Pulled Chicken Sandwiches tossed with a glorious barbecue sauce made with root beer and molasses are sure to delight friends and family this summer! Chicken thighs are generously seasoned with a simple 4 ingredient rub recipe, grilled, and then tossed with an easy from-scratch barbecue sauce that will have you licking your fingers in delight!
Course Dinner, Entree, Main Dish
Cuisine American
Keyword bbq chicken sandwich, bbq pulled chicken, how to make pulled chicken, pulled chicken, pulled chicken recipe
Combine the ingredients for the rub in a small bowl and set aside.
Drizzle chicken with olive oil and generously season both sides with the rub. Chill until ready to grill or make immediately.
Place chicken on the prepared grill and grill over direct heat until cooked through, flipping once or twice. Keep the lid closed while grilling. Juices should run clear when done.
Let chicken cool for a few minutes and then shred the chicken.
Root Beer BBQ Sauce
Meanwhile, or even before cooking the chicken, prepare the barbecue sauce. Heat olive oil in a 3 quart saucepan over medium heat. Add diced onion and cook, stirring frequently, until soft and translucent.
Stir in chili powder, garlic powder and cayenne pepper.
Pour in root beer and stir to combine.Stir in ketchup, lemon juice and molasses.
Bring sauce to a boil over medium-high heat and then reduce heat to medium-low and simmer for 15 minutes or until sauce has thickened.
Add the pulled chicken to the barbecue sauce and stir to combine.
Top toasted buns with chicken mixture and coleslaw if you like.
Video
Notes
Storage InformationRefrigerator: Pulled chicken should be cooled and then stored in an airtight container in the refrigerator for up to 4 days. Chicken can be reheated on the stovetop over low heat or in the microwave.Freeze: To freeze, cool the bbq pulled chicken and transfer to a freezer-safe, ziploc bag. Chicken can be frozen for up to 3 months. Thaw overnight in the fridge and then reheat on the stovetop or microwave.