Alabama BBQ Chicken Chopped Sandwich (Printable View)

Smoky grilled chicken in creamy white BBQ sauce with coleslaw on toasted buns

# What You'll Need:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1/2 tsp onion powder
06 - 1/2 tsp salt
07 - 1/2 tsp black pepper

→ For the 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

→ For Assembly

18 - 4 soft sandwich buns
19 - 1 cup coleslaw
20 - 1/4 cup sliced pickles

# How-To Steps:

01 - Preheat grill or stovetop grill pan over medium-high heat.
02 - Rub chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
03 - Grill chicken for 6-8 minutes per side, or until fully cooked (internal temperature reaches 165°F). Remove and let rest for 5 minutes.
04 - While chicken rests, whisk together mayonnaise, apple cider vinegar, lemon juice, prepared horseradish, Dijon mustard, sugar, garlic powder, black pepper, and cayenne pepper in a bowl until smooth. Adjust salt and vinegar to taste.
05 - Chop the cooked chicken into bite-sized pieces. Transfer to a bowl and toss generously with the Alabama white BBQ sauce, reserving a small amount for drizzling if desired.
06 - Toast sandwich buns lightly on the grill or in a toaster, if desired.
07 - Pile chopped BBQ chicken onto the bottoms of buns. Top each with a generous spoonful of coleslaw and sliced pickles.
08 - Drizzle with extra BBQ sauce, close sandwiches, and serve immediately.

# Expert Advice:

01 -
  • The creamy white sauce creates an irresistible tangy contrast against the smoky grilled chicken
  • Everything comes together in under an hour but tastes like you spent all day perfecting it
02 -
  • Letting the chicken rest before chopping is non-negotiable, or you'll lose all those precious juices
  • The white sauce needs at least 15 minutes in the fridge for all the flavors to really meld together
03 -
  • Use chicken thighs instead of breasts for even juicier meat that holds up beautifully to chopping
  • Let the sauce sit in the refrigerator for at least an hour before serving for the best flavor development

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