Chef Richard Blais’ Pulled Chicken Sandwich: A Culinary Adventure

I remember the first time I truly understood the magic of pulled chicken. It wasn’t in some fancy restaurant, but at a backyard barbecue. The host, a friend’s father, had spent hours tending to a smoker, the air thick with the scent of hickory and sweet barbecue sauce. That simple sandwich, piled high with tender, smoky chicken and tangy coleslaw, was a revelation. It was comfort food elevated, and it sparked my lifelong pursuit of the perfect pulled chicken recipe. Now, I’m thrilled to share Chef Richard Blais’ incredible take on this classic, a recipe that takes those comforting flavors and elevates them with bright, bold Carolina BBQ sauce and a creamy tzatziki twist.

Recipe Overview

• Prep Time: 30 minutes (plus brine time)
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes (plus brine time)
• Servings: 6-8

Ingredients

• 12 chicken breasts

For the Brine:

• 4 quarts cold water
• 2 cups kosher salt
• 1 cup brown sugar
• 3 tablespoons black pepper
• 3 tablespoons garlic powder

For the Carolina BBQ Sauce:

• 1 cup prepared yellow mustard
• ½ cup sugar
• ¼ cup light brown sugar
• ¾ cup cider vinegar
• ¼ cup apple juice
• 2 tablespoons chili powder
• 1 tablespoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon cayenne pepper
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• ½ tablespoon red pepper flakes
• ½ teaspoon soy sauce
• 2 tablespoons butter

For the Coleslaw:

• 1 head green cabbage (cored and shredded)
• 3 carrots (peeled and julienned or shredded)
• 1 tablespoon celery seed
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• ¼ cup Chinese mustard
• ½ cup pickled ginger juice
• 3 tablespoons rice vinegar
• ½ cup parsley, chopped
• 3 bunches green onions (thinly sliced)

For the Sandwich:

• Tzatziki, to taste
• 6-8 whole wheat hamburger buns

Equipment Needed

• Large pot
• Large bowl or container for brining
• Grill
• Tongs
• Two forks
• Mixing bowl

Instructions

1. Prepare the Brine: In a large pot, combine the 4 quarts cold water, 2 cups kosher salt, 1 cup brown sugar, 3 tablespoons black pepper, and 3 tablespoons garlic powder. Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer (about 15 minutes). Do not boil.
2. Cool the Brine: Remove the brine from the heat and allow it to cool completely until it is at least cold to the touch. This is crucial; otherwise, the hot brine will partially cook the chicken.
3. Brine the Chicken: Place the 12 chicken breasts in a large bowl or container. Pour the cooled brine over the chicken, ensuring that the chicken is fully submerged. If necessary, weigh the chicken down with a plate or bowl to keep it submerged. Let the chicken brine in the refrigerator for at least 1 hour, or up to 4 hours for even better flavor penetration.
4. Prepare the Carolina BBQ Sauce: In a medium saucepan, combine the 1 cup prepared yellow mustard, ½ cup sugar, ¼ cup light brown sugar, ¾ cup cider vinegar, ¼ cup apple juice, 2 tablespoons chili powder, 1 tablespoon black pepper, 1 teaspoon white pepper, 1 teaspoon cayenne pepper, 2 tablespoons garlic powder, 2 tablespoons onion powder, and ½ tablespoon red pepper flakes.
5. Simmer the BBQ Sauce: Bring the BBQ sauce mixture to a simmer over medium heat. Continue to simmer for 30 minutes, stirring occasionally to prevent sticking and ensure even cooking.
6. Finish the BBQ Sauce: Stir in the ½ teaspoon soy sauce and 2 tablespoons butter into the simmering BBQ sauce. Continue to simmer for an additional 10 minutes, stirring until the butter is fully melted and incorporated and the sauce has thickened slightly. Remove from heat and allow to cool.
7. Prepare the Coleslaw: In a large mixing bowl, combine the 1 head green cabbage (cored and shredded), 3 carrots (peeled and julienned or shredded), 1 tablespoon celery seed, 1 tablespoon kosher salt, 1 tablespoon black pepper, ¼ cup Chinese mustard, ½ cup pickled ginger juice, 3 tablespoons rice vinegar, ½ cup parsley (chopped), and 3 bunches green onions (thinly sliced).
8. Rest the Coleslaw: Mix the coleslaw ingredients very well to ensure even distribution of the dressing. Allow the coleslaw to rest for at least 10 minutes to allow the flavors to meld. Taste and adjust the salt and pepper as needed.
9. Grill the Chicken: Remove the chicken breasts from the brine and rinse them thoroughly under cold water. Pat the chicken breasts dry with paper towels. Preheat your grill to medium heat.
10. Baste and Grill: Place the chicken breasts on the preheated grill. Baste the chicken generously with the Carolina BBQ sauce. Grill the chicken, basting frequently with the BBQ sauce, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). This should take approximately 6-8 minutes per side, depending on the thickness of the chicken breasts.
11. Pull the Chicken: Remove the grilled chicken from the heat and let it rest for 5 minutes. Using two forks, shred or pull the chicken apart into bite-sized pieces.
12. Assemble the Sandwiches: Spread tzatziki sauce to taste on the bottom half of each whole wheat hamburger bun. Layer the pulled chicken generously on top of the tzatziki. Top the pulled chicken with a generous portion of the prepared coleslaw. Cover with the top half of the bun and serve immediately.

