Sloppy Chicka - Sloppy pulled chicken
A pulled chicken sandwich with a big wink to the Sloppy Joe. It couldn't be simpler, but that doesn't make this meal any less delicious
Servings 4 people
Equipment
- BBQ with lid
- pellets or smokewood chunks
- fireproof tray
Ingredients
- 4 chicken legs
For the rub
- 2 tsp oregano
- 2 tsp of coriander
- 1 tsp fennel seed ground
- 1/2 tsp cumin seed ground
- salt and pepper to taste
For the sauce
- 1 red onion
- 2 cloves garlic
- 1 sweet bell pepper
- 200 ml tomato ketchup
- 1 tbsp honey
- 1 tsp mustard
- 1/2 tsp Worcestershire sauce
- hot sauce to taste
Instructions
Preparation
- Remove the skin from the chicken legs and place them in a refractory dish.
- Grind the herbs with a coffee grinder or blender. I like to use the grinding cup of my Bamix hand blender for this job.
- Sprinkle the chicken thighs on both sides with the herbs, pepper and salt to taste.
- Cut the onion and sweet bell pepper into half rings and spread them over the chicken legs together with the crushed garlic.
Time to smoke
- Prepare your BBQ for an indirect session at low temperature (here 90°C with supersmoke on the Traeger Pellet smoker). When using a different type of BBQ then put some chunks of smoke wood between the coals and wait for the smoke to become thin and blueish.
- Place the chicken legs in the tray on the BBQ and slowly cook to a core temperature of 74°C.
- Add the ingredientsc (except for the onion, bell pepper and garlic) for the sauce to a saucepan and mix well. Pour the mixture over the chicken legs.
- Increase the temperature of your BBQ to 200 ° C. and let the chicken cook further until the meat falls off the bone.
- Pull the chicken and mix well into the sauce.