Smokey Sally Pulled Chicken Burger

Pulled chicken is the ultimate comfort food - juicy, well-seasoned, and full of deep, smoky flavor. With Smokey Sally, the meat takes on a perfect balance of warmth and richness, making every bite irresistible. Served in a soft bun with creamy coleslaw and a tangy BBQ sauce, this burger is a true crowd-pleaser.

This recipe lets you go all in for fall-apart tender chicken by slow-cooking it in the oven. But if you're short on time, there's also a quick version that delivers just as much bold flavor. However you make it, one thing is certain - this burger is saucy, satisfying, and completely delicious.

Pulled Chicken:
2 chicken breasts
A little oil for greasing the baking dish

Rub:
2 tsp Smokey Sally
2 tsp salt
2 tsp brown sugar

BBQ Sauce:
½ dl tomato purée
½ dl ketchup
1 tsp Smokey Sally
3 tbsp apple cider vinegar
½ tsp garlic powder
A pinch of cayenne pepper or chipotle chili

Coleslaw:
250 g shredded cabbage (white, red, or pointed cabbage)
1 grated carrot
3 tbsp mayonnaise
3 tbsp sour cream
1 tbsp honey
½ tbsp mustard
A pinch of cumin
1 tsp vinegar
Salt and pepper to taste

Other:
Burger buns
Sliced red onion

Slow-Cooked Pulled Chicken:
Rub the chicken breasts thoroughly with the spice rub. Place them in a freezer bag and refrigerate for 6-24 hours.

Preheat the oven to 130°C (not fan-assisted).
Place the marinated chicken breasts in a greased baking dish, cover with foil, and bake for about 2½ hours until they are tender enough to pull apart.

BBQ Sauce:
Combine all ingredients in a bowl and whisk until smooth and glossy.
If you like your BBQ sauce extra spicy, add more cayenne or chipotle.

Coleslaw:
Mix the dressing ingredients, then toss with the shredded cabbage and carrots.

Assemble the Burger:
Shred the tender chicken using two forks and mix it with the BBQ sauce.
Load up a toasted burger bun with the saucy pulled chicken, a generous amount of coleslaw, and a few rings of red onion.

Quick Version:
Short on time? Simply rub the chicken breasts with Smokey Sally, cook them through in a pan, shred them, and mix with the BBQ sauce while warm. Serve in a burger bun with coleslaw.

Enjoy your meal!