Name: Grilled BBQ Chicken Sandwiches
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Pickle Slaw: -; 1/2 cup mayonnaise -; 1/4 cup dill pickle juice -; 1 tablespoon sugar -; 1/2 green cabbage, thin shredded (about 4 cups) -; 2 medium carrots, grated (about 1 cup) -; 1/4 cup chopped dill pickles -; Chicken Filling: -; 2 pounds boneless skinless chicken breasts, butterflied -; 2 tablespoons olive oil -; 1/2 teaspoon kosher salt -; 1/2 teaspoon black pepper -; 1 – 1 1/2 cups Hank’s Kansas City BBQ Sauce or store-bought -; 8 hamburger buns -; DAD ADD! Serrano Mayo: -; 2-3 grilled serrano peppers, seeds removed -; 1 cup mayonnaise -; Juice from 1/2 lime -; Pinch of salt -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Grilled BBQ Chicken Sandwiches

1. Pickle Slaw: -

2. 1/2 cup mayonnaise -

3. 1/4 cup dill pickle juice -

4. 1 tablespoon sugar -

5. 1/2 green cabbage, thin shredded (about 4 cups) -

6. 2 medium carrots, grated (about 1 cup) -

7. 1/4 cup chopped dill pickles -

8. Chicken Filling: -

9. 2 pounds boneless skinless chicken breasts, butterflied -

10. 2 tablespoons olive oil -

11. 1/2 teaspoon kosher salt -

12. 1/2 teaspoon black pepper -

13. 1 – 1 1/2 cups Hank’s Kansas City BBQ Sauce or store-bought -

14. 8 hamburger buns -

15. DAD ADD! Serrano Mayo: -

16. 2-3 grilled serrano peppers, seeds removed -

17. 1 cup mayonnaise -

18. Juice from 1/2 lime -

19. Pinch of salt -

How to cook deliciously - Grilled BBQ Chicken Sandwiches

1. Stage

Make the slaw: Whisk together mayo, pickle juice, and sugar. Stir in shredded cabbage, carrots, and pickles. Stir together and taste. Season to your liking. Slaw can be made a day or two in advance with no problem.

2. Stage

Heat the grill and prepare the chicken: Preheat grill to medium-high heat. To butterfly the chicken, use a sharp knife to slice the chicken horizontally – leaving the edge connected so you can open the chicken breast – making it thinner and therefore faster-cooking. Then drizzle with olive oil, salt, and pepper. Pour 1/2 cup of BBQ sauce into a bowl and set it aside. You will add it to the cooked chicken later.

3. Stage

Grill the chicken and chiles (if using): Add chicken to grill and spoon BBQ sauce over each piece of chicken. You will use 1/3 to 1/2 cup of BBQ sauce for this part of cooking. Grill for 5 to 6 minutes on the first side. Flip and add BBQ sauce to the second side. Grill for another 5 to 6 minutes on the second side or until the chicken breasts reach 165 ̊F. Remove from the grill. As the chicken grills, add 2 to 3 serrano peppers to the grill. Grill them for 2 to 3 minutes per side. Remove and let cool. NOTE: If you do not butterfly your chicken breasts, you will need to grill them for 8 to 10 minutes longer than this.

4. Stage

Shred the chicken: When chicken comes off the grill, let it cool briefly and then use two forks to shred or roughly chop the chicken. Stir the 1/2 cup of BBQ sauce you set aside in step 1 into the shredded chicken.

5. Stage

Making the serrano mayo: Split grilled peppers in half and remove seeds. Add to a small food processor with mayo, lime juice, and salt. Pulse until combined.

6. Stage

Make your sandwich: Toast your sandwich buns (if you want to) and smear with serrano mayo if you’re using it. Top with a heap of pickle slaw and shredded BBQ chicken. Serve with chips and pickles on the side. Leftover chicken will keep in the fridge for 3 to 4 days or freeze in an airtight container for up to three months.