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Pulled Chicken Sandwich with Pomegranate Glaze – Pulled Chicken Pomegranate Glaze
Pulled Chicken Pomegranate Glaze transforms ordinary sandwiches into extraordinary culinary experiences. This sweet and tangy combination creates tender, juicy chicken paired with a vibrant pomegranate sauce that’ll make your taste buds dance. I’ve perfected this recipe through countless kitchen experiments, and now you can master this restaurant-quality dish at home.
Why You'll Love This Recipe
- The pomegranate glaze adds a unique sweet-tart flavor that perfectly complements the savory pulled chicken
- Chicken thighs stay incredibly moist and tender, making every bite succulent and satisfying
- Quick preparation time means you can have gourmet sandwiches ready in under an hour
- The apple slaw provides a refreshing crunch that balances the rich, glazed chicken perfectly
- Versatile recipe that works great for weeknight dinners, weekend gatherings, or meal prep
Why This Pulled Chicken Pomegranate Glaze Recipe Works
The magic happens when pomegranate’s natural acidity meets honey’s sweetness. This combination creates a glaze that caramelizes beautifully while keeping the chicken incredibly moist. Using chicken thighs instead of breasts ensures rich flavor and prevents drying out during cooking.
The spice blend featuring smoked paprika, cumin, and chili powder adds depth without overpowering the pomegranate’s brightness. Brown sugar helps create a gorgeous caramelized crust while the butter adds richness. The apple slaw introduces freshness and crunch, preventing sandwich fatigue.
What You’ll Need for Pulled Chicken Pomegranate Glaze
Ingredients
For the Chicken:
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 teaspoons brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon each: garlic powder, onion powder, cumin, chili powder, ground mustard
- ½ teaspoon salt and pepper
- Brioche buns for serving
For the Pomegranate Glaze:
- ¾ cup ketchup
- ⅔ cup pomegranate juice
- ¼ cup honey
- ¼ cup pomegranate molasses
- 3 garlic cloves, minced
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon soy sauce (instead of Worcestershire)
- ½ teaspoon each: onion powder, smoked paprika
- ¼ teaspoon black pepper
For the Apple Slaw:
- 2 apples, thinly sliced
- 2 scallions, thinly sliced
- 1 head napa cabbage, shredded
- ¼ cup cilantro, chopped
- 1 tablespoon olive oil
- ½ tablespoon apple cider vinegar
- 2 teaspoons honey
- ¼ teaspoon salt and pepper
Tools
- Large skillet or pot with lid
- Medium saucepan for glaze
- Stand mixer or two forks for shredding
- Sharp knife and cutting board
- Measuring cups and spoons
- Mixing bowls
- Whisk
- Storage containers
How to Make Pulled Chicken Pomegranate Glaze
| Step 1: | Mix brown sugar, paprika, garlic powder, onion powder, cumin, chili powder, ground mustard, salt, and pepper. Rub this spice blend thoroughly over chicken thighs. |
| Step 2: | Heat olive oil and butter in a large skillet over medium-high heat. Brown chicken on both sides until deeply golden, about 3-4 minutes per side. Cover skillet while cooking to ensure chicken cooks through. |
| Step 3: | Remove chicken and shred using a stand mixer or two forks. Return shredded chicken to skillet with drippings, toss well to coat. Stir in 2-3 tablespoons of prepared glaze. |
| Step 4: | For the glaze, combine all glaze ingredients in a saucepan. Whisk together until smooth. Bring to a boil over medium heat, then reduce to low. |
| Step 5: | Simmer glaze for 30-60 minutes, stirring occasionally, until thickened. If too tart, add extra honey and cook a few minutes more. Cool at room temperature to thicken further. |
| Step 6: | Prepare apple slaw by tossing apples, scallions, cabbage, and cilantro in a bowl. Whisk olive oil, vinegar, and honey together. Drizzle over slaw, season with salt and pepper. |
| Step 7: | Assemble sandwiches on brioche buns with pulled chicken, extra glaze, and apple slaw. |
Chef's Helpful Tips
- Use chicken thighs exclusively – they stay moist and shred beautifully compared to chicken breasts
- Don’t skip browning the chicken; those caramelized bits add incredible flavor to your final dish
- Make extra glaze and store it – it keeps for weeks and works great on grilled vegetables too
- Slice apples just before serving to prevent browning, or toss with lemon juice if preparing ahead
- Toast your brioche buns lightly for extra texture and to prevent sogginess from the glaze
Serving and Storage Tips for Pulled Chicken Pomegranate Glaze
Serving Tips
Serve these sandwiches immediately after assembly for the best texture contrast. The warm pulled chicken against cool, crispy slaw creates an amazing experience. Consider setting up a sandwich bar for parties, letting guests build their own.
Pair with sweet potato fries or a light salad. The Ultimate Chicken Casserole makes an excellent side dish for larger gatherings. For beverages, try pomegranate juice or iced tea.
Store leftover pulled chicken in an airtight container for up to 4 days. The glaze keeps separately for 2 weeks refrigerated. Reheat chicken gently with a splash of water to maintain moisture. Keep apple slaw components separate until serving.
Mistakes to Avoid while making Pulled Chicken Pomegranate Glaze
Overcooking chicken thighs turns them dry and stringy. Monitor internal temperature – remove at 165°F. Rushing the glaze reduction results in thin, watery sauce. Allow proper simmering time for that perfect glossy consistency.
Using pre-shredded cabbage often lacks crunch. Hand-shred napa cabbage for superior texture. Assembling sandwiches too early makes buns soggy. Build sandwiches just before serving for optimal enjoyment.
