Alabama BBQ Chicken Sandwich (Printable)
Tender chicken in tangy white BBQ sauce with crisp slaw on a toasted bun
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts or thighs
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1/2 tsp salt
07 - 1/2 tsp freshly ground black pepper
→ Alabama White BBQ Sauce
08 - 3/4 cup mayonnaise
09 - 2 tbsp apple cider vinegar
10 - 1 tbsp lemon juice
11 - 1 tbsp prepared horseradish
12 - 1 tbsp Dijon mustard
13 - 1 tsp sugar
14 - 1/2 tsp garlic powder
15 - 1/2 tsp black pepper
16 - 1/4 tsp cayenne pepper
17 - Salt to taste
→ Sandwich Assembly
18 - 4 sandwich buns, split and toasted
19 - 2 cups shredded cabbage or coleslaw mix
20 - 2 tbsp mayonnaise
21 - 1 tbsp apple cider vinegar
22 - Salt and pepper to taste
23 - Pickles for garnish (optional)
# How-To Steps:
01 - Preheat grill or oven to 400°F.
02 - Pat chicken dry and rub thoroughly with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
03 - Grill chicken for 6-8 minutes per side, or roast on lined baking sheet for 20-25 minutes until internal temperature reaches 165°F. Let rest 5 minutes.
04 - Whisk together mayonnaise, apple cider vinegar, lemon juice, prepared horseradish, Dijon mustard, sugar, garlic powder, black pepper, cayenne pepper, and salt until smooth and creamy.
05 - Combine shredded cabbage, mayonnaise, apple cider vinegar, salt, and pepper in bowl. Toss until evenly coated.
06 - Chop rested chicken into bite-sized pieces. Toss with half of the Alabama white sauce until thoroughly coated.
07 - Pile sauced chopped chicken generously onto each toasted bun. Top with generous portion of slaw. Drizzle additional white sauce if desired. Add pickles for extra tang.
08 - Serve immediately while warm.
# Expert Advice:
01 -
- The contrast between warm, seasoned chicken and cool, tangy white sauce creates this perfect bite that hits every craving
- You can make it entirely on a grill or in your oven, so it works year round no matter the weather
- The slaw adds such a perfect crunch that cuts through the richness
02 -
- The white sauce needs at least 30 minutes in the fridge to let the flavors marry properly
- Letting the chicken rest before chopping keeps all those juices inside where they belong
- Toast your buns even if you think you don't need to, it prevents them from getting soggy
03 -
- Grill over indirect heat after searing to prevent drying out the chicken
- Let the white sauce sit overnight, the horseradish mellows beautifully