The Duck Dive’s Pulled Barbecue Chicken Sandwich

Instead of the average grilled chicken or burger, try out The Duck Dive’s Pulled BBQ Chicken Sandwich
Contributor
pulled pork

Duck Dive

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.

6
Servings
395
Calories Per Serving
Deliver Ingredients

Ingredients

For the barbecue sauce:

  • 2 Cups 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 Tablespoons salt
  • 1 Tablespoon pepper

For the onion strings:

  • Oil, for frying
  • 1 Cup flour
  • 1 Tablespoon dry rub seasoning
  • 1 large yellow onion, sliced into thin rings
  • 1/4 Cup buttermilk

For the sandwich:

  • 1 whole chicken
  • 1/2 Cup dry rub
  • 1 lemon
  • 1/4 Cup melted butter
  • 6 brioche buns
  • Mayo

Directions

For the barbecue sauce:

Place all ingredients into a pot and bring to a simmer.

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.)

Use immersion blender to smooth out sauce.

For the onion strings:

Preheat a small pan of oil to 350 degrees F.

Mix the flour and dry rub together.

Dredge the onion strings first in the buttermilk and then in the seasoned flour.

Fry small batches of onion strings at a time in the oil to ensure crispy strings. 

Let onion strings drain on cooling rack and reserve for sandwich preparation. 

For the sandwich:

Preheat oven or barbecue to 350 degrees F.

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.

Let chicken cook for 60-80 minutes.

Let cooked chicken rest for 30 minutes to cool.

Hand-shred cooled chicken for sandwiches.

Toss shredded chicken in barbecue sauce.

To build the sandwich: Split brioche buns and spread a little mayo on each side.

Toast buns on grill.

Place a generous handful of chicken onto bottom bun. 

Top pulled chicken with crispy onion strings.

Finish sandwich with top bun. 

Nutritional Facts

Total Fat
8g
11%
Sugar
43g
48%
Saturated Fat
1g
4%
Cholesterol
4mg
1%
Carbohydrate, by difference
77g
59%
Protein
5g
11%
Vitamin A, RAE
18µg
3%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
77mg
8%
Choline, total
7mg
2%
Fiber, total dietary
3g
12%
Folate, total
42µg
11%
Iron, Fe
2mg
11%
Magnesium, Mg
38mg
12%
Niacin
2mg
14%
Phosphorus, P
147mg
21%
Selenium, Se
6µg
11%
Sodium, Na
1250mg
83%
Water
126g
5%
Zinc, Zn
1mg
13%

Duck Shopping Tip

Take a break from the usual chicken dinners and pick up a duck from your local butcher. Though it may not have as much meat as a chicken, the flavor of duck is unique and well worth a try.

Duck Cooking Tip

Like with all poultry, make sure you wash everything the meat touches with hot water and soap!

Duck Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.