|Prep time||20 minutes|
|Marination time||4+ hours|
|Cook time||180 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Finely chop the chipotle peppers. Crush the garlic. In a bowl, combine the peppers, garlic, adobo sauce, sugar, tomato paste, apple cider vinegar, mustard, spices and seasoning.
Place the chicken breasts in a resealable bag and pour the marinade over. Seal and refrigerate for at least 4 hours or overnight for maximum flavour.
Prepare the grill for indirect cooking. If using a charcoal grill, light the charcoal and let it burn until covered with white ash. Create a two-zone fire by placing the charcoal on one side of the grill and leaving the other side empty. If using a gas grill, preheat the grill with burners on one side only. The grill should be between 120°C-135°C.
When ready to cook, remove the chicken from the marinade (reserve the marinade for basting) and place on the grill over the indirect heat side. Close the lid and slowly cook for 2-3 hours, or until the chicken is tender and easily shreds with a fork.
Meanwhile, place the reserved marinade in a pot over a medium heat, add 250ml of water and cook, stirring constantly, until thickened. Remove from the heat and set aside.
Finely slice the cabbage, celery and spring onion. Add to a serving bowl along with the baby spinach and mixed herbs. Squeeze lemon juice over and season with the salt.
Once fully cooked and tender, remove the chicken from the grill and rest for approx. 10 minutes. Using two forks, shred the chicken into smaller pieces. Place the chicken in a serving dish and stir in the cooked marinade.
Serve the pulled chicken with the green slaw and burger buns.