Pulled Chicken Sandwiches with Mango Barbecue Sauce

Mangos add a subtle sweetness to this barbecue sauce, which you won’t find to be overly fruity. There are enough savory ingredients and spices, like onions, garlic, chipotle and cumin, to keep it grounded. I call for cooking the chicken directly in the sauce, then removing it and shredding it before adding it back to the pot, but if you’d like to skip a step feel free to use precooked poultry. Store-bought rotisserie chicken works great.

Pulled Chicken Sandwiches with Mango Barbecue Sauce

Prep Time 15 minutes
Cook Time 45 minutes
Mangos add a subtle sweetness to this barbecue sauce, which you won't find to be overly fruity. There are enough savory ingredients and spices, like onions, garlic, chipotle and cumin, to keep it grounded. I call for cooking the chicken directly in the sauce, then removing it and shredding it before adding it back to the pot, but if you'd like to skip a step feel free to use precooked poultry. Store-bought rotisserie chicken works great.
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Course Main Course
Servings 6

Ingredients
 

  • 2 tablespoons extra virgin olive oil
  • 1 small red onion, chopped
  • 4 cloves garlic, chopped
  • 2 teaspoon cumin
  • ½ teaspoon cinnamon
  • 1 tablespoon dijon mustard
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon ground chipotle powder
  • 1 large ripe mango, peeled and cubed
  • 1 pound medium ripe tomatoes, seeded and chopped
  • cup pure maple syrup
  • ¼ cup cider vinegar
  • 2 teaspoons kosher salt
  • freshly ground black pepper
  • 1 ½ pounds boneless skinless chicken breasts

For serving

  • soft hamburger buns or rolls
  • 1 cup shredded cabbage
  • pickled jalapenos

Instructions
 

  • Warm the olive oil in a medium saucepan. Add the onion and cook over medium heat for 12-15 minutes until very soft. Stir in the garlic and spices and cook one more minute, then add the mango, tomatoes, cider vinegar, and maple syrup. Bring to a simmer then reduce the heat and cook for 20 minutes, stirring occasionally.
  • Let the sauce cool slightly before ransfering to a blender. Be very careful when blendng hot liquids as it can explode in the blender. Use a dish towel and hold the top on firmly as you turn it on.
  • Once you have a nice thick puree, return the sauce to the pan and add the chicken breasts. Cook them in the sauce for 15 minutes, turning once or twice, until cooked through. Remove the chicken from the sauce and when cool enough to handle, shred the meat and return it to the sauce. Check the seasoning and add more salt and pepper if needed. Let it cook another 5-10 minutes at a low simmer, stirring to prevent sticking.
  • Serve the pulled barbecue chicken on the buns with some shredded cabbage and the jalapenos.
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