BBQ Chicken Sandwiches
These BBQ chicken sandwiches are the epitome of a simple yet classic summertime recipe. A quick homemade barbecue sauce is smothered over chicken breasts while grilling, adding sweetness and sauciness. To finish, an easy coleslaw is layered on top, adding a bit of tangy and crunch. It's the perfect sandwich for both a weeknight meal and a special summer occasion!
Servings: 4 sandwiches
Ingredients
For the chicken
- 2 large (about 1 lb) chicken breasts
- 1 ½ tsp smoked paprika
- ½ tsp freshly ground black pepper
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- 2 tsp kosher salt
For the barbecue sauce
- 1 tbsp neutral oil
- ½ medium onion diced
- 2 cloves garlic chopped
- ½ tsp kosher salt
- 4 oz tomato paste
- 3 tbsp apple cider vinegar
- ¼ cup molasses
- 1 cup ketchup
- 1 tbsp yellow mustard
For the coleslaw
- ½ head cabbage shredded
- ¾ cup neutral oil
- ⅓ cup apple cider vinegar
- 2 tsp Dijon mustard
- 3 tbsp honey
- 1 tsp celery seed
- 1 tsp kosher salt
- ½ medium onion roughly chopped
Instructions
For the chicken
- In a small bowl, combine the smoked paprika, black pepper, garlic powder, onion powder, cayenne pepper, and kosher salt. Mix together and set the dry rub aside.1 ½ tsp smoked paprika, ½ tsp freshly ground black pepper, 1 tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne pepper, 2 tsp kosher salt
- Slice the chicken breasts in half. Working with one piece at a time, place the chicken into a plastic bag and pound into an even ½-inch thickness. Sprinkle the breasts with the dry rub. Cover and allow the breasts the marinate for at least 30 minutes or up to 2 hours.2 large (about 1 lb) chicken breasts
- Heat the grill on high for 15 minutes. Turn the heat to medium or move the coals to one side of the grill. Place the marinated chicken breasts on the grill. Grill the breasts, flipping once, until they reach an internal temperature of 160°F. Once the chicken is at the correct temperature, brush both sides with the prepared barbecue sauce. Remove the breasts from the grill.
- Serve the barbecue chicken on buns with extra sauce and a helping of coleslaw.
For the sauce
- In a small saucepan, heat the oil over medium heat. Add the onion, garlic, and salt. Sauté until the onion is soft and translucent, 4-6 minutes. Add the tomato paste and cook until the color has darkened and coats the bottom of the saucepan, 3-4 minutes. Pour in the apple cider vinegar, molasses, ketchup, and yellow mustard. Bring the mixture to a simmer and cook until thick, 6-8 minutes. Keep warm or store in an airtight container in the refrigerator.1 tbsp neutral oil, ½ medium onion, 2 cloves garlic, 4 oz tomato paste, 3 tbsp apple cider vinegar, ¼ cup molasses, 1 cup ketchup, 1 tbsp yellow mustard, ½ tsp kosher salt
For the coleslaw
- In a large measuring glass or blender canister, combine the neutral oil, apple cider vinegar, Dijon mustard, honey, celery seed, kosher salt, and onion. Using an immersion blender or countertop blender, blend on high until smooth. Pour over the top of the shredded cabbage and stir to serve. Store leftover or unused dressing in the refrigerator for up to 3 weeks.½ head cabbage, ¾ cup neutral oil, ⅓ cup apple cider vinegar, 2 tsp Dijon mustard, 3 tbsp honey, 1 tsp celery seed, ½ medium onion, 1 tsp kosher salt
Video
Notes
- For easy cleanup and to keep any liquid from the chicken breast contained, use a bag to flatten the chicken. After flattening, discard the bag to prevent any unwanted contaminants from the raw chicken.
- The coleslaw dressing will make more than needed for the four chicken sandwiches in this recipe. Simply shred and dress as much cabbage as desired for the four sandwiches and store any remaining dressing in the refrigerator. Then, when ready to prepare more cabbage, shred and dress it at that time to prevent the cabbage from getting too soft.
- The barbecue sauce will likely make extra, depending on how much sauce you use for basting. Use any extra barbecue sauce as an extra amount of sauce on the sandwich, or store it in the refrigerator and use it in the future.
Nutrition
Serving: 1sandwich (no bun) | Calories: 481kcal