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BBQ Chicken Sandwiches with Coleslaw

10

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Cook on the Barbecue: Heat grill over medium-high heat. Clean and oil the grill grates. Once hot, add the seasoned chicken. Cover with the lid and cook until char marks appear, about 3 to 4 minutes. Flip the pieces and cover, about 3 to 4 minutes.

  • Cook until the internal temperature reaches between 160 to 165ºF (71 to 74ºC). Clean and grease the grates as needed. Rest the cooked chicken for 5 minutes.

Coleslaw

  • In a medium bowl, combine yogurt, mayonnaise, apple cider vinegar, honey, paprika, salt, and pepper.
  • In a large bowl, combine green cabbage, red cabbage, and carrots. Add the dressing and toss to combine. Season with salt and pepper to taste. If not used immediately, cover and refrigerate.

To Serve

  • Use two forks to shred into smaller pieces. Combine shredded chicken with barbecue sauce.
  • Right before serving, grill the buns cut-side down. Heat until toasted, about 2 to 3 minutes.
  • Add pulled chicken to each toasted bottom bun and top with coleslaw.

  • Notes

    • Using leftover chicken: Shred leftover chicken pieces or rotisserie chicken into smaller pieces. You will need about 5 cups. Heat in the microwave on high power until hot. Toss with some dry rub and barbecue sauce.
    • Storing: Cover and refrigerate grilled chicken up to 5 days in advance. Wait to toss with the barbecue sauce until ready to serve. Store the coleslaw in an airtight container for up to 1 day in the refrigerator.

    Nutrition Facts

    Serves: 4
    Calories301kcal(15%)
    Carbohydrates20g(7%)
    Protein44g(88%)
    Fat6g(9%)
    Saturated Fat2g(10%)
    Polyunsaturated Fat1g
    Monounsaturated Fat3g
    Cholesterol144mg(48%)
    Sodium692mg(29%)
    Potassium213mg(6%)
    Fiber2g(8%)
    Sugar16g(18%)
    Vitamin A3300IU(66%)
    Vitamin C28.9mg(35%)
    Calcium60mg(6%)
    Iron0.5mg(3%)

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