ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

BBQ Chicken Sandwiches with Napa Slaw

Yield 4

Ingredients

  • CHICKEN SANDWICHES:
  • 1/2 cup plus 1 tablespoon ketchup
  • 1/3 cup unsulphured molasses
  • 1/4 cup yellow mustard
  • 1 tablespoon cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 4 large skinless, boneless chicken breast halves, trimmed
  • 4 hamburger buns, split
  • SLAW:
  • 1/3 cup mayonnaise
  • 2 tablespoons cider vinegar
  • 2 teaspoons sugar
  • 1/2 medium onion, finely chopped
  • 1/4 cup minced chives
  • 1 medium head of napa cabbage, quartered lengthwise and thinly sliced crosswise
  • Salt and freshly ground pepper

How to Make It

  1. In a large bowl, whisk together the ketchup, molasses, mustard, vinegar, Worcestershire sauce and soy sauce. Reserve 1/2 cup of the sauce for serving; add the chicken breasts to the remaining sauce in the bowl and turn to coat. Set aside.

  2. Make the slaw: In a large bowl, stir together the mayonnaise, vinegar and sugar. Add the onion and chives, then add the cabbage and toss well. Season generously with salt and pepper and toss.

  3. Light a grill or preheat the broiler. Grill or broil the chicken for about 10 minutes, turning once, until nicely charred and cooked through.

  4. Slice the chicken crosswise on the diagonal. Spoon some of the reserved barbecue sauce on the bottoms of the buns and arrange the chicken on top. Spoon the remaining sauce over the chicken and mound the napa slaw on top.