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BBQ Chicken Sandwiches with Coleslaw

Photo: Jennifer Causey Styling: Heather Chadduck Hillegas 

Hands-on time 23 mins
Total time 23 mins
Yield

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

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.