This is unbelievably delicious and easy, especially if you buy a rotisserie chicken or use leftover roast chicken. Kids love this piled onto soft sandwich buns and it’s perfect for guests since it can be made in advance and reheated.
Taking the skin off the chicken reduces the fat and making a quick BBQ sauce yourself allows you to control the sugar, oil and imitation smoke flavor that’s usually loaded into the bottled brands (but if you’re feeling lazy, use the best bottled brand you can find).
You can make this spicy or mild to your taste and try and find smoked Spanish paprika if you can – it adds a wonderful smoky flavor.
- One whole roasted, barbecued or rotisserie chicken
- Sandwich buns
- ½ medium onion, finely chopped (about ½ cup)
- 2 garlic cloves, minced
- 1 T chili powder
- 1 tsp. ground cumin
- ½ tsp. Aleppo pepper
- ½ tsp. smoked paprika
- ½ tsp. sea salt
- 1 cup ketchup
- 2 T Dijon mustard
- 2 T soy sauce
- 2 T Worchester sauce (fish free version-according to Jewish halachah it not permissible to eat fish with meat in the same dish)
- 1 T cider vinegar (or white wine vinegar)
- 2 T honey
- ½ cup water
- Sauté the onion in 1 tablespoon oil (preferably canola) over med/low heat until soft and translucent (about 10 minutes).
- Add in minced garlic and spices and sauté for 30 seconds.
- Add in remaining ingredients and stir until thick, about 10 minutes.
- Add salt and pepper to taste. If you like it spicy, add a dash or two of cayenne pepper. Set aside.
- Remove skin from chicken. Pull the meat off the bones and shred finely (I do this with my hands or you can use 2 forks to shred).
- Combine with BBQ sauce in a pot over low heat, stirring occasionally, 5-10 minutes.