Cherry BBQ Chicken Sandwiches
Have you ever made your own BBQ sauce? It’s surprisingly simple, and this summery cherry-infused version is no exception.
Carolyn Hodges
Carolyn Hodges
Recipe - Heinen's of Rocky River
Cherry BBQ Chicken Sandwiches
Prep Time5 Minutes
Servings4
Cook Time25 Minutes
Ingredients
2 cups Heinen’s frozen dark sweet cherries (For Cherry BBQ Sauce)
½ cup Heinen’s 50% less sodium & sugar ketchup (For Cherry BBQ Sauce)
½ cup apple cider vinegar (For Cherry BBQ Sauce)
¼ cup packed brown sugar (For Cherry BBQ Sauce)
1 tsp. dry mustard (For Cherry BBQ Sauce)
¾ tsp. Kosher salt (For Cherry BBQ Sauce)
½ tsp. Heinen’s organic smoked paprika (For Cherry BBQ Sauce)
1 lb. Heinen’s pulled light or dark meat chicken (For the Sandwiches)
4 Heinen’s brioche buns, lightly toasted (For the Sandwiches)
Heinen’s crispy coleslaw (For the Sandwiches)
Directions
- Combine the BBQ sauce ingredients together in a saucepan. Set over medium-high heat and bring to a boil. Reduce the heat to medium or medium-low to maintain a simmer, then continue to cook for 15 minutes uncovered, stirring often.
- Remove the BBQ sauce from the heat. Smash the cherries with a potato masher or the back of a wooden spoon. For a smoother sauce, use an immersion blender or puree in a blender. Check for seasoning and add additional brown sugar and/or kosher salt to taste. Leftover cherry BBQ sauce can be refrigerated for 1 to 2 weeks.
- To assemble the sandwiches, heat the pulled chicken until steaming in the microwave or in a pan on the stove. Toss the chicken with enough cherry BBQ sauce to coat, adding more or less to taste. Serve the pulled chicken on toasted buns topped with coleslaw.
5 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Directions
- Combine the BBQ sauce ingredients together in a saucepan. Set over medium-high heat and bring to a boil. Reduce the heat to medium or medium-low to maintain a simmer, then continue to cook for 15 minutes uncovered, stirring often.
- Remove the BBQ sauce from the heat. Smash the cherries with a potato masher or the back of a wooden spoon. For a smoother sauce, use an immersion blender or puree in a blender. Check for seasoning and add additional brown sugar and/or kosher salt to taste. Leftover cherry BBQ sauce can be refrigerated for 1 to 2 weeks.
- To assemble the sandwiches, heat the pulled chicken until steaming in the microwave or in a pan on the stove. Toss the chicken with enough cherry BBQ sauce to coat, adding more or less to taste. Serve the pulled chicken on toasted buns topped with coleslaw.