BBQ Pulled Portuguese-Style Chicken Sandwich
Prep Time
Cooking Mode
1 Panache Portuguese-Style Flattened Chicken
1½ cups apple cider vinegar
¼ cup sugar
1¼ tsp kosher salt, divided
1 large red onion, thinly sliced
¼ cup Compliments Piri-Piri Marinade
6 tbsp spicy mayo
¼ tsp pepper
6 Compliments Brioche Burger Buns, toasted
1 large heirloom tomato, sliced ½-inch (1 cm) thick
2 cups Compliments Baby Arugula
1 Panache Portuguese-Style Flattened Chicken
1½ cups apple cider vinegar
¼ cup sugar
1¼ tsp kosher salt, divided
1 large red onion, thinly sliced
¼ cup Compliments Piri-Piri Marinade
6 tbsp spicy mayo
¼ tsp pepper
6 Compliments Brioche Burger Buns, toasted
1 large heirloom tomato, sliced ½-inch (1 cm) thick
2 cups Compliments Baby Arugula
Directions
1Prepare Panache Portuguese-Style Flattened Chicken following package directions on your barbecue or in your oven.
2Meanwhile, combine vinegar with sugar and 1 tsp (5 ml) salt in a small saucepan over high heat. Bring to a boil, then turn off heat and add sliced onions. Press down on onions to submerge in liquid, then set aside to cool completely.
3Once chicken is cooked, let rest until cool enough to handle, about 15 min. Remove skin from chicken. Use two forks or hands to shred chicken into a large bowl. Add Piri-Piri marinade, mayo, pepper and remaining ¼ tsp (1 mL) salt to chicken. Stir to combine.
4Assemble sandwiches by dividing pulled chicken evenly between toasted bottom buns, then top with tomatoes, arugula and pickled red onions. Cap off sandwiches with top buns. Serve with a side of Panache Original Kettle-Cooked Potato Chips.
Tips
1
Once cooled, pickled red onions can be kept refrigerated for up to 1 month.
2
Add some of the pan drippings to the pulled chicken if desired.
Disclaimer
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Personal Note
Personal Note
