Sticky pulled chicken brioche rolls

Sticky pulled chicken brioche rolls
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Method

  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.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.

 

Tip

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

 

Ingredients

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

 

Notes

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

Wine pairing 

Black Tower Fruity wine

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This medium sweet wine is full of orange, peach and pineapple flavours and goes perfectly with Asian cuisine.