Labor Day 20zeb26 Historical BBQ Platter
This smoky BBQ chicken platter celebrates Labor Day, featuring tender chicken, brioche buns, coleslaw, pickles, and baked beans—a symbolic meal reflecting the labor movement's struggles and triumphs.
Equipment
- large bowl
- grill
- two forks
- saucepan
Ingredients
Chicken Rub
- 2 lbs boneless, skinless chicken breasts about 4-6
- 1 cup smoky BBQ sauce
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- Salt and black pepper to taste
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- 4-6 brioche buns
- Coleslaw
- Pickles for garnish
- 1 can baked beans 15-oz
Instructions
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- Whisk together BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper in a large bowl.
- Place chicken breasts in the marinade, ensuring full coating. Cover and refrigerate for at least 2 hours, or preferably overnight.
- Preheat your grill to medium-high heat (375-400°F or 190-205°C) and lightly oil the grates.
- Remove chicken from marinade and discard any excess. Place on the hot grill and cook for 6-8 minutes per side, until the internal temperature reaches 165°F (74°C) and it's charred.
- Remove cooked chicken from the grill and let it rest for 5 minutes. Shred the chicken into bite-sized pieces using two forks.
- In a saucepan, combine the shredded chicken with an additional 1/2 cup of fresh BBQ sauce. Simmer over low heat for 5-10 minutes.
- While the chicken simmers, warm the baked beans and lightly toast the brioche buns.
- Serve the shredded BBQ chicken on toasted brioche buns, topped with coleslaw and pickle slices. Arrange with warm baked beans for a complete platter.
Notes
For extra flavor, consider making your own BBQ sauce. Marinating the chicken overnight will result in a more tender and flavorful dish. Adjust cayenne pepper to your preferred spice level.