Sunny’s Easy Peach Tea BBQ Chicken Sandwich

102 reviews

For the chicken
  • 1 chicken, room temperature
  • Olive oil
  • Salt and pepper
For the sauce
  • 1-1/4 cup Lipton Tea, Peach
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/2 cup light brown sugar
  • 1 can (14 oz.) peaches, drained
  • 1/4 tsp. dry thyme (or 2 sprigs fresh thyme)
  • 1/2 tsp. smoked paprika
  • Salt and pepper
For the sandwiches
  • 4-6 sandwich rolls
  • Sliced pickles
  • Store-bought coleslaw
Roast the chicken. Preheat the oven to 375°F. Place chicken in a roasting pan and rub with olive oil. Season all over with salt and pepper. Roast in the oven uncovered until an internal thermometer reads 165°F when tested in the inner leg. Cover gently with aluminum foil and let rest until cool enough to shred by hand. Remove skin, bones and cartilage, then shred meat. Set aside.
Make the sauce. In a pot on high heat, add the tea and bring it to a boil, then add the ketchup, apple cider vinegar, light brown sugar, diced tomatoes, thyme, smoked paprika, a good pinch of salt, and a few grinds of pepper. Bring to a bubble and then lower the heat and let cook until reduced by half.
Assemble. While the sauce is still hot, add the shredded chicken and stir until heated through. Serve the Sweet Tea BBQ Chicken on the bottom bun, topped with pickles and the top bun.


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3 stars - based on 102 reviews


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