A filling American-style sandwich made by baking chicken thighs in the oven for a long time, shredding them with a fork, and blending them with homemade barbecue sauce. It's also a practical solution for using up leftover chicken.
Rub the chicken thighs with tomato paste, honey, vinegar, ground red pepper and salt, and let them rest for 15 minutes.
Cover the chicken thighs with foil and bake in an oven preheated to 180°C (356°F) for 70 minutes, until the meat easily separates from the bone.
Let the chicken thighs rest for 10 minutes out of the oven, then shred the meat with two forks and mix with the remaining sauce.
Place the shredded chicken on the bottom half of the burger bun, add coleslaw on top, then close with the top bun.
Important: make sure the chicken's internal temperature reaches 74°C, otherwise the fibers may toughen when shredded. Allergen: contains gluten (bread); the barbecue sauce has a high sugar content.
If you wrap the chicken in foil and let it rest for 10 minutes after taking it out of the oven, it holds its juices better and the fibers separate more easily when shredding.
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