BBQ Chicken Sandwiches with Coleslaw

3 Reviews
ADD YOUR REVIEW
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)
By Ann Taylor Pittman
May 2016
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 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.

Step 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.

Step 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.

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Ratings & Reviews

Would be better in slow cooker

LightestFan
May 30, 2016
The flavors of this were great, but chicken thighs are not meant to be quick cooked in a skillet. The meat was rubbery. I want to try again modifying to cook the thighs in the sauce in a slow cooker...

3.5 stars

daneanp
August 08, 2016
This might have been a higher rating except hubby accidentally grabbed chicken breasts, not thighs, as the store.  I poached them to keep them moist which worked pretty good.  I will try it again with the thighs and double the sauce, keeping half aside to put on the burger with service.

Delicious

Batb
July 10, 2016
I pretty much made this as written except I used less sugar ( 1/2 tablespoon for the chicken and only 1/2 tsp for the sauce... It doesn't and shouldn't require that much sugar) and this was delicious. I thought the chicken came out moist and so flavorful. The thighs were a perfect choice- definitely a dark meat dish. I also added a little bit more vinegar to th coleslaw - I didn't measure the slaw since it was from a bag. I just used the entire bag. Again, this was yummy. I was pretty quick to make and didn't require too many ingredients or prep. I will be making this dish again.
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