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Pulled Chicken Rolls

5 from 1 vote

Pulled Chicken Rolls

Cooking Time Icon
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings Icon
Servings 4 people



  • 8 Sicín Sásta skinless chicken thigh fillets
  • 125 ml passata
  • 50 ml water
  • 3 generous tbsp smokey BBQ sauce
  • 2 tbsp sriracha sauce
  • 1 tsp onion salt

For the tangy slaw

  • 240 g mayonnaise
  • Juice from 1 lemon
  • 2 tbsp apple cider vinegar
  • 2 tbsp wholegrain mustard
  • 1 tsp sea salt flakes
  • Half head red cabbage, shredded
  • 2 carrots, grated
  • 1 red onion, finely diced

To serve

  • 4 brioche buns
  • Tangy slaw
  • Sliced dill pickles


  • Pre-heat oven to 180°C / 160°C fan.
  • In a small bowl, mix together passata, water, BBQ sauce, sriracha and onion salt.
  • Arrange chicken thighs in a baking dish then pour sauce over. Cover dish tightly with tinfoil then bake for 1 hour.
  • After the hour, remove tinfoil from dish, increase oven to 200°C / 180°C fan and bake for further 20 -30 minutes to thicken the sauce.
  • While chicken is cooking, prepare the slaw. In a small bowl, mix together the mayonnaise, lemon juice, vinegar, mustard and salt.
  • Toss together cabbage, carrot and onion. Add the mayonnaise dressing and toss well to combine. Refrigerate until needed.
  • Remove chicken from dish and place in a shallow dish. Use two forks to pull apart the chicken. Spoon over some of the sauce and mix well. Add more sauce if needed.
  • To serve, spoon pulled chicken onto the bottom half of the brioche buns. Spoon over more of the cooking sauce, optional. Top with a mound of tangy slaw, then pop the tops of the buns on. Serve immediately.
  • Sliced dill pickles is also a delicious addition.

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