Pulled Chicken Sandwiches with Concord Grape BBQ Sauce

  • 30 minutes
  • 15 ingredients
  • 9 steps

Ingredients

  • 2 pounds boneless, skinless Chicken Breasts
  • 6 100% Whole Wheat Thin Style Buns
  • Sauce:
  • 1 TB Canola Oil
  • 1 Cup Yellow Onion, Diced
  • 1 TB Minced Garlic
  • 1 TB dry mustard
  • 1 tsp chili paste
  • 1 TB tomato paste
  • 8oz Welch’s 100% Grape Juice
  • 1 cup Crushed Tomatoes
  • 1/3 cup Apple Cider Vinegar
  • 1 TB Worcestershire Sauce
  • 3 TB brown sugar
  • 1/3 tsp salt

Instructions

  1. Place chicken breasts in a medium saucepan. Cover with water, and bring to a boil. Lower the heat, cover, and let simmer. Poach the chicken for 20 minutes. Remove pan from heat and transfer chicken to a cutting board and let cool. Once chicken is cool, shred into bite size pieces and set aside until sauce is prepared.
  2. While chicken is being poached, prepare the sauce:
  3. In a sauce pan, heat oil over medium-high heat; add onions and sauté 2-3 minutes
  4. Mix in garlic, mustard and chili paste and continue cooking 1-2 minutes.
  5. Stir in tomato paste and cook 1-2 more minutes.
  6. Add Welch’s 100% grape juice, crushed tomatoes, apple cider vinegar, worcestershire sauce, brown sugar, salt and bring to a simmer. Stir well.
  7. Lower heat and simmer 15-20 minutes.
  8. Combine sauce with chicken and mix well. Remove from heat and serve with thin style hamburger buns or serve open face with half a regular hamburger bun.
  9. Garnish with chopped carrots, cabbage, and green onion.
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