Description
Succulent grilled BBQ chicken sandwiches deliver summer’s ultimate comfort between toasted brioche buns. Juicy marinated chicken, tangy barbecue sauce, and crisp slaw create an irresistible flavor combination you’ll crave at every backyard cookout.
Ingredients
Scale
Main Ingredients:
- 2 pounds boneless skinless chicken breasts, butterflied
- 8 hamburger buns
- ½ green cabbage, thinly shredded (about 4 cups)
- 2 medium carrots, grated (about 1 cup)
Sauces and Condiments:
- 1 to 1.5 cups Hank’s Kansas City BBQ sauce or store-bought
- 2 tablespoons olive oil
- 1.5 cups mayonnaise
- ¼ cup dill pickle juice
- ¼ cup dill pickles, chopped
- Juice from ½ lime
Seasonings and Spices:
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon sugar
- 2 to 3 grilled serrano peppers, seeds removed
- Pinch of salt
Instructions
- In a mixing bowl, combine mayonnaise, pickle juice, and sugar, whisking thoroughly until the mixture becomes smooth and well-integrated.
- Incorporate shredded cabbage, grated carrots, and finely chopped pickles into the dressing, ensuring every ingredient is evenly coated.
- Sample the coleslaw, adjusting seasoning with additional salt, pepper, or pickle juice as needed. Seal and refrigerate for up to 48 hours to allow flavors to meld.
- Heat outdoor grill or gas grill to medium-high temperature (375-400°F/190-204°C). Carefully slice chicken breasts horizontally, creating a butterfly cut while maintaining one connected edge for uniform cooking.
- Lightly drizzle chicken breasts with extra virgin olive oil (), then season generously with kosher salt and freshly ground black pepper. Reserve of barbecue sauce for final glazing.
- Position chicken on preheated grill grates, immediately brushing top surfaces with barbecue sauce (approximately 1/3 to ).
- Grill chicken for 5-6 minutes on initial side, developing appealing grill marks and caramelization. Carefully rotate pieces, applying additional barbecue sauce, and continue cooking 5-6 minutes until internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Optional: Grill serrano peppers alongside chicken for 2-3 minutes per side, creating a charred exterior. Allow peppers to cool slightly before handling.
- Remove chicken from grill, letting meat rest for 3-4 minutes to redistribute internal juices. Slice or chop as desired for sandwich preparation.
- Assemble sandwiches by layering grilled chicken on toasted buns, topping with prepared coleslaw and optional charred serrano peppers for added heat.
Notes
- Crunchy slaw adds zesty tang and fresh texture to balance the rich, smoky grilled chicken.
- Butterflying chicken breasts ensures even cooking and prevents dryness during grilling.
- BBQ sauce caramelizes beautifully on the chicken, creating a sweet and sticky exterior.
- Serrano peppers bring optional heat and charred complexity to the sandwich for spice lovers.
- Advance preparation of slaw allows flavors to meld and intensify in the refrigerator.
- Internal temperature check guarantees perfectly cooked, juicy chicken every single time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 420 kcal
- Sugar: 15g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg