Sticky BBQ Chicken Sandwich with Pickles & Lancashire cheese
Sticky BBQ pulled chicken thighs loaded with pickled gherkin, red cabbage slaw, & grated Lancashire cheese
Double the chicken and onion and use two packets of Puréety Sticky BBQ Glaze to batch cook for another meal. Try the chicken in wraps or simply on rice for a quick lunch/dinner
Cooking Method
- Pre-heat the oven to 180c or 160c fan oven gas mark 4
- Trim any gristle or sinewy from the thighs
- In a bowl or tray, coat the thighs in the Sticky BBQ glaze, and then put into an oven proof dish with the diced red onion
- Leave the glaze to develop for 5-30 mins, then cover with foil
- Cook for 25 mins covered with foil. Then remove the foil and cook for a further 20 mins turning occasionally, or until the chicken thighs are cooked through and tender
- While the chicken cooks, make the coleslaw, by mixing the mayonnaise and coleslaw mix
- Then using two forks, shred and tear the meat
- Toast the brioche buns and build the sandwich with the baby gem lettuce, Sticky BBQ chicken, BBQ sauce, coleslaw, pickles and grated cheese.
Ingredients
- 400g Chicken Thigh , Trimmed
- 1each Red Onion , Sliced
- 1each Baby Gem Lettuce , Rinsed
- 4each Pickled Gherkins , Sliced
- 150g Coleslaw Mix (Red Cabbage/Onion/Carrot)
- 50g Mayonnaise
- 50g Cheese , Grated
- 50g BBQ Sauce
- 4each Brioche Bun
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