A summer classic! This sandwich gets its kick from the hickory BBQ sauce and is topped with a creamy, crunchy coleslaw.
Ingredients
For Marinade
¼ cup (60 ml) apple cider vinegar
3 tbsp (45 ml) prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
½ lemon, juiced
½ cup (125 ml) brown sugar
1½ tsp (7.5 ml) salt
ground black pepper, to taste
6 tbsp (90 ml) olive oil
6 boneless, skinless chicken breast halves
Creamy Coleslaw
½ cup (125 ml) mayonnaise
3 tbsp (45 ml) finely-chopped red onion
1½ tbsp (25 ml) apple cider vinegar
1 tsp (5 ml) celery seed
½ tsp (2.5 ml) kosher salt
½ tsp (2.5 ml) freshly-ground black pepper
½ head of green cabbage, thinly-sliced or shredded
½ head of purple cabbage, thinly-sliced or shredded
hot sauce, to taste
Other
hickory-smoked BBQ sauce
Instructions
For the Chicken
In a large glass bowl, mix the apple cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
Preheat an outdoor grill for high heat.
Grill the chicken breasts on each side for 3 to 4 minutes or until the internal temperature reaches 165°F (74°C).
Brush with a hickory-smoked BBQ sauce.
For the Creamy Coleslaw
Combine cabbages and red onion in a large bowl. Set aside.
To make dressing, combine mayonnaise, apple cider vinegar, celery seed, salt and pepper in a small bowl. Add hot sauce to taste. Whisk to combine.
Toss dressing with the cabbage and onion mixture. Let stand 20 to 30 minutes or preferably overnight to allow flavours to marry.
Place grilled BBQ-basted chicken breast on a fresh Kaiser roll and a helping of Creamy Coleslaw.
Recipe by Alberta Chicken Producers Recipes and Industry Information at https://chicken.ab.ca/hickory-dickory-cluck-chicken-sandwich/