needed

Fork

Stainless Steel Measuring Spoons

Tongs

Whisk

Author: Rachael Ottier Hart

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Serves

Ingredients

Marinated Chicken

5 Boneless Chicken Breast or Thighs
3 tablespoons Green Seasoning
1 teaspoon Paprika
½ teaspoon Cumin - ground
½ teaspoon Allspice - ground
¼ teaspoon Chili Powder
2 tablespoons Honey
200 ml Ketchup
8 Hamburger Buns

Optional Sandwich Toppings

Tomato - sliced
Pickle Slices
Lettuce - shredded
Onions - sliced
Carrots - sliced

Instructions

Coat the chicken breasts in the green seasoning, paprika, cumin, allspice, chili powder, and honey, then let marinate in a container for at least an hour or overnight for stronger flavor.

Prepare the grill with cooking spray or brushing oil onto the grilling surface and bring the temperature to 450 °F/ 232 °C.

Once the grill is warmed and ready, place the marinated chicken breasts over direct heat and cook for 15-2 minutes, flipping every 3 minutes. Keep the marinade for the sauce.

When the chicken is cooked throughout, remove the heat and rest on a cutting board for 5 minutes while preparing the sauce.

While the chicken rests, place the remaining marinade into a saucepan, heat on medium-high, and mix in the ketchup until the sauce is simmering and has thickened to a syrup-like consistency, then remove from the heat.

Using two forks, shred the chicken breasts, place the shreds into the saucepan, and coat in the sauce.

Toast the buns over indirect heat or using an oven toaster until toasted, then assemble the sandwiches with the sauced and shredded chicken.

Serve warm with your choice of toppings and enjoy.