American · Lunch
BBQ Chicken Sandwich
Shredded chicken thigh simmered in smoky tomato-molasses barbecue sauce, piled onto a toasted brioche bun with a quick vinegar slaw of cabbage and carrot. Tangy dill pickle slices finish the sandwich, balancing the sweet heat of the sauce against crunch and acidity from apple cider vinegar.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
651Calories
41.7gProtein
25.9gFat
62.3gCarbs
31.1gSugar
3.1gFiber
1587mgSodium
259mgChol
7.1gSat Fat
564mgPotassium
94mgCalcium
1.8mgIron
1.2mcgVitamin B12
8.6mgVitamin C
protein-rich
egg-free
gluten-free-adaptable
sweet-heat
hidden-gems
Instructions
1
Prep
Pat the chicken thigh dry, then season all over with salt and black pepper on a board.
2
Sear
Heat the vegetable oil in a skillet over medium-high heat and sear the chicken 3 to 4 minutes per side until deeply browned.
3
Simmer
Lower to medium heat, pour in the barbecue sauce with a splash of water, cover, and simmer 12 to 15 minutes until the chicken reaches 175°F.
4
Toss
Combine the cabbage, carrot, and apple cider vinegar with a pinch of salt until the vegetables soften and glisten, then toast the split brioche bun.
5
Plate
Shred the chicken in the sauce, pile onto the bottom bun with slaw and dill pickle slices, cap, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 2/3 cup160g barbecue sauce
- 22 brioche bun
- 2.8 oz80g cabbage
- 1.4 oz40g carrot
- 2 tbsp2 tbsp apple cider vinegar
- 1010 dill pickle slices (40g)
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
