Alabama BBQ Chicken Sandwich (Printable)
Smoky grilled chicken in creamy white BBQ sauce on a bun with coleslaw
# What You'll Need:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1/2 tsp onion powder
06 - 1/2 tsp salt
07 - 1/2 tsp black pepper
→ For the 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
→ For Assembly
18 - 4 soft sandwich buns
19 - 1 cup coleslaw
20 - 1/4 cup sliced pickles
# Directions:
01 - Preheat grill or stovetop grill pan over medium-high heat.
02 - Rub chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
03 - Grill chicken for 6–8 minutes per side, or until fully cooked (internal temp: 165°F). Remove and let rest for 5 minutes.
04 - While chicken rests, whisk together all BBQ sauce ingredients in a bowl until smooth. Adjust salt and vinegar to taste.
05 - Chop the cooked chicken into bite-sized pieces. Transfer to a bowl and toss generously with the Alabama white BBQ sauce (reserve a little sauce for drizzling if desired).
06 - Toast sandwich buns lightly, if desired.
07 - Pile chopped BBQ chicken onto the bottoms of buns. Top each with a generous spoonful of coleslaw and sliced pickles.
08 - Drizzle with extra BBQ sauce, close sandwiches, and serve immediately.
# Expert Advice:
01 -
- The white BBQ sauce hits you with this incredible tangy creaminess that somehow works perfectly with smoky grilled chicken
- Chopping the chicken means every single bite gets coated in sauce instead of just the top layer
02 -
- Alabama white BBQ sauce contains mayonnaise so it needs to stay refrigerated and not sit out too long
- The sauce tastes better after it sits for at least 30 minutes so make it ahead if you can
03 -
- Chicken thighs stay juicier than breasts if youre worried about drying out the meat
- Letting the chicken rest before chopping keeps all those juices inside where they belong