Barbecue Chicken Sandwiches

Photo: Johnny Autry; Styling: Leigh Ann Ross

Good Barbecue Chicken Sandwiches don't have to result from hours over the grill. Our chicken sandwich starts with a rotisserie chicken and super easy homemade barbecue sauce. This sandwich is the perfect solution for those busy weeknights.

Yield: Serves 6 (serving size: 1 sandwich)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 11 Minutes
Total: 21 Minutes

Nutritional Information

Amount per serving
  • Calories: 316
  • Fat: 9.9g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 2.7g
  • Protein: 21.4g
  • Carbohydrate: 35.3g
  • Fiber: 2.1g
  • Cholesterol: 53mg
  • Iron: 2.1mg
  • Sodium: 548mg
  • Calcium: 91mg

Ingredients

  • 1/2 cup no-salt-added ketchup
  • 2 tablespoons honey mustard
  • 2 tablespoons water
  • 3/4 teaspoon ancho chile powder
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon kosher salt
  • 3 cups shredded skinless, boneless rotisserie chicken
  • 3 tablespoons canola mayonnaise
  • 2 tablespoons cider vinegar
  • 1 teaspoon sugar
  • 3 cups packaged coleslaw
  • 1/3 cup chopped green onions
  • 6 (1 1/2-ounce) hamburger buns, toasted

Preparation

  1. 1. Combine first 10 ingredients in a saucepan. Bring to a simmer; cook 10 minutes. Combine sauce and chicken.
  2. 2. Combine mayonnaise, vinegar, and sugar. Add coleslaw and onions; toss.
  3. 3. Place about 1/2 cup chicken mixture on bottom half of each bun. Top each serving with about 1/2 cup coleslaw mixture; top with top half of bun.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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