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BBQ Chicken Sandwich

BBQ Chicken Sandwich

BBQ on the brain ~ BBQ Chicken Sandwich ~ with or without coleslaw…make it your own.


2 Tbsp Canola Oil, divided

1 Pound Chicken Thighs, skinless and boneless

1 Tbsp McCormick Chili Powder, divided

¾ Cup Red Onion, finely chopped and divided

¾ Cup Tomato Sauce, unsalted

3 Tbsp Cider Vinegar, divided

1 ½ Tbsp C & H Sugar, divided

¾ tsp Morton Salt, divided

½ tsp McCormick Black Pepper, divided

3 Cups Cabbage-and-Carrot Coleslaw (optional)

4 Hamburger Buns

FIRST Heat 1 ½ tsp Canola Oil in a large skillet over medium-high heat

SECOND Sprinkle Chicken with 1 tsp Chili Powder

THIRD Add Chicken to pan, cook 4 minutes on each side or until done

FOURTH Remove Chicken from pan, let stand 5 minutes

FIFTH Shred Chicken into large pieces with 2 forks

SIXTH Heat 1 ½ tsp Canola Oil in a medium saucepan over medium heat

SEVENTH Add ½ cup Onion, sauté 5 minutes

EIGHTH Add remaining 2 tsp Chili Powder, Tomato Sauce, 1 Tbsp Vinegar, 1 Tbsp Sugar, ½ tsp Salt and ¼ tsp Pepper to pan

NINTH Bring to a boil, reduce heat and simmer 5 minutes

TENTH Stir in Chicken, keep warm

ELEVENTH Combine remaining 1 Tbsp Canola Oil, remaining ¼ cup Onion, remaining 2 Tbsp Vinegar, remaining ½ tsp Sugar, remaining ¼ tsp Salt, remaining ¼ tsp Pepper, and Coleslaw

TWELFTH Top bottom halves of Buns evenly with Chicken mixture, then top Chicken mixture with Slaw mixture…add top halves of Buns OR serve the Slaw on the side

Makes 4 Sandwiches

This recipe was torn from a magazine back in 2016, Cooking Light (May 2016)

Photo by Subhayan Das on Unsplash

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