Name: BBQ Chicken Sandwich with Napa Slaw
Prep time: 90 min
Cook time: 60 min
Total time: 150 min
Yield: 4
Cuisine: New American
Ingredients: 1 batch of napa slaw, see below; 1 lb boneless skinless chicken thighs; 1 tblsp chili powder, divided; 2 tblsp canola oil, divided; 3/4 cup(s) chopped red onion; 3/4 cup(s) unsalted tomato sauce; 3 tblsp cider vinegar; 1 tblsp granulated sugar; 1/2 tsp salt; 1/2 tsp black pepper; 4 brioche hamburger buns; 1/2 head of napa cabbage; 2 tblsp finely diced white onion; 2 tblsp white vinegar; 1/4 cup(s) mayonnaise; 1 garlic clove, minced; 2 tsp granulated sugar; 1 tsp freshly ground pepper; 1/2 tsp salt

BBQ Chicken Sandwich with Napa Slaw Recipe

Rating 5.0

| 1

This smoky BBQ chicken sandwich with napa slaw is an easy, delicious way to impress your family and friends. An intoxicating mix of shredded BBQ chicken and creamy slaw makes this dish great for lunch or dinner!

Dinner

New American

ingredients

steps

150

minutes

Ingredients

Servings:

For the BBQ Chicken Sandwich

batch of napa slaw, see below

1 lb

boneless skinless chicken thighs

1 tblsp

chili powder, divided

2 tblsp

canola oil, divided

3/4 cup(s)

chopped red onion

3/4 cup(s)

unsalted tomato sauce

3 tblsp

cider vinegar

1 tblsp

granulated sugar

1/2 tsp

salt

1/2 tsp

black pepper

brioche hamburger buns

For the Napa Slaw

1/2

head of napa cabbage

2 tblsp

finely diced white onion

2 tblsp

white vinegar

1/4 cup(s)

mayonnaise

garlic clove, minced

2 tsp

granulated sugar

1 tsp

freshly ground pepper

1/2 tsp

salt

Directions 12 steps | 150 Minutes

Step 1

Prepare the napa slaw. Cut the cabbage into long, thin strips. Cut the thin strips in half or quarters, depending on your preference.

Step 2

Place the shredded cabbage in a large colander or salad spinner, working in batches if required. Rinse the cabbage thoroughly under cold water.

Step 3

Spin to remove the water or if using a colander, shake a few times and let it sit for 3-4 minutes to drain.

Step 4

In a large bowl, combine the diced onion, white vinegar, mayonnaise, minced garlic, sugar, pepper and salt. Mix until well combined.

Step 5

Add the drained cabbage and toss until evenly coated. Cover the bowl with plastic wrap and place in the refrigerator for 1 hour to chill before serving.

Step 6

While the slaw is chilling, prepare the BBQ chicken. Season the chicken thighs with one teaspoon of chili powder.

Step 7

In a large skillet over medium-high heat, add 1½ teaspoons of canola oil. Add the chicken thighs to the skillet and cook the chicken about 4 minutes on each side, or until the chicken is cooked through.

Step 8

Remove the chicken from the pan and let it rest for 5 minutes before shredding it into large pieces with two forks.

Step 9

While the chicken cools, prepare the BBQ sauce. In a medium saucepan over medium heat, heat 1½ teaspoons of oil. Add the onion and sauté for 5 minutes.

Step 10

Add the remaining two teaspoons of chili powder, tomato sauce, vinegar, sugar, salt and pepper. Stir to combine. Bring the sauce to a boil and then reduce the heat and simmer for 5 minutes.