BBQ Chicken Sandwiches
- 1 3/4 pounds sliced onion (about 3)
- 6 garlic cloves, halved
- 2 teaspoons olive oil
- 1 pound skinless, boneless chicken thighs (about 4 thighs)
- 1/2 cup jarred barbecue sauce
- 2 tablespoons light sour cream
- 1 1/2 tablespoons cider vinegar
- 1 teaspoon agave syrup or honey
- 6 ounces cabbage-and-carrot coleslaw mix
- 1/4 teaspoon pepper
- 4 ciabatta rolls, toasted
- calories 455
- fat 12 g
- satfat 3 g
- monofat 5 g
- polyfat 2 g
- protein 29 g
- carbohydrate 57 g
- fiber 5 g
- cholesterol 77 mg
- iron 10 mg
- sodium 669 mg
- calcium 94 mg
How to Make It
Preheat broiler. Place onion and garlic on a foil-lined baking sheet; toss with oil. Broil 5 minutes, 6 inches from heat, until onion is golden, stirring often.
Preheat oven to 425°. Transfer onion mixture to a square glass baking dish; top with chicken. Pour barbecue sauce over chicken; cover tightly with foil. Bake, in middle of oven, until chicken is cooked through (about 20 minutes).
Combine sour cream, vinegar, and honey; whisk well. Toss with coleslaw mix and pepper.
Shred chicken with a fork; top bottoms of rolls with chicken, onion, sauce mixture, and coleslaw. Place roll tops on sandwiches.
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