Chef Richard Blais’ Pulled Chicken Sandwich - cooking recipe

Ingredients

12 chicken breasts
Brine
4 quarts cold water
2 cups kosher salt
1 cup brown sugar
3 tablespoons black pepper
3 tablespoons garlic powder
Carolina BBQ Sauce
1 cup prepared yellow mustard
1/2 cup sugar
1/4 cup light brown sugar
3/4 cup cider vinegar
1/4 cup apple juice
2 tablespoons chili powder
1 tablespoon black pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1/2 tablespoon red pepper flakes
1/2 teaspoon soy sauce
2 tablespoons butter
Coleslaw
1 head green cabbage (cored and shredded)
3 carrots (peeled and julienned or shredded)
1 tablespoon celery seed
1 tablespoon kosher salt
1 tablespoon black pepper
1/4 cup of chines mustard
1/2 cup of pickled ginger juice
3 tablespoons rice vinegar
1/2 cup parsley, chopped
3 bunches green onions (thinly sliced)
Sandwich
tzatziki, to taste
6 -8 whole wheat hamburger buns

Preparation

For brine: Heat to a simmer about 15 minutes. Cool to at least cold to touch. Pour over chicken to cover. Let the chicken brine for at least 1 hour. Wash and pat dry for smoking.
For BBQ sauce: Mix all except soy and butter. Simmer for 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes. Cool.
Grill the chicken basting with Carolina BBQ sauce, remove from heat and pull apart using forks.
For the coleslaw: Mix well and allow to rest for 10 minutes. Adjust salt and pepper to taste.
For the sandwich: Spread tzatziki on bottom whole wheat bun. Layer pulled chicken on top. Top with coleslaw.