Alabama BBQ Chicken Sandwich (Printable)
Smoky chicken meets creamy white barbecue sauce and crunchy slaw on a toasted bun. This hearty sandwich brings Southern comfort to your table.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts or thighs
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1/2 tsp salt
07 - 1/2 tsp freshly ground black pepper
→ 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
→ Sandwich Assembly
18 - 4 sandwich buns, split and toasted
19 - 2 cups shredded cabbage or coleslaw mix
20 - 2 tbsp mayonnaise
21 - 1 tbsp apple cider vinegar
22 - Salt and pepper to taste
23 - Pickles for garnish (optional)
# How To Cook:
01 - Preheat your grill or oven to 400°F.
02 - Pat the chicken dry and rub with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
03 - Grill chicken for 6-8 minutes per side, or roast on a lined baking sheet for 20-25 minutes, until internal temperature reaches 165°F. Let rest for 5 minutes.
04 - Mix all Alabama white BBQ sauce ingredients in a bowl until smooth. Set aside.
05 - In a separate bowl, combine shredded cabbage, mayonnaise, apple cider vinegar, salt, and pepper to make a quick slaw.
06 - Chop the rested chicken into bite-sized pieces and toss with half of the Alabama white sauce.
07 - Pile chopped BBQ chicken on each toasted bun. Top generously with slaw. Drizzle additional Alabama white sauce if desired. Add pickles for extra tang.
08 - Serve immediately while warm.
# Expert Tips:
01 -
- The creamy tangy sauce cuts through rich smoky chicken in a way red BBQ sauce never could
- That cool crisp slaw against warm juicy chicken creates absolute sandwich magic
- Everything comes together in under an hour but tastes like you slowcooked all day
02 -
- Letting the chicken rest for 5 minutes before chopping is nonnegotiable unless you want all those juices running onto your cutting board instead of staying in the meat
- The white sauce actually tastes better after it sits for 30 minutes so make it first while the chicken cooks
- Toast those buns even if you think you dont want to, untoasted buns turn into mush immediately with all these juicy toppings
03 -
- Double the white sauce recipe and keep a jar in your fridge, you will find yourself putting it on everything
- If grilling, throw some halved lemons on the grates for the last few minutes and squeeze that charred lemon over the chicken