Saturday, September 15, 2012

Barbecue Chicken Sandwiches

FOUND IT: In the May 2012 issue of Cooking Light

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.

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