Alabama BBQ Chicken Chopped Sandwich (Printer-friendly)
Smoky chopped chicken meets creamy white BBQ sauce and crunchy slaw on a toasted bun
# What You'll Need:
→ Chicken Preparation
01 - 4 boneless, skinless chicken breasts or thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon freshly ground black pepper
→ Alabama White BBQ Sauce
08 - 3/4 cup mayonnaise
09 - 2 tablespoons apple cider vinegar
10 - 1 tablespoon lemon juice
11 - 1 tablespoon prepared horseradish
12 - 1 tablespoon Dijon mustard
13 - 1 teaspoon sugar
14 - 1/2 teaspoon garlic powder
15 - 1/2 teaspoon black pepper
16 - 1/4 teaspoon 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 tablespoons mayonnaise
21 - 1 tablespoon apple cider vinegar
22 - Salt and pepper to taste
23 - Pickles for garnish (optional)
# How To Make It:
01 - Preheat your grill or oven to 400°F.
02 - Pat the chicken dry and rub with olive oil, smoked paprika, garlic powder, onion powder, salt, and 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 - Mix all Alabama white BBQ sauce ingredients in a bowl until smooth. Set aside.
05 - In a separate bowl, combine shredded cabbage, mayonnaise, apple cider vinegar, salt, and pepper to create the slaw.
06 - Chop the rested chicken into bite-sized pieces and toss with half of the Alabama white sauce.
07 - Pile chopped BBQ chicken on each toasted bun. Top generously with slaw. Drizzle additional Alabama white sauce if desired and add pickles for extra tang.
08 - Serve immediately while warm.
# Expert Hints:
01 -
- The white sauce brings this incredible tangy creaminess that perfectly cuts through the rich, smoky chicken in a way red BBQ sauce just cant match
- That crunch of fresh slaw against tender, saucy chicken creates the most satisfying texture contrast in every single bite
02 -
- Let the chicken rest for at least 5 minutes after cooking, otherwise all those incredible juices will run out onto your cutting board instead of staying in the meat where they belong
- The white sauce needs at least 30 minutes in the refrigerator for all the flavors to come together, so make it ahead of time if you can
03 -
- If you have time, smoke the chicken at 225°F for 2 hours before finishing it on high heat, and you will get that authentic smokehouse flavor that makes this sandwich truly unforgettable
- Toast the buns cut-side down on the grill after you finish the chicken so they pick up some of those smoky flavors