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Grilled BBQ Chicken Sandwiches
Grilled BBQ Chicken Sandwiches
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Summertime grilling essential: BBQ chicken sandwiches with tangy sauce, shredded chicken, and crunchy slaw on a toasty bun. Perfect for a family dinner feast!
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
  • 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
Instructions:
  • Prepare the slaw by mixing mayo, pickle juice, and sugar. Add shredded cabbage, carrots, and pickles. Combine well, taste, and adjust seasoning to your preference. Refrigerate for a day or two before serving if desired.
  • Preheat the grill to medium-high heat. Butterfly the chicken by slicing it horizontally with a sharp knife, leaving one edge intact to open the chicken breast, making it thinner for quicker cooking. Drizzle olive oil, salt, and pepper over the chicken. Pour 1/2 cup of BBQ sauce into a bowl and keep it ready for later use.
  • Grill the chicken and chiles (if using): Place chicken on the grill, generously brush each piece with BBQ sauce, and grill for 5 to 6 minutes on each side until reaching 165°F. Add 2 to 3 serrano peppers to the grill and cook for 2 to 3 minutes per side. Remove chicken and chiles from the grill and set aside. Note: If not butterflied, cook the chicken for an additional 8 to 10 minutes.
  • Shred the grilled chicken using two forks, then mix in the 1/2 cup of BBQ sauce set aside in step 1.
  • Prepare the serrano mayo by halving grilled peppers, removing seeds, and combining them in a small food processor with mayo, lime juice, and salt. Pulse until well mixed.
  • Prepare your sandwich by toasting the buns and spreading with serrano mayo, if desired. Add a generous portion of pickle slaw and shredded BBQ chicken. Enjoy alongside chips and pickles. Store any leftover chicken in the fridge for 3 to 4 days or freeze in an airtight container for up to three months.

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