Alabama BBQ Chicken Sandwich (Print version)
Tender smoked chicken in tangy white BBQ sauce with crisp slaw on toasted bun
# Ingredient List:
→ Chicken
01 - 4 boneless skinless chicken breasts or thighs
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1/2 tsp salt
07 - 1/2 tsp freshly ground black pepper
→ Alabama White BBQ Sauce
08 - 3/4 cup mayonnaise
09 - 2 tbsp apple cider vinegar
10 - 1 tbsp lemon juice
11 - 1 tbsp prepared horseradish
12 - 1 tbsp Dijon mustard
13 - 1 tsp sugar
14 - 1/2 tsp garlic powder
15 - 1/2 tsp black pepper
16 - 1/4 tsp cayenne pepper
17 - Salt to taste
→ Sandwich Assembly
18 - 4 sandwich buns split and toasted
19 - 2 cups shredded cabbage or coleslaw mix
20 - 2 tbsp mayonnaise
21 - 1 tbsp apple cider vinegar
22 - Salt and pepper to taste
23 - Pickles for garnish optional
# How To Make It:
01 - Preheat grill or oven to 400°F.
02 - Pat chicken completely dry and rub thoroughly with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper, ensuring even coating on all sides.
03 - Grill chicken 6 to 8 minutes per side or roast on lined baking sheet 20 to 25 minutes until internal temperature reaches 165°F. Let rest 5 minutes before chopping.
04 - Whisk together mayonnaise, apple cider vinegar, lemon juice, horseradish, Dijon mustard, sugar, garlic powder, black pepper, cayenne, and salt in medium bowl until completely smooth and well blended.
05 - Toss shredded cabbage with mayonnaise, apple cider vinegar, salt, and pepper in separate bowl until evenly coated. Refrigerate until ready to assemble.
06 - Cut rested chicken into bite-sized pieces. Transfer to bowl and toss with half the Alabama white sauce until thoroughly coated.
07 - Pile sauced chopped chicken generously onto each toasted bun. Top with generous amount of slaw. Drizzle additional white BBQ sauce over top if desired. Add pickles for extra tang.
08 - Serve sandwiches immediately while chicken and sauce are warm.
# Expert Advice:
01 -
- The white sauce creates this incredible creaminess that balances perfectly with the smoky chicken
- That cool crisp slaw cuts through the richness like a breath of fresh air
- Everything comes together in about an hour but tastes like you spent all day planning it
02 -
- The white sauce can be made up to a week ahead and actually gets better as flavors meld
- Letting the chicken rest before chopping keeps all those juices inside where they belong
- Toast those buns even if you think its unnecessary they will turn soggy otherwise
03 -
- Grilling over indirect heat prevents flare ups from the olive oil
- A splash of pickle juice in the white sauce creates next level flavor