Bourbon Barbecue Chicken Sandwiches
With the Fourth of July right around the corner, I’m gathering together all my delicious barbecue recipes. When my kids were little, hamburgers and hotdogs were typically what we ate on July Fourth, but now that everyone’s palates are slightly more evolved, I think these Bourbon Barbecue Chicken Sandwiches with Quick Pickles, Jalapeno Mayonnaise, and Red Cabbage Slaw are perfect for our summer feast.
About the Chicken
As a test run, I made these sandwiches a few nights ago, and they were a big hit. I started the recipe by browning the chicken, and then adding the rest of the ingredients, and simmering them for 50 minutes. You could substitute two large chicken breasts for the chicken thighs, but you will need to cook them for only 40 minutes, and they will be a bit less moist than the thighs will be.
The Bourbon Barbecue Sauce and Jalapeno Mayonnaise
While the chicken simmered, I made all the other components. First, I simmered the Bourbon Barbecue Sauce. I don’t normally like the taste of any alcohol, but I think the bourbon gives this sauce a really great flavor. Then, I made the Jalapeno Mayonnaise, which just took a few seconds. I like to use the pickled jalapenos from the health food store, that are chemical and dye free.
The Quick Pickles and Red Cabbage Slaw
Next, I made the pickles. I used regular cucumbers, but Kirby cucumbers would be very good in this. My husband liked these pickles so much, that he ate the whole bowlful as a side salad. Then, I made the Red Cabbage Slaw, which came together very quickly.
Summer Entertaining
I hope you’ll try this recipe for Fourth of July, or some other summer occasion. I must say that one of my pet peeves is being invited to someone’s house for a summer party, and then finding out that the menu consists of nothing but boring hamburgers, or hotdogs, or grilled chicken. Equally bad, though, is being subjected to a menu of very spicy or unique foods. I think these Bourbon Barbecue Chicken Sandwiches, though, will really please your family or guests.
Bourbon Barbecue Chicken Sandwiches with Quick Pickles, Jalapeno Mayonnaise, and Red Cabbage Slaw
Ingredients
For the Bourbon Barbecue Chicken Sandwich:
- 6 boneless, skinless chicken thighs
- 1 tbsp. olive oil
- 1 cup chopped onions
- 2 tbsp. chopped garlic
- ½ tsp. kosher salt
- ½ tsp. black pepper
- 1 cup chopped plum tomatoes
- 1 cup chicken stock
- 4 brioche buns
For the Bourbon Barbecue Sauce:
- 2 tbsp. butter
- 1 cup chopped onions
- 2 tbsp. chopped garlic
- ¼ cup bourbon
- 2 tbsp. honey
- 2 tbsp. Worcestershire sauce
- ¾ cup ketchup
- 1 tsp. soy sauce
- 2 tbsp. rice wine vinegar
- ½ tsp. black pepper
For The Quick Pickles:
- 1 large cucumber peeled and cut in ¼ inch slices
- 1 tsp. kosher salt
- ¼ cup chopped sweet onion
- 1 tbsp. minced garlic
- 1 pinch red pepper flakes
- 1 tsp. mustard seed
- 1 tbsp. honey
- ¼ cup red wine vinegar
For The Jalapeno Mayonnaise:
- ½ cup mayonnaise
- 2 tbsp. pickled jalapenos, chopped
- 1 tsp. minced garlic
- ½ tsp. honey
For The Red Cabbage Slaw:
- 2 cups sliced red cabbage
- 1 cup shredded carrots
- ¼ cup red wine vinegar
- 1 tbsp. olive oil
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
Instructions
For The Bourbon Barbecue Chicken Sandwich:
- Season the chicken, on both sides, with salt and pepper. Heat the oil in a Dutch oven, on medium heat. Then, brown the chicken lightly, on both sides, in several batches. When all the chicken is browned, add it back to the pot, with all the other ingredients, except for the buns.
- Simmer everything, covered, for 50 minutes. Remove the chicken to a plate and shred it with two forks. Strain the liquid in the pot; you'll need a cup and a half for the sauce.
- Add the reserved liquid to the Bourbon Barbecue Sauce, and then add the shredded chicken.
- Spread the Jalapeno Mayonnaise on the buns, and top with the chicken, pickles, and slaw.
For The Bourbon Barbecue Sauce:
- Melt the butter in a three quart saucepan, and cook the onion and garlic until softened. Then add the rest of the ingredients, and simmer uncovered for 20 minutes.
For The Quick Pickles:
- Put the sliced cucumbers in a colander and sprinkle with the salt. Let them sit for 10 minutes and then place them in a dish towel and wring out the liquid.
- In a mixing bowl, whisk together the vinegar, honey, spices, onion, and garlic. Stir in the cucumbers, cover the bowl, and refrigerate until serving time.
For the Red Cabbage Slaw:
- In a mixing bowl, whisk together the oil, vinegar, and spices. Add the vegetables, and then cover and refrigerate the bowl until serving time.
For The Jalapeno Mayonnaise:
- In a small bowl, mix all the ingredients. Cover and refrigerate until serving time.
