Description
Tender, slow-smoked chicken breasts drenched in a zesty vinegar-based sauce and served on brioche buns. This Southern classic combines bold acidity, smoky aromatics, and juicy meat for a finger-licking BBQ experience.
Ingredients
1.5 lbs (680g) boneless chicken breasts
1/2 cup (120ml) distilled white vinegar
1/4 cup (60ml) apple cider vinegar
1/4 cup (60ml) buttermilk
2 tablespoons honey
6 large brioche buns
2 tablespoons smoked paprika
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
1 tablespoon hot sauce (optional)
1 tablespoon lemon juice
Instructions
Prepare a dry rub using smoked paprika, kosher salt, garlic powder, and crushed red pepper flakes
Rub chicken breasts with the spice mix and refrigerate for 30 minutes
In a bowl, whisk distilled white vinegar, apple cider vinegar, buttermilk, 1 tablespoon honey, hot sauce (if using), and lemon juice
Place chicken in a resealable bag, pour half the vinegar mixture over it, and refrigerate for 2 hours
Smoke chicken at 225°F (107°C) for 3 hours until tender
Shred chicken manually or with two forks and toss with remaining vinegar mixture
To assemble: Toast brioche buns over direct heat and serve shredded chicken between the halves
Notes
Use cryovac chicken breasts for best texture
Adjust hot sauce quantity based on your heat preference
Chill chicken in vinegar marinade for at least 2 hours for maximum moisture retention
Serve with coleslaw for a traditional BBQ pairing
- Prep Time: 45
- Cook Time: 180
- Category: Lunch
- Method: Smoking
- Cuisine: American Southern
Nutrition
- Serving Size: 1 sandwich
- Calories: 470
- Sugar: 12g
- Sodium: 980mg
- Fat: 21g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 180mg