Alabama BBQ Chicken Sandwich (Printable Version)
Tender smoked chicken with tangy white sauce and crisp slaw on a toasted bun
# 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)
# Directions:
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 cooked through (internal temperature of 165°F). Let rest 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 Advice:
01 -
- The white sauce creates an irresistible tangy creaminess that keeps you coming back for bite after bite
- Everything happens in about an hour, making it perfect for weeknight dinners or laid-back weekend lunches
- The crisp cool slaw against warm saucy chicken is the kind of contrast that makes sandwiches unforgettable
02 -
- Letting the chicken rest before chopping is absolutely crucial, cutting too soon lets all those juices run out onto your cutting board
- The white sauce keeps for a week in the fridge and actually gets better as the flavors meld, so make extra
- Toast those buns even if you think you do not want to, untoasted buns turn to mush within minutes under all that sauce
03 -
- Make the white sauce at least an hour ahead so the flavors have time to marry and mellow
- If the sauce feels too thick, whisk in a teaspoon of water at a time until it reaches pourable consistency