Tangy French’s® Yellow Mustard and the malty fruitiness of Oskar Blues® Dale’s Pale Ale are the perfect flavor combo for BBQ pulled chicken. Serve fork-shredded chicken on fresh rolls and top with coleslaw for a sandwich experience you won’t regret.
10m
PREP TIME
16m
COOK TIME
221
CALORIES
8
INGREDIENTS
Servings: 6
Ingredients
-
1
can
(12 ounces)
Oskar Blues® Dale’s Pale Ale
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Substitutions available
/ (Use your favorite Non-Alcoholic Beer or chicken stock, if you prefer!)
- 1/2 cup finely chopped sweet onion
- 1/4 cup French's® Classic Yellow Mustard
- 3 tablespoons cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons Tomato Ketchup
- 1/2 teaspoon salt
- 2 pounds boneless skinless chicken thighs
KEY PRODUCTS
INSTRUCTIONS
- 1 MIX beer, onion, mustard, vinegar brown sugar, ketchup and salt in medium saucepan until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until onion is tender and sauce is slightly thickened. Set aside.
- 2 MEANWHILE, brush chicken lightly with oil and season with salt and pepper, if desired. Grill chicken over medium heat 6 to 8 minutes per side or until cooked through, turning occasionally.
- 3 SHRED chicken using 2 forks. Add to saucepan with BBQ sauce, tossing to coat well. Serve on rolls topped with coleslaw, if desired.
