Sticky pulled chicken brioche rolls

Sticky pulled chicken brioche rolls


  1. Cook the chicken on the barbecue for 25-30 minutes, or until cooked through, turning regularly
  2. Remove and allow to cool slightly
  3. Heat the barbecue glaze sauce in a saucepan with the water for 3-4 minutes
  4. Meanwhile pull the chicken meat apart with two forks and discard the bones and excess skin
  5. Place the pulled chicken meat into a bowl and pour over the barbecue glaze sauce, stir to combine

Recipe from the Grill Mates Range from Schwartz.

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Using the skin on chicken thighs on the barbecue ensures your meat is moist and succulent when you pull it


6 chicken thighs, with skin left on
50ml cold water
1 sachet Schwartz Grill Mates Sticky BBQ Glaze


Time: 5 minutes
Serves: 4
Nutrition: n/a