BBQ Chicken Sandwiches with Coleslaw

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BBQ Chicken Sandwiches with ColeslawRecipe

Photo: Jennifer Causey Styling: Heather Chadduck Hillegas 

Pile crunchy slaw atop this bbq sandwich for an exciting contrast to the tender grilled pork.

Serves 4 (serving size: 1 sandwich and about 2/3 cup slaw)


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2 tablespoons canola oil, divided
1 pound skinless, boneless chicken thighs
1 tablespoon chili powder, divided
3/4 cup finely chopped red onion, divided
3/4 cup unsalted tomato sauce
3 tablespoons cider vinegar, divided
1 1/2 tablespoons sugar, divided
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
3 cups packaged cabbage-and-carrot coleslaw
4 (1 1/2-ounce) whole-wheat hamburger buns


Hands-on: 23 Minutes
Total: 23 Minutes

1. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Sprinkle chicken with 1 teaspoon chili powder. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. shred chicken into large pieces with 2 forks.

2. While chicken cooks, heat 1 1/2 teaspoons oil in a medium saucepan over medium heat. Add 1/2 cup onion; sauté 5 minutes. Add remaining 2 teaspoons chili powder, tomato sauce, 1 tablespoon vinegar, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper to pan; bring to a boil. Reduce heat, and simmer 5 minutes. stir in chicken; keep warm.

3. Combine remaining 1 tablespoon oil, remaining 1/4 cup onion, remaining 2 tablespoons vinegar, remaining 1 1/2 teaspoons sugar, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and coleslaw. top bottom halves of buns evenly with chicken mixture, slaw, and top halves of buns, or serve slaw on the side.

Created date

March 2016

Nutritional Information

Calories 373
Fat 15.6 g
Satfat 2.7 g
Monofat 7.6 g
Polyfat 4.2 g
Protein 24 g
Carbohydrate 36 g
Fiber 6 g
Cholesterol 106 mg
Iron 3 mg
Sodium 757 mg
Calcium 89 mg
Sugars 13 g
Est. Added Sugars 9 g