Chef Richard Blais’ Pulled Chicken Sandwich Recipe

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Chef Richard Blais’ Pulled Chicken Sandwich
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  1. 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.
  2. For BBQ sauce: Mix all except soy and butter. Simmer for 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes. Cool.
  3. Grill the chicken basting with Carolina BBQ sauce, remove from heat and pull apart using forks.
  4. For the coleslaw: Mix well and allow to rest for 10 minutes. Adjust salt and pepper to taste.
  5. For the sandwich: Spread tzatziki on bottom whole wheat bun. Layer pulled chicken on top. Top with coleslaw.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 361.89 Kcal (1515 kJ)
Calories from fat 76.46 Kcal
% Daily Value*
Total Fat 8.5g 13%
Cholesterol 16.86mg 6%
Sodium 7152.94mg 298%
Potassium 663.47mg 14%
Total Carbs 67.09g 22%
Sugars 47.08g 188%
Dietary Fiber 8.28g 33%
Protein 8.32g 17%
Vitamin C 54.3mg 91%
Vitamin A 0.3mg 10%
Iron 3.1mg 17%
Calcium 215mg 21%
Amount Per 100 g
Calories 45.3 Kcal (190 kJ)
Calories from fat 9.57 Kcal
% Daily Value*
Total Fat 1.06g 13%
Cholesterol 2.11mg 6%
Sodium 895.3mg 298%
Potassium 83.04mg 14%
Total Carbs 8.4g 22%
Sugars 5.89g 188%
Dietary Fiber 1.04g 33%
Protein 1.04g 17%
Vitamin C 6.8mg 91%
Iron 0.4mg 17%
Calcium 26.9mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.1
  • 10

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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