Ingredients
For the Chicken
- 2 large (about 1 lb) chicken breasts
- 1 ½ tsp smoked paprika
- ½ tsp freshly ground black pepper
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- 2 tsp kosher salt
- 1 tbsp neutral oil
- ½ medium onion (diced)
- 2 cloves garlic (chopped)
- ½ tsp kosher salt
For the Barbecue Sauce
- 4 oz tomato paste
- 3 tbsp apple cider vinegar
- ¼ cup molasses
- 1 cup ketchup
- 1 tbsp yellow mustard
For the Coleslaw
- ½ head cabbage (shredded)
- ¾ cup neutral oil
- ⅓ cup apple cider vinegar
- 2 tsp Dijon mustard
- 3 tbsp honey
- 1 tsp celery seed
- 1 tsp kosher salt
- ½ medium onion (roughly chopped)
Instructions
- Prepare the Dry Rub: In a small bowl, combine smoked paprika, black pepper, garlic powder, onion powder, cayenne pepper, and kosher salt. Mix well and set aside.
- Prepare Chicken: Slice chicken breasts in half horizontally. Place each piece in a plastic bag and gently pound to an even ½-inch thickness. Sprinkle both sides of the chicken with the dry rub. Cover and let marinate for at least 30 minutes up to 2 hours.
- Heat the Grill: Light the grill and preheat on high for 15 minutes. Then adjust heat to medium or move coals to one side for indirect cooking.
- Grill the Chicken: Place chicken breasts on the grill. Cook, flipping once, until they reach an internal temperature of 160°F, ensuring they are cooked through but still juicy.
- Make Barbecue Sauce: While chicken cooks, heat 1 tbsp neutral oil in a small saucepan over medium. Add diced onion, chopped garlic, and ½ tsp kosher salt; sauté until onions are translucent, 4-6 minutes. Stir in tomato paste and cook until it darkens and coats the pan, about 3-4 minutes. Add apple cider vinegar, molasses, ketchup, and yellow mustard. Simmer for 6-8 minutes until thickened. Keep warm or refrigerate.
- Brush Chicken with Sauce: When chicken is done, brush both sides generously with the barbecue sauce and remove from the grill.
- Prepare Coleslaw Dressing: In a blender or large measuring glass, combine ¾ cup neutral oil, ⅓ cup apple cider vinegar, Dijon mustard, honey, celery seed, kosher salt, and roughly chopped onion. Blend until smooth.
- Toss Coleslaw: Pour the dressing over shredded cabbage and stir thoroughly to combine. Refrigerate leftover dressing for up to 3 weeks.
- Assemble Sandwiches: Serve grilled barbecue chicken breasts on buns, topped with extra barbecue sauce and a generous helping of the freshly made coleslaw.
Notes
- Marinating the chicken for longer enhances the flavor but do not exceed 2 hours to maintain texture.
- Use a meat thermometer to check the internal temperature for perfectly cooked chicken.
- Grilling using indirect heat helps prevent burning while cooking chicken evenly.
- Homemade barbecue sauce can be stored in the refrigerator for up to a week.
- Coleslaw dressing is versatile and can be used as a salad dressing or dip.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
