Pale Ale and Mustard BBQ Pulled Chicken
main dish

Pale Ale & Mustard BBQ Pulled Chicken

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

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Ingredients

6

Servings

Instructions

  • 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.

  • 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.

  • SHRED chicken using 2 forks. Add to saucepan with BBQ sauce, tossing to coat well. Serve on rolls topped with coleslaw, if desired.

Nutrition information (per Serving)

Reviews

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