Description
Craving a taste of summer? These easy barbecue chicken sandwiches are bursting with all summer flavors—sweet, smokey, salty—and are sure to satisfy cravings!
Ingredients
- FOR THE SLAW:
- ½ cups Mayonnaise
- 2 Tablespoons Apple Cider Vinegar
- 2 teaspoons Honey Or Agave
- 1 teaspoon Garlic Powder
- 2 cups Shredded Cabbage (purple Or Green)
- FOR THE BBQ SANDWICHES:
- 1 pound Boneless, Skinless Chicken Thighs
- ½ cups Barbecue Sauce
- 4 whole Whole Grain Hamburger Buns
- 1 bunch Fresh Spinach, For Serving
- 1 whole Ripe Avocado, Thinly Sliced
Preparation
Whisk mayo, apple cider vinegar, honey or agave, and garlic powder in a small bowl until combined. Toss with shredded cabbage in a large mixing bowl until well incorporated and refrigerate 30–60 minutes.
Heat a large nonstick or cast-iron skillet over medium heat and lay chicken thighs in with about 2 inches between each piece. Cook about 5–6 minutes each side and remove from skillet when done. I always check the middle of each piece by carefully and barely splitting it open with a knife—if it’s pink or even pinkish, it needs more cooking.
After thighs have cooled, use your hands to tear into shreds, then toss in a bowl with barbecue sauce to coat. If you prefer to toast the buns, do so at this time.
Assemble the sandwichesby laying spinach leaves (if using) on the bottom half of the bun, followed about a 1/2 cup of barbecue chicken, then avocado, and finally the coleslaw and top half of the bun. Serve immediately and enjoy!
