The Duck Dive's Pulled Barbecue Chicken Sandwich

The Duck Dive's Pulled Barbecue Chicken Sandwich
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Instead of the average grilled chicken or burger, try out The Duck Dive’s Pulled BBQ Chicken Sandwich. It’s a savory sandwich that will have football fanatics rooting for more.Located steps from the ocean in the lively Pacific Beach neighborhood of San Diego, The Duck Dive is committed to offering an elevated drinking and dining experience. The laidback beachside eatery serves gastropub-inspired, Contemporary American cuisine. The Pulled BBQ Chicken Sandwich is an homage to slow-roasted barbecue sandwiches. The majority of the sandwiches at The Duck Dive also feature slow-roasted recipes. With a drinking program that features a rotating lineup of local and micro-brewed beers and an extensive specialty cocktail menu, The Duck Dive is a popular destination for unwinding near the beach.
Servings
6
servings
pulled pork
Ingredients
  • 2 cup barbecue sauce, such as sweet baby ray’s barbecue sauce
  • 1 cup ketchup
  • 1 cup pineapple juice
  • 1 cup apple cider vinegar
  • 1 yellow onion, minced
  • 4 garlic cloves, smashed and minced
  • 2 tablespoon salt
  • 1 tablespoon pepper
  • oil, for frying
  • 1 cup flour
  • 1 tablespoon dry rub seasoning
  • 1 large yellow onion, sliced into thin rings
  • 1/4 cup buttermilk
  • 1 whole chicken
  • 1/2 cup dry rub
  • 1 lemon
  • 1/4 cup melted butter
  • 6 brioche buns
  • mayo
Directions
  1. Place all ingredients into a pot and bring to a simmer.
  2. Immediately shut off the heat when sauce reaches a simmer. (If you let the sauce boil, it will turn bitter and scorch the bottom of the pan.)
  3. Use immersion blender to smooth out sauce.
  4. Preheat a small pan of oil to 350 degrees F.
  5. Mix the flour and dry rub together.
  6. Dredge the onion strings first in the buttermilk and then in the seasoned flour.
  7. Fry small batches of onion strings at a time in the oil to ensure crispy strings.
  8. Let onion strings drain on cooling rack and reserve for sandwich preparation.
  9. Preheat oven or barbecue to 350 degrees F.
  10. Smother the chicken inside and out with dry rub. Place chicken on chicken stand. Squeeze lemon juice over the upright chicken and drizzle with the melted butter.
  11. Let chicken cook for 60-80 minutes.
  12. Let cooked chicken rest for 30 minutes to cool.
  13. Hand-shred cooled chicken for sandwiches.
  14. Toss shredded chicken in barbecue sauce.
  15. To build the sandwich: Split brioche buns and spread a little mayo on each side.
  16. Toast buns on grill.
  17. Place a generous handful of chicken onto bottom bun.
  18. Top pulled chicken with crispy onion strings.
  19. Finish sandwich with top bun.
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