Alabama BBQ Chicken Chopped Sandwich (Printable Version)

Tender grilled chicken in tangy white sauce with crisp slaw on a toasted bun for a juicy, flavorful Southern classic.

# Ingredient List:

→ Chicken

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)

# Directions:

01 - Preheat grill or oven to 400°F.
02 - Pat chicken dry and rub with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
03 - Grill chicken 6 to 8 minutes per side, or roast on lined baking sheet for 20 to 25 minutes until internal temperature reaches 165°F. Let rest 5 minutes.
04 - Whisk together mayonnaise, apple cider vinegar, lemon juice, horseradish, Dijon mustard, sugar, garlic powder, black pepper, cayenne, and salt until smooth.
05 - Combine shredded cabbage, mayonnaise, apple cider vinegar, salt, and pepper in bowl.
06 - Cut rested chicken into bite-sized pieces and toss with half the Alabama white sauce.
07 - Pile BBQ chicken onto each toasted bun, top generously with slaw, drizzle with additional sauce if desired, and add pickles.
08 - Serve sandwiches immediately while warm.

# Expert Tips:

01 -
  • The white BBQ sauce creates an incredibly creamy tangy contrast that red sauce just cant match
  • Everything happens in under an hour but tastes like it cooked all day
02 -
  • Letting the chicken rest for at least 5 minutes before chopping keeps all those juices inside
  • The white sauce thickens as it sits so make it right before serving
03 -
  • Chicken thighs with bone in take longer but reward you with extra flavor and moisture
  • If the sauce tastes too sharp add a pinch more sugar to balance it out

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