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Creamy Crunchy BBQ Chicken Sandwich

  • Cooking: 20 min
  • Prep: 45 min
  • Yields: 6
Creamy Crunchy BBQ Chicken Sandwich

This creamy, crunchy, coleslaw topped, hickory-smoked BBQ chicken sandwich recipe is so good, you’ll want to make it on the grill even if it’s fah-reezing out! Canadians can feel good feeding their families knowing the Animal Care Program a mandatory, auditable program for all Canadian hatching egg farmers. The CHEP Animal Care Program builds on and recognizes the efforts that Canadian broiler hatching egg producers make in caring for their birds. Farmers are committed to their duty to provide the best care possible for their animals and continuous improvement on the industry standards.

Ingredients

Marinade:

  • 1/4 cup (60 mL) apple cider vinegar
  • 3 tbsp (45 mL) prepared coarse-ground mustard
  • 3 cloves garlic, peeled and minced
  • 1 lime, juiced
  • 1/2 lemon, juiced
  • 1/2 cup (125 mL) brown sugar
  • 1 1/2 tsp (7.5 mL) salt
  • ground black pepper, to taste
  • 6 tbsp (90 mL) olive oil
  • 6 boneless, skinless chicken breast halves

Creamy Coleslaw:

  • 1/2 cup (125 mL) mayonnaise
  • 3 tbsp (45 mL) finely-chopped red onion
  • 1 1/2 tbsp (25 ml) apple cider vinegar
  • 1 tsp (5 mL) celery seed
  • 1/2 tsp (2.5 mL) kosher salt
  • 1/2 tsp (2.5 mL) freshly-ground black pepper
  • 1/2 head of green cabbage, thinly-sliced or shredded
  • 1/2 head of purple cabbage, thinly-sliced or shredded
  • hot sauce, to taste

Sandwich:

  • 6 boneless, skinless chicken breast halves
  • hickory-smoked BBQ sauce
  • 6 Kaiser roll

Preparation

In a large glass bowl, mix the apple cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.

Combine cabbages and red onion in a large bowl. Set aside.

To make dressing, combine mayonnaise, apple cider vinegar, celery seed, salt and pepper in a small bowl. Add hot sauce to taste. Whisk to combine.

Toss dressing with the cabbage and onion mixture. Let stand 20-30 minutes or preferably overnight to allow flavours to marry.

Preheat an outdoor grill for high heat.

Grill the chicken breasts on each side for 3 to 4 minutes or until the internal temperature reaches 165°F (74°C).

Brush with a hickory-smoked BBQ sauce.

Place grilled BBQ-basted chicken breast on a fresh Kaiser roll and a helping of Creamy Coleslaw.

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