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Pulled Chicken Sandwiches with Apple Cider and Cabbage Slaw

Jamie Purviance

  • People

    Serves 6

  • Prep Time

    25 mins

  • Grilling Time

    50 mins to 1 h

Ingredients
Instructions

the Ingredients

20151023095400 Row Poultry 35

Sauce

  • Completed step 2 cups apple cider or apple juice
  • Completed step ½ cup ketchup
  • Completed step 2 tablespoons plus 1 teaspoon cider vinegar
  • Completed step 1 tablespoon packed light brown sugar
  • Completed step ½ teaspoon granulated garlic
  • Completed step ¼ teaspoon mustard powder
  • Completed step ⅛ teaspoon ground cinnamon

Rub

  • Completed step 2 teaspoons paprika
  • Completed step 1 teaspoon granulated garlic
  • Completed step ½ teaspoon kosher salt
  • Completed step ¼ teaspoon pure ground chipotle chile
 
  • Completed step 2 tablespoons extra-virgin olive oil
  • Completed step 4 whole chicken legs, each about 12 ounces, skin removed

Slaw

  • Completed step 4 cups shredded coleslaw blend
  • Completed step ⅓ cup mayonnaise
  • Completed step 2 tablespoons apple cider or apple juice
  • Completed step 2 tablespoons cider vinegar
  • Completed step 1 teaspoon graulated sugar
  • Completed step ¼ teaspoon freshly ground black pepper
 
  • Completed step 6 hamburger buns, split
  • Completed step Bread-and-butter pickle chips (optional)

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a medium saucepan over medium-high heat on the stove, bring the apple cider to a boil and boil until reduced to ¾ cup, 10 to 12 minutes. Stir in the remaining sauce ingredients and return to a simmer. Reduce the heat to medium and continue simmering the sauce until it is slightly thickened, 8 to 10 minutes, stirring occasionally. Remove the saucepan from the heat and set aside.
  • In a small bowl combine the rub ingredients. Stir in the oil to make a wet rub. Brush the chicken legs evenly on both sides with the wet rub. Allow the chicken legs to stand at room temperature for 20 to 30 minutes before grilling. 
  • Prepare the grill for indirect cooking over medium heat (350° to 450°F). 
    Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Fill it halfway with room temperature water. Prepare the grill for cooking over medium heat (400°F).
  • Meanwhile, in a medium bowl combine the slaw ingredients and mix well. Set aside.
  • Brush the cooking grates clean. Grill the chicken legs over indirect medium heat, with the lid closed, until the juices run clear and the meat is no longer pink at the bone, 50 minutes to 1 hour, turning once. Remove the chicken legs from the grill and let rest until cool enough to handle, about 10 minutes. Toast the buns, cut side down, over direct heat, with the lid closed, for about 1 minute.
    Brush the cooking grates clean. Grill the chicken legs over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken (not touching the bone) registers 165°F, 50 minutes to 1 hour, turning once. Remove the chicken legs from the grill and let rest until cool enough to handle, about 10 minutes. Toast the buns, cut side down, over medium heat, with the lid closed, for about 1 minute.
    Brush the cooking grates clean. Grill the chicken legs over medium heat, with the lid closed, until the thickest part of the chicken (not touching the bone) registers 165°F, 50 minutes to 1 hour, turning once. Remove the chicken legs from the grill and let rest until cool enough to handle, about 10 minutes. Toast the buns, cut side down, over medium heat, with the lid closed, for about 1 minute.
  • Using two forks or your fingers, pull the chicken apart into shreds. Add the chicken to the saucepan with the sauce and return to the stove over medium heat; cook until hot, 2 to 3 minutes. Pile the chicken on the buns and top with coleslaw. Serve with bread-and-butter pickle chips, if desired.

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