Alabama BBQ Chicken Sandwich (Print View)
Tender smoked chicken with tangy Alabama white sauce and crisp slaw on toasted buns
# 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)
# Method:
01 - Preheat grill or oven to 400°F.
02 - Pat chicken dry and rub with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
03 - Grill chicken for 6-8 minutes per side or roast on a lined baking sheet for 20-25 minutes until internal temperature reaches 165°F. Let rest for 5 minutes.
04 - Whisk together mayonnaise, apple cider vinegar, lemon juice, horseradish, Dijon mustard, sugar, garlic powder, black pepper, cayenne pepper, and salt until smooth.
05 - Combine shredded cabbage, mayonnaise, apple cider vinegar, salt, and pepper in a bowl. Mix thoroughly.
06 - Cut rested chicken into bite-sized pieces and toss with half of the Alabama white sauce.
07 - Pile chopped BBQ chicken onto each toasted bun. Top generously with slaw. Drizzle additional sauce if desired and add pickles for extra tang.
08 - Serve immediately while warm.
# Insider Tips:
01 -
- The white sauce creates this incredible tangy creaminess that perfectly balances smoky chicken in ways traditional red sauce never could
- Everything happens in about an hour, and most of that is just the grill doing its thing while you mix up sauces
02 -
- Letting the chicken rest before chopping is absolutely crucial or all those juices will run out onto your cutting board instead of staying in the meat
- The white sauce thickens as it sits, so if you make it ahead, thin it with a tiny splash of vinegar or water before tossing
03 -
- Toast your buns on the grill for the last minute of cooking to pick up extra smoky flavor
- If the sauce feels too thick at first, let it sit for 10 minutes before adding more liquid