Chopped BBQ Chicken Sandwiches

with Roasted Potatoes & Coleslaw

30 MIN

4 Servings

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From the Test Kitchen

This recipe is inspired by a Memphis mainstay: the barbecue sandwich, typically made with chopped or pulled pork. For a lighter take, we’re using chicken instead—tossing it in a sweet, smoky barbecue sauce before piling it onto soft potato buns with a zesty slaw. Roasted potatoes, served with some of the slaw’s creamy dressing on the side (perfect for dipping), round out the meal.

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Nutrition

PER SERVING
Calories

780 Cals (est.)

View Full Nutrition

fresh

ingredients

1½ lbs Boneless, Skinless Chicken Thighs
4 Potato Buns
2 Scallions
1 Head Cone Cabbage
1 lb Russet Potatoes
2 Tbsps Apple Cider Vinegar
2 Tbsps Sugar
2 Tbsps Sweet Pickle Relish
1 Tbsp Whole Grain Dijon Mustard
¾ cup Barbecue Sauce
⅓ cup Mayonnaise

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the potatoes. Halve lengthwise, then cut crosswise into ¼-inch-thick pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Set aside in a warm place.

2 Prepare the remaining ingredients & make the dressing:

While the potatoes roast, wash and dry the remaining fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Place in a large bowl. Cut off and discard the root ends of the scallions; thinly slice. Halve the buns. In a bowl, combine the mayonnaise, mustard, and a drizzle of olive oil. Season with salt and pepper to taste.

3 Cook & dress the chicken:

While the potatoes continue to roast, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a cutting board. When cool enough to handle, roughly chop. Transfer to a bowl. Add the barbecue sauce; stir to thoroughly coat. Season with salt and pepper to taste.

4 Make the coleslaw:

While the chicken cooks, add the vinegar, sugar, pickle relish, scallions, and half the dressing to the bowl of cabbage. Stir to combine; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

5 Toast the buns:

Add the buns, cut side down, to the pan of reserved fond. Toast on medium-high 1 to 2 minutes, or until lightly browned. Divide among 4 dishes.

6 Assemble the sandwiches & serve your dish:

Divide the dressed chicken among the toasted bun bottoms. Top each with a spoonful of the coleslaw. Complete the sandwiches with the bun tops. Transfer the remaining coleslaw to a serving dish. Divide the roasted potatoes among the dishes of sandwiches. Serve with the remaining coleslaw and remaining dressing on the side. Enjoy!