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–+ servings

BBQ Chicken Sandwich

A delicious BBQ chicken sandwich featuring tender, smoky chicken, tangy barbecue sauce, and crunchy coleslaw, all served on a toasted bun.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Sandwich
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts pounded to an even thickness for even cooking
  • 1 teaspoon smoked paprika adds a smoky flavor
  • 1 teaspoon garlic powder for flavor
  • 1 teaspoon onion powder for flavor
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 1 cup barbecue sauce store-bought or homemade
For the Coleslaw
  • 2 cups shredded green cabbage freshly shredded
  • 1 cup shredded carrots freshly shredded
  • 1/2 cup mayonnaise for creaminess
  • 1 tablespoon apple cider vinegar adds tanginess
  • 1 teaspoon sugar to balance flavors
  • 1/4 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste
For Assembly
  • 4 pieces burger buns toasted for added texture
  • 1 tablespoon olive oil for grilling

Method
 

Prepare the Chicken
  1. Preheat your grill or grill pan over medium-high heat. This ensures that the chicken cooks evenly and gets nice grill marks.
  2. In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, and black pepper.
  3. Rub the spice mixture evenly over the chicken breasts to infuse flavor.
  4. Drizzle olive oil on the grill grates to prevent sticking. Place the chicken on the grill.
  5. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
  6. During the last few minutes of grilling, brush the chicken with barbecue sauce for added flavor.
  7. Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.
Make the Coleslaw
  1. In a large mixing bowl, combine shredded cabbage and carrots.
  2. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
  3. Pour the dressing over the cabbage and carrots, and toss until everything is well coated. Refrigerate for at least 10 minutes to let the flavors meld.
Assemble the Sandwich
  1. Slice the grilled chicken breasts into strips or leave them whole, depending on your preference.
  2. Spread a generous amount of barbecue sauce on the bottom half of each toasted bun.
  3. Place the sliced chicken on top of the sauce, then add a scoop of coleslaw on top of the chicken.
  4. Top with the other half of the bun and serve immediately with extra barbecue sauce on the side if desired.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For a spicier kick, add sliced jalapeños or hot sauce to the coleslaw. This sandwich pairs well with potato chips or a side salad.

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