Chicken Barbecue and Slaw Sandwiches
Recipe by National Chicken Council
Ingredients
- Chicken
- 4 pounds chicken breast halves, bone-in
- Sauce
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup onion, minced
- 2 cloves cloves of garlic
- 2 teaspoons chili powder
- 1/2 teaspoon hot pepper sauce
- Slaw
- 4 cups cabbage, thinly sliced or chopped
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1-1/2 tablespoon apple cider vinegar
- 1/2 teaspoon celery seed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 -- hamburger buns
Instructions
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Preheat oven to 325 F.
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In small bowl, whisk together ketchup, apple cider vinegar, onion, garlic, chili powder and hot pepper sauce.
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Place chicken breasts in glass baking dish. Pour sauce over chicken, turning to coat all sides. Turn chicken skin-side up. Place in oven and bake 1 hour. Set aside until cool enough to handle.
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While chicken is cooling, in large bowl, stir together cabbage, mayonnaise, yellow mustard, apple cider vinegar, celery seeds, salt and pepper. Set aside.
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Discard chicken skin. Pull meat off bones; place meat in saucepan. Scrape sauce out of baking dish and stir into saucepan. Over low heat, warm chicken until hot throughout. Open buns on plates; top with chicken and slaw. Close buns and serve.
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