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Ingredients
Chicken Sandwiches
▢2 pounds boneless skinless chicken breasts, or boneless thighs
▢1 tablespoon dark brown sugar
▢1 teaspoon cumin
▢1 teaspoon paprika, sweet or smoked
▢1 teaspoon kosher salt
▢½ teaspoon chili powder
▢½ teaspoon garlic powder
▢½ teaspoon onion powder
▢¼ teaspoon black pepper
▢1 tablespoon olive oil, or vegetable oil, for greasing
▢1 cup barbecue sauce
▢4 hamburger buns
Coleslaw
- ½ cup nonfat Greek yogurt
- 1 tablespoon mayonnaise
- 1 ½ teaspoon apple cider vinegar
- 1 ½ teaspoon honey
- ¼ teaspoon paprika, sweet or smoked
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup green cabbage, ¼-inch shreds
- 1 cup red cabbage, ¼-inch shreds
- ½ cup carrots, grated
Instructions
Grilled Chicken
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Place one of the chicken pieces in between two plastic sheets or in a large plastic bag. Flatten to an even thickness, about 3/4-inch. Repeat with remaining pieces.
Alternatively, for pieces about 2-inches thick or larger, cut in half horizontally to create two cutlets, repeat with the remaining pieces.
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In a small bowl, combine brown sugar, cumin, paprika, salt, chili powder, garlic powder, onion powder, and black pepper.
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Evenly sprinkle the dry rub over each piece of chicken, about 1 teaspoon per side.
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Cook on the Stovetop: Heat a grill pan over medium-high heat. Evenly grease the surface with about 1 tablespoon olive oil. Once the oil is hot, working in batches, add the seasoned chicken. Cook until char marks appear, about 4 to 6 minutes. Flip and cook about 3 to 5 minutes. Clean and grease the pan as needed, repeat with the remaining pieces.
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