BBQ Pulled Chicken is a summer favorite for my family. This chicken can be made on your indoor or outdoor grill. This sweet and tangy pull chicken sandwich drenched in DivineKuizine Mango barbecue sauce, topped with my take on Caribbean coleslaw will have your family and friends wanting more.
The Caribbean coleslaw recipe is both simple to make and delicious and gives this sandwich another depth of flavor; and let's not forget what it is served on a delicious Kaiser Roll.
I used to make this sandwich seasonal at my restaurant and the customers love it!
Makes: 4-6 servings
Prep time: 1 hr.
Cook time: 20 minutes
4 skinless, boneless chicken breast halves
4 tablespoons olive oil
2 teaspoon salt
2 teaspoon cayenne pepper
6 Kaiser rolls or hamburger
7 oz coleslaw
2 tablespoon brown sugar
2 tablespoons apple cider vinegar
1/2 fresh squeezed lime juice
2 teaspoons fennel seeds
Divine Kuizine Mango Barbecue Sauce- Purchase in our DK Store
Season chicken with 1 tsp salt and Mesquite seasoning and 2 tablespoon olive oil and set aside and refrigerate overnight or at least 30-45 minutes. Preheat grill to medium high heat. Add chicken to grill and cook on each side for about 5-6 minutes until cooked thoroughly.
Prepare the coleslaw : Combined shredded coleslaw mix , 2 tablespoon olive oil, brown sugar, apple cider vinegar,1 tsp salt, cayenne pepper,1/2 fresh squeezed lime, and 2 tsp fennel seeds. Coat all ingredients well. Cover and chill 1 hour.
Boil the DK Mango BBQ sauce; add the shredded chicken heat through. Toast Rolls. Spoon the mixture onto the rolls and top coleslaw on top. Serve immediately.