Honey Mustard BBQ Chicken Sandwich

30 Minutes

4-6 Servings

Honey Mustard BBQ Chicken Sandwich

View a recipe tutorial on YouTube: https://www.youtube.com/watch?v=C49b2opDx6A

Directions

Step 1

Make the honey mustard sauce first. Combine mustard, honey, ¼ cup brown sugar, and apple cider vinegar in a small saucepan. Simmer for 10 minutes. Season with ½ tsp. salt, ½ tsp. garlic powder, and ¼ tsp. black pepper. Set aside to let cool.


Step 2

Make the rub for the chicken. In a small bowl, combine cumin, brown sugar, paprika, mustard powder, salt, and pepper. Use a fork to mix well. Sprinkle the chicken breasts with the rub and coat evenly. Let sit for 5 minutes.


Step 3

Turn your multi-cooker* to the sauté mode. Add the olive oil and allow to heat up, then add the chicken breasts (in batches if necessary). Brown on both sides. Remove from multi-cooker and repeat with remaining chicken breasts, if necessary.


*To prepare in a slow-cooker:
Place seasoned chicken breasts in slow cooker and top with chicken broth. Cover and cook on low for 6-7 hours or high for 3 hours, until chicken is cooked through and tender. (Skip to step 6.)


Step 4

Add 1/2 cup chicken stock (or water) into the multi-cooker, then add back the seared chicken breasts and 1/2 cup of the prepared honey mustard sauce.


Step 5

Secure lid on multi-cooker. Make sure the vent is in the seal mode. Select “high pressure” on the multi-cooker and set for 10 minutes. Let cook for 10 minutes, then turn off multi-cooker and allow the pressure to release naturally for 10 minutes.


Step 6

Carefully transfer cooked chicken breasts from multi cooker onto a cutting board and shred using two forks. Return shredded chicken to multi-cooker and recombine with the cooking liquid.


Step 7

Serve multi-cooker shredded chicken on Martin’s Big Marty’s Rolls topped with reserved prepared honey mustard sauce.

Ingredients

Honey Mustard BBQ Sauce:

  • 1 Cup Yellow Mustard

  • 1/3 Cup Honey

  • 1/4 Cup Brown Sugar

  • 1/4 Cup Apple Cider Vinegar

  • 1/2 Teaspoon Kosher Salt

  • 1/2 Teaspoon Garlic Powder

  • 1/4 Teaspoon Freshly Cracked Black Pepper


Shredded Chicken:

  • 2 Pounds Boneless, Skinless Chicken Breasts (about 2-3 breasts)

  • 1/8 Teaspoon Cumin

  • 2 Tablespoons Brown Sugar

  • 1 Teaspoon Paprika

  • 1 Teaspoon Mustard Powder

  • 1/2 Teaspoon Kosher Salt

  • 1/2 Teaspoon Freshly Cracked Black Pepper

  • 2 Tablespoons Olive Oil

  • 1/2 Cup Chicken Stock (or Water)


Sandwich:

  • 1/2 Cup Honey Mustard BBQ Sauce

  • Martin’s Big Marty’s Rolls, for serving