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Kosher Nexus
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Carolina Shredded Chicken Sandwich

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!