Shredded chicken burgers

  • Preparation 10 to 15 minutes and 4 hours to marinate
  • Cooking 90 minutes
  • Serving(s) 4 burgers

Shredded chicken burgers

  • Preparation 10 to 15 minutes and 4 hours to marinate
  • Cooking 90 minutes
  • Serving(s) 4 burgers
Description

Recipe presented by Pat BBQ, highlighting our delicious chicken breasts or chicken thighs!

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  • 2 Ferme des Voltigeurs boneless chicken breasts or 4 chicken thighs
  • 1/2 cup of Pat BBQ Originl Sauce
  • 1 tablespoon of vegetable oil
  • 4 brioche burger buns
  • 1 ripe mango, peeled and thinly sliced
  • 1 cup of baby greens or lettuce
  • Pepper and salt to taste
  • Marinate the breasts or thighs with the Pat BBQ Original sauce, coat well, cover and marinate in the fridge for 4 hours or overnight.
  • Preheat oven to 325°F (160°C).
  • Place the chicken in a baking dish, cover and cook for 1 hour and 15 minutes or until the meat is tender.
  • Using two forks, shred the chicken in its cooking juices.
  • Add a little Pat BBQ sauce for extra indulgence.
  • On the bottom of each bun, place baby greens or lettuce, add a few slices of fresh mango, a nice portion of shredded chicken, then a drizzle of Pat BBQ sauce.
  • Cover with top of bread.
  • Serve hot, accompanied with homemade chips, a green salad or a pasta salad.
  • While shredding, pour in a little drippings or a dash of Pat BBQ sauce soften the meat.
  • Choose a mango that is slightly soft to the touch, with orange or red skin. It will add a tangy sweetness that will perfectly balance the smoky side of the chicken.
  • Toast the buns dry in a pan or in the toaster to prevent them from softening with the filling.
  • 2 Ferme des Voltigeurs boneless chicken breasts or 4 chicken thighs
  • 1/2 cup of Pat BBQ Originl Sauce
  • 1 tablespoon of vegetable oil
  • 4 brioche burger buns
  • 1 ripe mango, peeled and thinly sliced
  • 1 cup of baby greens or lettuce
  • Pepper and salt to taste
  • Marinate the breasts or thighs with the Pat BBQ Original sauce, coat well, cover and marinate in the fridge for 4 hours or overnight.
  • Preheat oven to 325°F (160°C).
  • Place the chicken in a baking dish, cover and cook for 1 hour and 15 minutes or until the meat is tender.
  • Using two forks, shred the chicken in its cooking juices.
  • Add a little Pat BBQ sauce for extra indulgence.
  • On the bottom of each bun, place baby greens or lettuce, add a few slices of fresh mango, a nice portion of shredded chicken, then a drizzle of Pat BBQ sauce.
  • Cover with top of bread.
  • Serve hot, accompanied with homemade chips, a green salad or a pasta salad.
  • While shredding, pour in a little drippings or a dash of Pat BBQ sauce soften the meat.
  • Choose a mango that is slightly soft to the touch, with orange or red skin. It will add a tangy sweetness that will perfectly balance the smoky side of the chicken.
  • Toast the buns dry in a pan or in the toaster to prevent them from softening with the filling.

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