You Must Know
- Pomegranate molasses is essential – find it in Middle Eastern markets or make your own by reducing pomegranate juice
- The glaze recipe doubles easily if you want extra for other dishes or future meals
- Chicken can be prepared up to 3 days ahead and reheated gently before serving
- Brioche buns can be substituted with pretzel buns or ciabatta rolls for different textures
Suggestions for Pulled Chicken Pomegranate Glaze
Transform leftovers into exciting new meals. Try pulled chicken over rice bowls or stuffed into tacos. The Creamy Garlic Shrimp Pasta technique works wonderfully with this pulled chicken too.
Experiment with different slaws – try Asian-inspired versions with sesame oil or Mexican-style with lime and jalapeños. The Grilled Pomegranate-Glazed Chicken With Tomato Salad offers another pomegranate pairing inspiration.
For meal prep enthusiasts, portion pulled chicken into containers with glaze on the side. Check out Andy Makes Pomegranate-Glazed Chicken for professional techniques. The Pomegranate Molasses Barbecue Sauce Recipe provides glaze variations.
FAQs:
While possible, chicken breasts tend to dry out more easily. If using breasts, reduce cooking time and add extra butter to maintain moisture. Monitor temperature carefully.
Properly stored pulled chicken lasts 3-4 days refrigerated. The pomegranate glaze keeps for 2 weeks in an airtight container. Always reheat to 165°F before serving.
Absolutely! Brown the seasoned chicken first, then slow cook on low for 4-6 hours with half the glaze. Shred and add remaining glaze before serving.
Make your own by reducing 1 cup pomegranate juice with 2 tablespoons sugar and 1 tablespoon lemon juice until syrupy. This creates about ¼ cup substitute.
Yes! Freeze pulled chicken in portion-sized containers for up to 3 months. Thaw overnight in refrigerator and reheat gently. Add fresh glaze when serving for best results.
Conclusion
Pulled Chicken Pomegranate Glaze elevates simple sandwiches into memorable meals. This recipe combines tender, flavorful chicken with a stunning sweet-tart glaze that’ll impress family and friends alike. The balance of flavors, textures, and colors makes every bite exciting.
Whether you’re meal prepping for the week or hosting a casual dinner party, this versatile recipe delivers consistent results. Try this Keto Cloud Cake Recipe for a delightful dessert pairing. Start creating your own pulled chicken masterpiece today!
More Easy Dinner Recipes:
- Ground Turkey Zucchini Skillet – Easy Healthy Recipe
- Best Lamb Shawarma Chickpea Soup – Easy Middle Eastern Recipe
- Chicken Rice One Pot Recipe – Easy 70-Minute Family Dinner
- Perfect Shrimp Enchiladas Recipe – Creamy & Delicious
Recommended
📖 Recipe Card
Pulled Chicken Pomegranate Glaze Sandwich Recipe
- Total Time: 1 hour
- Yield: 6 sandwiches 1x
Description
Tender pulled chicken glazed with sweet-tart pomegranate sauce creates an extraordinary sandwich. This restaurant-quality dish features juicy chicken thighs and crisp apple slaw.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 teaspoons brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon each: garlic powder, onion powder, cumin, chili powder, ground mustard
- ½ teaspoon salt and pepper
- Brioche buns for serving
- ¾ cup ketchup
- ⅔ cup pomegranate juice
- ¼ cup honey
- ¼ cup pomegranate molasses
- 3 garlic cloves, minced
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon soy sauce
- ½ teaspoon each: onion powder, smoked paprika
- ¼ teaspoon black pepper
- 2 apples, thinly sliced
- 2 scallions, thinly sliced
- 1 head napa cabbage, shredded
- ¼ cup cilantro, chopped
- 1 tablespoon olive oil
- ½ tablespoon apple cider vinegar
- 2 teaspoons honey
- ¼ teaspoon salt and pepper
Instructions
- Mix brown sugar, paprika, garlic powder, onion powder, cumin, chili powder, ground mustard, salt, and pepper. Rub this spice blend thoroughly over chicken thighs.
- Heat olive oil and butter in a large skillet over medium-high heat. Brown chicken on both sides until deeply golden, about 3-4 minutes per side. Cover skillet while cooking to ensure chicken cooks through.
- Remove chicken and shred using a stand mixer or two forks. Return shredded chicken to skillet with drippings, toss well to coat. Stir in 2-3 tablespoons of prepared glaze.
- For the glaze, combine all glaze ingredients in a saucepan. Whisk together until smooth. Bring to a boil over medium heat, then reduce to low.
- Simmer glaze for 30-60 minutes, stirring occasionally, until thickened. If too tart, add extra honey and cook a few minutes more. Cool at room temperature to thicken further.
- Prepare apple slaw by tossing apples, scallions, cabbage, and cilantro in a bowl. Whisk olive oil, vinegar, and honey together. Drizzle over slaw, season with salt and pepper.
- Assemble sandwiches on brioche buns with pulled chicken, extra glaze, and apple slaw.
Notes
- Use chicken thighs exclusively – they stay moist and shred beautifully compared to chicken breasts
- Don’t skip browning the chicken; those caramelized bits add incredible flavor to your final dish
- Make extra glaze and store it – it keeps for weeks and works great on grilled vegetables too
- Slice apples just before serving to prevent browning, or toss with lemon juice if preparing ahead
- Toast your brioche buns lightly for extra texture and to prevent sogginess from the glaze
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American-Middle Eastern Fusion
Nutrition
- Serving Size: 1 sandwich
- Calories: 485
- Sugar: 18g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 115mg
Keywords: pomegranate glazed chicken sandwich, pulled chicken with fruit glaze, sweet and tangy chicken recipe, shredded chicken pomegranate, middle eastern chicken sandwich, glazed chicken thighs recipe, pomegranate molasses chicken
