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Pulled Honey Bourbon Chicken Challah


You’ve never had challah quite like this! The chicken bourbon is super flavorful on its own, but when baked into the challah it creates an explosion of flavor in every bite! For more great ideas, watch Sunny Side Up!


Prepare the Chicken

1. Preheat oven to 350 degrees Fahrenheit.
2. Season chicken with seasoned salt and garlic powder and place in a 9×13-inch pan.
3. In a separate bowl, mix together ketchup, onion, bourbon, honey, dark brown sugar, apple cider vinegar, tomato paste, Worcestershire sauce, and garlic.
4. Pour mixture over chicken and cover with foil.
5. Bake at 350 degrees Fahrenheit for one and a half hours until cooked through.
6. Use two forks to shred chicken.
7. Let marinate in the sauce for at least one hour before draining.

To Make the Challah

1. Divide the dough into three equal portions.
2. On a lightly floured surface, roll each portion into long ropes, and using a rolling pin, roll each portion into a rectangle approximately 10 inches long and five inches wide.
3. Leaving a half-inch border all the way around the rectangle, place one-third of the shredded chicken down the center of each flattened strand.
4. From the long edge of the dough, gently bring both sides of the dough over the chicken, pinch, and seal all the way down the strand. Repeat for all three strands.
5. Carefully braid each of the rolls together, then place on a greased loaf pan or lined cookie sheet.
6. Cover with a towel and let rise for 20 minutes in a draft-free place.
7. Preheat oven to 350 degrees Fahrenheit.
8. Beat egg yolk and mix in water to prepare the egg wash. Brush over challah.
9. Bake challah for approximately 45 to 55 minutes or until golden brown.
10. Remove from pan and allow to cool on a wire rack.