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
19
ingredients
12
steps
150
minutes
An accomplished chef and world traveler, Chef Greg has much to offer in the culinary landscape. With over 20 years of experience, Chef Greg prides himself on his ability to craft creative and inventive fare that exceeds expectations, while providing a service that goes above and beyond. Chef Greg has opened restaurants in London, studied under top chefs, and prepared meals for royalty.

Ingredients

Servings:
4
For the BBQ Chicken Sandwich
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
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
1
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.

Step 11

Stir in the shredded chicken and keep warm. 

Step 12

Assemble the BBQ chicken sandwich. Place a generous portion of the BBQ chicken and napa slaw on each bun and serve. Bon appetit!

Nutrition Per Serving
View All
CALORIES
488
FAT
25.1 g
PROTEIN
29.4 g
CARBS
36.3 g

FOOD FOR THOUGHT?

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1 Comments
1 Comments
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Jolee S.

Jolee

22 Jul 2022

The cold napa slaw is a delicious contract to the barbecue chicken!

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