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Carolina Shredded Chicken Sandwich

(3 Votes)
Updated May 18, 2018
Carolina Shredded Chicken Sandwich
SERVES
4
COOK TIME
25 Min

What do you get when you pair BBQ-smothered, juicy chicken thighs with homemade coleslaw, and place it between the buns of a crusty roll? Just the most incredible Carolina Shredded Chicken Sandwich you've ever tasted! This sandwich is summer spectacular!

What You'll Need

  • 1 pound boneless, skinless chicken thighs
  • 1 large onion, thinly sliced
  • 1 cup barbecue sauce
  • 1/2 cup water
  • 2 tablespoons brown sugar
  • 1 (16-ounce) package coleslaw mix
  • 2 tablespoons vegetable oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 kaiser or potato rolls, cut in half and toasted

What to Do

  1. In a large skillet over medium-high heat, cook chicken and onion 12 to 15 minutes, or until onion begins to brown. Stir in barbecue sauce, water, and brown sugar, cover, and cook 8 to 10 minutes, or until no pink remains in the chicken.
  2. Remove chicken to a cutting board. Using 2 forks, shred chicken by pulling it apart. Return chicken to skillet and stir until evenly coated with sauce. Over medium heat, cook 2 to 3 minutes, or until heated through.
  3. Meanwhile, in a medium bowl, combine coleslaw, oil, vinegar, granulated sugar, salt, and pepper; mix well.
  4. Divide chicken mixture evenly over rolls, top with coleslaw, and serve.

Notes

Wanna give this a rich, smoky flavor? Cook it or reheat it in a cast iron skillet on the grill. It's perfect for summer entertaining!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This was easy and fun to make but adding the brown sugar to the already sweet BBQ sauce was too much. I love sweet meat but this was over the top and almost sickening. Next time I won't add the brown sugar. Hubby loved it and he's a picky eater so I was very, very happy! Oh, and I would add oil to the pan while browning the onions and chicken thighs. Even though I was using a non-stick pan, the chicken stuck!

Feel free to add 1.5 pounds of chicken thighs, it makes so much sauce there is room for another chicken thigh!

Great recipe!

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