Alabama BBQ Chicken Chopped Sandwich (Print Version)

Grilled chicken in tangy white BBQ sauce with coleslaw on soft buns

# What You 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

# Directions:

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 temp: 165°F). Remove and let rest for 5 minutes.
04 - While chicken rests, whisk together all BBQ sauce ingredients 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 (reserve a little sauce for drizzling if desired).
06 - Toast sandwich buns lightly, 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.

# Insider Tips:

01 -
  • The tangy creamy sauce cuts through rich grilled chicken like nothing else can
  • Chopping the chicken means every single bite gets perfectly coated in sauce
02 -
  • Do not skip resting the chicken or those juices will end up on your cutting board instead of in your sandwich
  • The white sauce keeps in the fridge for a week and somehow tastes even better after a few days
03 -
  • Lightly toasting the buns creates a structural barrier that prevents soggy bottoms
  • Use a sharp knife and chop the chicken into uniform pieces for even sauce distribution

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