Rating: 4 stars
36 Ratings
  • 5 star values: 17
  • 4 star values: 5
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 4
  • 36 Ratings

Add a hot new taste to deli-roasted chicken with a molasses and vinegar barbecue sauce zipped up with hot chili peppers. The shredded barbecue chicken makes a saucy filling for sandwiches at a casual dinner or party.

Source: Better Homes and Gardens

Gallery

Credit: Karla Conrad

Recipe Summary test

prep:
25 mins
cook:
7 mins
total:
32 mins
Servings:
6
Yield:
Makes 6 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove meat from chicken (discard skin and bones). Use two forks or your fingers to pull meat into shreds.

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  • In a large skillet, heat the olive oil over medium heat. Add onion; cook about 5 minutes or until tender, stirring occasionally to separate into rings. Add vinegar; cook and stir 1 minute more.

  • Stir in tomato sauce, chile peppers, thyme, molasses, water, and salt. Bring to boiling. Add the chicken; tossing gently to coat. Heat through. Serve on rolls with pickle slices. Makes 6 sandwiches.

Nutrition Facts

445 calories; fat 12g; cholesterol 84mg; saturated fat 3g; carbohydrates 51g; mono fat 4g; poly fat 2g; insoluble fiber 2g; sugars 19g; protein 33g; vitamin a 291.5IU; vitamin c 7.7mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 10.9mg; vitamin b6 0.6mg; folate 68.5mcg; vitamin b12 0.3mcg; sodium 990mg; potassium 461mg; calcium 90.9mg; iron 3.1mg.
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