Pulled Chicken Sandwiches with Root Beer Barbecue Sauce

Looking for a hearty dinner? Then check out this great chicken sandwich served with root beer sauce.

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( 12 Ratings)

12 Ratings

5 Stars 58%

4 Stars 17%

3 Stars 25%

2 Stars

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Member Reviews ( 6 )

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Prep Time 15 min
Total Time 40 min
Servings 4

Ingredients

Sauce

1/2: cup root beer

1/2: cup ketchup

3: tablespoons cider vinegar

2: tablespoons yellow mustard

1: tablespoon packed brown sugar

2: teaspoons Worcestershire sauce

1/4: teaspoon salt

1/4: teaspoon freshly ground pepper

1/8: teaspoon ground ginger

1: clove garlic, smashed

: Dash of red pepper sauce

Sandwiches

1: deli rotisserie chicken (unflavored), skin and bones removed, shredded (about 3 cups)

4: kaiser rolls, split

2: cups purchased coleslaw

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Directions

1 In 2-quart saucepan, heat all sauce ingredients to boiling over medium heat, stirring frequently. Reduce heat to medium-low and simmer 20 minutes, stirring occasionally to prevent scorching. Remove garlic clove.
2 Add shredded chicken to sauce and stir until chicken is evenly coated. Heat over low heat, stirring constantly, until chicken is hot.
3 Place about 1 cup chicken mixture on bottom of each roll and top with about 1/2 cup coleslaw and bun top.

EXPERT TIPS

Expert Tips

Why it Works: The Dark Side of Chicken Every Thanksgiving you hear the debate: Some people like dark meat and others white. Other than their location (white meat on the breast; dark meat the thigh and leg) what makes one different from the other? The answer lies in how the bird uses the muscles in these locations. Muscles used for endurance exercise (running and walking, for example) need plenty of blood flow and fat, qualities that make the meat in these areas darker. Conversely, those muscles that see little work (like the breast) have less blood flow and fat, making them light in color. This also explains why dark and white meats cook differently. Dark meat, dense with extra bits of fat, takes longer to cook compared to white.

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