PULLED CHICKEN SANDWICHES with BOURBON ORANGE CORIANDER BARBECUE SAUCE
Adapted via Joy the Baker
Serves: 6 to 8 (sauce makes about 2 1/2 cups)
For the sauce:
♦ 3 tbsp olive oil
♦ 1 medium onion, diced
♦ 2 cloves garlic, minced
♦ 1/2 cup bourbon
♦ 1/2 cup freshly squeezed orange juice
♦ 1/2 cup cider vinegar
♦ 1 cup ketchup
♦ 1/2 cup brown sugar (1/3 cup if you’d like it less sweet)
♦ 1/4 cup molasses
♦ 2 tbsp Worcestershire sauce
♦ 1/2 tsp orange zest
♦ 3/4 tsp ground coriander
♦ 1 tsp coarse ground black pepper
♦ 1/2 tsp salt
For the chicken:
♦ 4 boneless, skinless chicken breasts
♦ 6 to 8 hamburger buns
To make the sauce: Heat olive oil over medium heat in a medium saucepan. Add onions and saute until translucent and slightly browned, 3 to 5 minutes. Add garlic and saute for 1 minute more. Lower heat to low and add bourbon. Scrape the browned bits of onion and garlic from the bottom of the pan as the bourbon heats. Add the remaining ingredients. Bring mixture to a simmer and cook for 30 to 45 minutes, until reduced and thickened. Feel free to add a tablespoon or two more of orange juice for a more citrus-y finish. Serve over cooked chicken, on top of meat loaf, cheese burgers or in lieu of any recipe calling for barbecue sauce (mixture can be stored in an airtight container in the refrigerator for up to a week).
To cook the chicken: bring a large pot of water to a boil; add a touch of salt and chicken; reduce to a low boil and allow to cook for 30 minutes (or until cooked through). Once done, allow the chicken to cool for at least 10 minutes – shred the chicken using two forks, holding with one while pulling the meat with the other.
To read more about this dish and my musical pairing, click HERE.