Pulled chicken:

Mix all ingredients well and rub into chicken Marylands so evenly coated

Place a rack on a deep tray, half full with water. Place chicken on rack and place in oven at 180^oC for approximately 30 mins, check they’re cooked before removing from oven

Let cool and once cool enough to handle, shred all the meat off the bones and place aside

Pour on the BBQ sauce, you can put as much or as little on as you like

Season with sea salt and finish with the chopped coriander and a squeeze of fresh lime

Carolina style BBQ sauce:

Combine mustard, sugars, vinegar, water, chilli powder, black pepper, paprika and Worcestershire sauce in small saucepan

Simmer over low heat for 30 minutes

Stir in butter and simmer for 10 additional minutes

Avocado salsa:

Mix altogether well but don’t mash the avocados too much

Season with sea salt to taste, keep refrigerated until needed

Aioli:

Mix well and refrigerate until needed

To serve:

Toast Helga’s Gluten Free Gourmet Roll Traditional White and brush with melted butter

Placed a good serve of pulled chicken on base of roll that has been dressed with BBQ sauce, add a touch more sauce

Follow with a generous tablespoon of avocado salsa

Add 20g of aioli on top of the salsa

Follow with 3-4 thinly sliced fresh jalapeños, place roll on top and serve

*Note: “Chicken Maryland” simply refers to a butcher’s cut for a whole leg consisting of the thigh and drumstick.