Citrus Barbeque Pulled Chicken

To contact us Click HERE

Citrus Barbeque Pulled Chicken 

These delicious pulled chicken sandwichesfeature a homemade citrus barbeque sauce that would also be great with thatleftover turkey from a holiday meal.  Sowhat did you do with your leftover turkey? I actually made a ham for Thanksgiving this year and you can see what Idid with those leftovers in my next post on Wednesday.  But if I did have leftover turkey it wouldhave been fantastic in this sauce.  Andsince this dish is made with boneless skinless chicken breasts, thesesandwiches are a much leaner alternative than those tangy pulled pork we alllove.  We can all afford to cut backwhere we can during the holiday season. And the sticky citrus barbecue sauce, is a welcomed change to accompanythe lighter meat choice featured in these sandwiches.   


Citrus Barbeque Pulled Chicken Preptime: 10 min Cooktime: 40 min
Ingredients

• 2 bonelessskinless chicken breasts
• 1 tbsp olive oil
• 1 tsp paprika
• ½ tsp garlic powder
• salt and pepper to taste  
• FOR THESAUCE:
• 2 slicesbacon, diced
• 1 small onion finely diced
• 2 cloves garlic, minced
• ½ cup applesauce
• ½ cup ketchup
• 2 tbsp steak sauce
• 2 tbsp orange marmalade
• ¼ cup brown sugar
• the juice and zest of an orange
• 1/3 cup of water
• 1 tbsp cider vinegar
• 1 tsp paprika
• 1 tsp sambal sauce, optional
• salt and pepper to taste
•  

Video Tutorial




Instructions

1. Preheat the oven to 350°F (or 175°C) and combine the chicken breasts in a bowl with the olive oil, paprika, garlic powder andsalt and pepper to taste.
2. Letthe chicken marinate for 10-15 minutes then add it to a baking sheet lined with foil and sprayed with nonstick spraythen bake it for 25 minutes while you make the barbecue sauce.
3. In a medium skillet, sauté the bacon until it juststarts to get crispy then add the onions and garlic and sauté until they juststart to soften and the bacon looks crisp. 
4. Drain any excess grease from the pan then add therest of the ingredients and stir to combine then cover and simmer on a low heatfor 15-20 minutes. 
5. Once thechicken has finished baking, let it rest for 10 minutes then using either 2forks or your hands, shred it into long strips then add it to the pan with the sauceand simmer together for about 5 minutes. Serve once the chicken is well coated in sauce and heated through. 

Notes:For a smooth sauceyou can blend the sauce with an immersion blender before stirring in thechicken.