Grilled BBQ Chicken Breast Sandwiches

Grill

Family Friendly

with Creamy Slaw

5 min

Difficulty: 2/3

Canadian

Inspired by everyone's favourite BBQ rib sammie, this chicken breast version hits all the right notes with dill pickles, crisp onions and a refreshing side of slaw! Grab the napkins and dig in! Ingredients: Chicken breast • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Coleslaw mix (carrot, green cabbage, red cabbage) • Yellow onion • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites).

Allergens

Barley

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Measuring Spoons

Strainer

Large Bowl

Small Bowl

Silicone Brush

Medium Bowl

Tags

30-min-or-less

Family Friendly

Summer-essentials

Ingredients

Chicken Breasts

2 unit(s)

BBQ Sauce

4 tbsp

Coleslaw Cabbage Mix

170 g

Mayonnaise

4 tbsp

White Wine Vinegar

1 tbsp

Sandwich Bun

2 unit(s)

Dill Pickle, sliced

90 mL

Yellow Onion

0.5 unit(s)

Applewood Smoke Spice

7 g

Oil

1 tbsp

Sugar

0.75 tsp

Pepper

0.125 tsp

Salt

0.125 tsp

Preparation

Before starting, wash and dry all produce.
Lightly oil the grill. While you prep, preheat to medium (approx. 400°F).
Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch slices.
Drain pickles, reserving any pickle juice.
Pat chicken dry with paper towels.
In a medium bowl, add chicken, 1 tbsp (2 tbsp) oil and Applewood Smoke Spice. Season with salt and pepper, then toss to coat. Set aside.
Halve buns.

In a small bowl, add onions, reserved pickle juice, 1/4 tsp (1/2 tsp) sugar and half the vinegar. Season with pepper, then toss to coat. Set aside to pickle.
In a large bowl, add coleslaw cabbage mix, half the mayo, remaining vinegar and 1/2 tsp (1 tsp) sugar. Season with salt and pepper, then toss to combine.

To one side of the grill, add chicken. Close lid and grill for 6-8 min per side, until cooked through.**
When chicken is almost done, brush one side with some BBQ sauce, then flip. Grill for 30 sec, then repeat with other side.

When chicken is almost done, add buns to the other side of the grill, cut-side down. Close lid and grill buns for 1-2 min, until toasted. (TIP: Keep an eye on them so they don't burn!)

Transfer chicken to a plate and rest for 1-2 min.
Meanwhile, in another small bowl, combine remaining BBQ sauce and remaining mayo.
Thinly slice chicken.
Drain pickled onions, discarding liquid.
Spread BBQ mayo over bottom buns, then stack with chicken, pickles and pickled onions. Close with top buns.
Divide BBQ chicken sandwiches and creamy slaw between plates.

If you've opted to get chicken breasts, lightly oil the grill, then preheat to medium (approx. 400°F). Prep chicken in the same way the recipe instructs you to prep pork chops.