with Creamy Slaw
Inspired by everyone's favourite BBQ rib sammie, this grilled chicken 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) • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Applewood Smoke Spice
7 g
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)
Oil
1 tbsp
Sugar
0.75 tsp
Pepper
0.125 tsp
Salt
0.125 tsp
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F). Wash and dry all produce.
- Peel, then cut half the onion into 1/4-inch slices (use whole onion for 4 servings).
- Drain pickles, reserving 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.
- To 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.
- To 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 6-8 min, flipping once, 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 5 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 sandwiches and creamy slaw between plates.
If you've opted to get chicken breasts, prep and grill in the same way the recipe instructs you to prep and grill pork chops, increasing grill time to 6-8 min per side.**
Increase rest time to 5 min. Thinly slice chicken. Top buns with chicken.
820
kcal
Calories
35
g
Fat
5
g
Saturated Fat
74
g
Carbohydrate
21
g
Sugar
6
g
Dietary Fiber
48
g
Protein
150
mg
Cholesterol
1760
mg
Sodium
0.1
g
Trans Fat
1000
mg
Potassium
75
mg
Calcium
5
mg
Iron
