You’re gonna love this sandwich!

Living Well

Chef Mark Shoopman helps us celebrate Labor Day with a pulled chicken sandwich recipe. Your family will fight for the leftovers!

Labor Day All-American Pulled Chicken Sandwich

By Certified Executive Chef Mark Shoopman


As Needed Slider buns or large buns

12 each Skinless chicken thighs, bone in or out is fine

As Needed Spicy brown sugar rub, recipe follows

6 ounces American Slaw, recipe follows

As Desired Barbecue sauce, optional

Chef Mark’s Spicy Brown Sugar Rub;

1 cup Brown sugar

3 tablespoons Chili powder

1 tablespoon Good quality smoked paprika

2 tablespoons Sea salt

1 tablespoon Freshly ground black pepper

1 tablespoon Dried Oregano

1/2 teaspoon Cayenne pepper

1 tablespoon Dried Thyme

1 tablespoon Granulated garlic

1 tablespoon Onion powder

1 teaspoon White pepper

  • Mix all ingredients and store in an air tight container.

All-American Slaw and Dressing

6 cups Freshly shredded garden cabbage

1 each Large red apple, finely diced

1 cup Celery, finely chopped

1 each Small green pepper, finely chopped

1/2 cup Mayonnaise

2 tablespoons Sugar

2 tablespoons Freshly squeezed lemon juice

1 teaspoon Salt

1 teaspoon celery seed

  • Mix all the dressing ingredients and then toss with the cabbage mix. Allow to rest for 20 minutes for the flavors to get to know each other!

Chicken Thigh Preparation and Procedure;

Mix 2 tablespoons of the rub with 2 cups of water and ½ cup of cider vinegar and set aside. Place the chicken thighs in a lightly greased oven roasting pan and rub them all over with spicy brown sugar rub. Place them in the refrigerator and allow it to rest for 15 minutes.

Remove from the refrigerator and pour the water, spice, and vinegar mixture over it cover tightly with foil and place in a preheated oven at 350 degrees Fahrenheit and to cook until they reach an internal temperature of 200 degrees F, approximately 1 to 1.5 hours.

Remove from oven and leave covered and allow it to rest for 10 minutes. Remove the foil and pull the meat apart and from the bone, (if you use bone in thighs), making sure to mix with the pan drippings and spices. Remove the bones and add your favorite barbecue sauce if you wish, but it is not necessary.

Preparation and Presentation:

Starting with bottom of the bun and pile on the pulled chicken and squirt with barbecue sauce if you wish. On top of the place a nice “nest” of American slaw and crown with top of the bun. Salute the American Favorite!

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