BBQ Chicken Sandwiches

bbq chicken sandwiches
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 14 ounce bag coleslaw mix
  • salt and pepper
  • 2 1/2 pounds chicken thighs
  • 1 cup plus 2 tbsp cider vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons ketchup
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon ground allspice
  • 1 tablespoon EVOO
  • 8 sandwich rolls
  • 1 10 ounce bag potato chips, for serving


Preheat the oven to 400 degrees . In a large bowl, toss the coleslaw mix with 1/2 tsp. salt; set aside.

On a foil-lined baking sheet, season the chicken with salt and pepper. Bake, turning once, for 40 minutes.

In a dutch oven, combine 1 cup vinegar, 3 tbsp. brown sugar, the ketchup, crushed pepper, allspice and 1/4 tsp. each salt and pepper. Boil for 5 minutes.

Using 2 forks, shred the meat and skin from the chicken bones; add to the sauce and stir in 1/4 cup water. Cook to blend the flavors, about 5 minutes.

In a bowl, whisk the remaining 1 tbsp. brown sugar with the remaining 2 tbsp. vinegar; drizzle onto the slaw. Stir in the EVOO; toss to coat.

Divide the chicken among the rolls; top with some slaw. Serve with the chips and extra slaw on the side