Chicken breasts are oven-roasted in a homemade barbecue sauce, shredded and served on toasted buns topped with a tangy coleslaw.

Chicken Barbecue and Slaw Sandwiches

3 chicken breast halves, bone-in

 

Sauce:
1 cup ketchup
1/2 cup apple cider vinegar
1/4 cup onion, minced
2 cloves garlic, minced
2 teaspoons chili powder
1/2 teaspoon hot pepper sauce

 

Slaw:
4 cups cabbage, thinly sliced or chopped
1/2 cup mayonnaise
2 tablespoons yellow mustard
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon celery seeds
1/4 teaspoon salt
1/4 teaspoon pepper
4 hamburger buns

1. Preheat oven to 325°F (160°C).
2. In small bowl, whisk together ketchup, apple cider vinegar, onion, garlic, chili powder and hot pepper sauce.
3. Place chicken breasts in glass baking dish. Pour sauce over chicken, turning to coat all sides. Turn chicken skin-side up. Place in oven and bake 1 hour. Set aside until cool enough to handle.
4. While chicken is cooling, in large bowl, stir together cabbage, mayonnaise, yellow mustard, apple cider vinegar, celery seeds, salt and pepper. Set aside.
5. Discard chicken skin. Pull meat off bones; place meat in saucepan. Scrape sauce out of baking dish and stir into saucepan. Over low heat, warm chicken until hot throughout. Open buns on plates; top with chicken and slaw. Close buns and serve.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.