Pulled Chicken Barbecue Sandwiches With Dill Pickle Slaw

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · Chicken · high-protein

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Ingredients

• 1 lb boneless skinless chicken thighs
• 1/2 tbsp vegetable oil
• 1/2 cup barbecue sauce
• 1/2 tbsp cider vinegar
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 1/2 tsp each kosher salt and black pepper
• 2 large brioche buns
• 1 tbsp butter
• 2 cups coleslaw mix
• 1/4 cup dill pickles, chopped
• 1 tbsp dill pickle brine
• 1/4 cup mayonnaise

Method (tap to check — screen stays awake)

1. Season the thighs with salt, pepper, paprika and cayenne. Heat the oil in a deep skillet over medium-high and brown them in a single layer, 4 minutes a side, until well colored.
2. Add 1/2 cup water, cover, and simmer over medium-low until the meat pulls apart under a fork and reads 185F, about 15 minutes.
3. Shred the chicken in the pan with two forks, then stir in the barbecue sauce and vinegar and simmer uncovered 4 to 5 minutes until the sauce coats the meat and no watery liquid remains.
4. Toss the coleslaw mix with the mayonnaise, chopped pickles, pickle brine and a pinch of salt.
5. Butter the cut buns and toast them in a dry skillet until the surfaces are golden and sealed, about 2 minutes.
6. Mound the pulled chicken on the buns and top with the pickle slaw.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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