Chef Richard Blais’ Pulled Chicken Sandwich

With reduced-sugar BBQ sauce and a whole wheat bun, this sandwich is less than half the calories of the traditional pulled pork dish. Barbeque is usually loaded with calories and fat, but not this version by Chef Richard Blais! Instead of pork, Richard uses chicken to make this tasty sandwich.

12 White meat chicken breasts
4 quarts Cold water
2 cups Kosher salt
1 cup Brown sugar
3 tbsp Black pepper
3 tbsp Garlic powder
1 cup Prepared yellow mustard
1/2 cup Sugar
1/4 cup Light brown sugar
3/4 cup Cider vinegar
1/4 cup Apple juice
2 tbsp Chili powder
1 tbsp Black pepper
1 tsp White pepper
1 tsp Cayenne pepper
2 tbsp Garlic powder
2 tbsp Onion powder
1/2 tbsp Red pepper flakes
1/2 tsp Soy sauce
2 tbsp Butter
1 head Green cabbage (cored and shredded)
3 Carrots (peeled and julienned or shredded)
1 tbsp Celery seed
1 tbsp Kosher salt
1 tbsp Black pepper
1/4 cup Chines mustard
1/2 cup Pickled ginger juice
3 tbsp Rice wine vinegar
1/2 cup Chopped parsley
3 bunches Green onions (thinly sliced)

For brine:
Heat cold water, 2 cups kosher salt, brown sugar, black pepper, and garlic powder to a simmer about 15 minutes. Cool to at least cold to touch. Pour over chicken to cover. Let the chicken brine for at least 1 hour. Wash and pat dry for smoking.

For BBQ sauce:
Mix yellow mustard, sugar, light brown sugar, cider vinegar, apple juice, chili powder, black pepper, white pepper, cayenne pepper, garlic powder, onion powder, and red pepper flakes. Simmer for 30 minutes. Stir in soy sauce and butter and simmer for 10 more minutes. Cool and store.

Grill the chicken with Carolina BBQ sauce and pull it.

For the coleslaw:
Mix cabbage, carrots, celery seed, salt, black pepper, chines mustard, pickled ginger juice, rice wine vinegar, parsley, and green onions well and allow to rest for 10 minutes. Adjust salt and pepper to taste.

For the sandwich:
Spread tzatziki on bottom whole wheat bun. Layer pulled chicken on top. Top with coleslaw.