Expert Tips & Tricks

• Brining is Key: Don’t skip the brining step! It’s essential for ensuring juicy, flavorful chicken. The salt helps the chicken retain moisture during grilling, while the sugar and spices add depth of flavor.
• BBQ Sauce Consistency: The Carolina BBQ sauce should be tangy and slightly sweet. Adjust the sugar and vinegar to your liking. For a spicier sauce, add more cayenne pepper or red pepper flakes.
• Coleslaw Crunch: For extra crunch, add some chopped celery or bell pepper to the coleslaw.
• Make Ahead: The Carolina BBQ sauce and coleslaw can be made a day in advance. This will save time on the day you plan to grill the chicken. Store them separately in the refrigerator until ready to use.
• Grilling Without a Grill: If you don’t have a grill, you can bake the chicken in the oven at 375°F (190°C) until cooked through, basting with the BBQ sauce during the last 15 minutes of cooking.

Serving & Storage Suggestions

Serve these delicious pulled chicken sandwiches immediately while the chicken is still warm and the coleslaw is crisp. Leftover pulled chicken can be stored in an airtight container in the refrigerator for up to 3 days. The coleslaw is best consumed within 1-2 days, as it can become watery over time. Reheat the pulled chicken in a skillet over medium heat or in the microwave before assembling the sandwiches.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	1066.3 kcal	N/A
Calories from Fat	331 g	31%
Total Fat	36.8 g	56%
Saturated Fat	11.2 g	55%
Cholesterol	195.8 mg	65%
Sodium	40065.3 mg	1669%
Total Carbohydrate	115.3 g	38%
Dietary Fiber	13.6 g	54%
Sugars	73.8 g	295%
Protein	73.3 g	146%

*Percent Daily Values are based on a 2,000-calorie diet.

Variations & Substitutions

• Spicy Chicken: Add a pinch of cayenne pepper to the tzatziki sauce for an extra kick.
• Different Buns: Experiment with different types of buns, such as brioche, potato, or pretzel rolls.
• Vinegar Variety: Use other vinegars for the slaw. Try apple cider vinegar for a less intense flavor.
• BBQ Sauce Swap: Use your favorite store-bought BBQ sauce in place of the homemade Carolina BBQ sauce. Just make sure it has a tangy flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use chicken thighs instead of breasts?
A: Yes, chicken thighs work well in this recipe and are often more flavorful. Adjust the cooking time accordingly, ensuring the internal temperature reaches 175°F (80°C).

Q: What is pickled ginger juice, and where can I find it?
A: Pickled ginger juice is the liquid leftover from a jar of pickled ginger (often served with sushi). You can find it in the Asian food aisle of most supermarkets or online. It adds a unique tang to the coleslaw.

Q: Can I make the pulled chicken in a slow cooker?
A: Absolutely! Place the brined chicken in a slow cooker with half of the Carolina BBQ sauce. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is easily shredded with a fork.

Q: How do I prevent the coleslaw from becoming too watery?
A: Toss the shredded cabbage with salt and let it sit for 30 minutes. The salt will draw out excess moisture. Rinse the cabbage thoroughly and pat it dry before adding the other coleslaw ingredients.

Q: What’s a good side dish to serve with these sandwiches?
A: Potato salad, corn on the cob, or baked beans are all classic choices. A simple green salad also provides a refreshing contrast to the richness of the sandwich.

Final Thoughts

This Pulled Chicken Sandwich, inspired by Chef Richard Blais, is more than just a meal; it’s an experience. The combination of the tangy Carolina BBQ sauce, the creamy tzatziki, and the crisp, flavorful coleslaw is a symphony of flavors that will tantalize your taste buds. So, gather your ingredients, fire up the grill (or preheat your oven), and embark on this culinary adventure. Don’t be afraid to experiment with variations and make it your own. And most importantly, share it with the people you love. Bon appétit!