Cherry-Chipotle Chicken Sandwiches

  • Yield 6 servings


6 -- boneless skinless chicken thighs
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1 medium onion, diced
1 small green bell pepper, diced
1/2 cup dried cherries
6 strip precooked bacon, diced
1/4 cup bottled BBQ sauce
1 -- 2 chipotle peppers canned in adobo sauce, seeded and minced (or less to taste)
2 teaspoons dry mustard
1 tablespoon balsamic vinegar
6 whole grain buns, split
6 slices pepperjack cheese
-- Dill pickle slices


Preheat oven to 375 F. Spray an 8×8-inch baking dish with cooking spray. Sprinkle chicken thighs with salt & pepper, place in baking dish.

Combine onion, green pepper, dried cherries, bacon, cherry preserves, BBQ sauce, chipotle pepper, dry mustard, and vinegar. Carefully pour over chicken, cover, and bake for 45 minutes, or until chicken is done (internal temperature of 160 F). Remove chicken thighs to large shallow dish to cool. Pour sauce into medium saucepan over medium high heat; cook for 12-15 minutes, or until reduced to a thick chunky sauce. Meanwhile, "pull" chicken by shredding with two forks. Add chicken back to thickened sauce and heat through. Toast buns under broiler, if desired. Spoon chicken onto bottom buns; add cheese, dill pickle slices, and top buns. Serves 6.



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