I usually don't like to make a new recipe for the first time when we have company coming over, but earlier this summer Laura convinced me to try this one and I'm glad I did.
Laura and I have a difference of opinion on one of the methods here, though: I went with more chicken than the recipe called for, which created a dish with a barbecue flavor but relatively limited sauce, then served it with extra BBQ sauce on the side so everyone could determine what level of sauce they wanted individually. If you want a better sauce-to-meat ratio, though, then stick with the proportions below.
You can also, of course, make your own coleslaw. I misunderstood the initial ingredient list, though, and bought some premade from the deli counter. I think that worked fine.
I also used the leftover chicken to make a barbecue chicken pizza the next day, and that may actually have been more popular.
- 1/2 cup ketchup
- 2 tbsp honey mustard
- 2 tbsp water
- 3/4 tsp chili powder
- 3/4 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp Worcestershire sauce
- a dash of salt
- 3 cups shredded boneless, skinless rotisserie chicken (a full chicken makes about 4 cups)
- 3 cups premade coleslaw (I cheated here accidentally).
- 1/3 cup chopped green onions
- 6-8 hamburger buns
Combine the ketchup, mustard, water, chili powder, paprika, garlic powder, onion powder, cumin, Worcestershire sauce and salt in a saucepan (I used a deep skillet, which I think turned out to be easier). Bring the sauce mixture to a simmer and cook for ten minutes. Combine the sauce and the chicken, stirring to coat.
Place about half a cup of the chicken mixture on a bun, top with the coleslaw and green onions, and serve.