Bar – B – Q Chicken Sandwich Recipe

Prepare the rub

In a small bowl combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder and cayenne pepper (if using). Mix until evenly combined.

Season the chicken

Pat the chicken thighs dry with paper towels. Rub each thigh with olive oil, then sprinkle the rub all over the thighs, massaging it into the skin and under the skin where possible. Let rest 20–30 minutes at room temperature or refrigerate up to overnight for deeper flavor.

Smoke method (recommended)

Preheat smoker to 225°F (107°C). If using wood chips, soak them 20–30 minutes and drain. Place thighs skin-side up on the smoker grates and smoke until internal temperature reaches 175°F (79°C) and the skin is nicely colored, about 1.75–2.5 hours depending on size. Remove and let rest 10 minutes before shredding or slicing. (For juicier pulled texture you can smoke to 180–185°F, then rest.)

Oven alternative (if no smoker)

Preheat oven to 375°F (190°C). Place seasoned thighs on a rimmed baking sheet. If you want a smoky flavor, brush or mix 1 tsp liquid smoke into 1 tbs olive oil and brush over the thighs before baking. Roast 35–45 minutes until internal temp is 165–175°F depending on desired doneness. Broil for 1–2 minutes at the end to crisp the skin if desired. Rest 5–10 minutes before shredding or slicing.

Prepare for assembly

Shred or pull the rested chicken into bite-sized pieces with forks or slice against the grain. Keep warm. Reserve about 1 cup of the white sauce to dip the chicken in at assembly (see White Sauce section).

In a medium bowl whisk together mayonnaise, apple cider vinegar, lemon juice, prepared horseradish, sugar, kosher salt, black pepper and onion powder until smooth.

Whisk in buttermilk 1 tablespoon at a time until the sauce reaches a pourable/dipping consistency (about 2 tablespoons total). Taste and adjust salt, pepper or sweetness. Refrigerate at least 30 minutes to let flavors meld. Keep chilled until assembly.

Reserve about 1 cup of finished white sauce to toss/dip the shredded chicken right before piling on buns; keep remaining sauce available for serving.

In a large bowl combine shredded cabbage and shredded carrot.

In a separate small bowl whisk together mayonnaise, apple cider vinegar, sugar, celery seed, kosher salt and black pepper until smooth.

Pour dressing over the cabbage and carrot and toss well to coat. Taste and adjust seasoning. Chill at least 20–30 minutes so flavors marry. Keep chilled until assembling sandwiches.

Butter the cut sides of each bun with softened butter. Toast buttered sides in a skillet over medium heat or on a grill until golden and lightly crisp, about 1–2 minutes per side.

When chicken is warm and shredded, toss the shredded chicken with about 1 cup of the chilled Famous White Sauce (adjust amount to preferred sauciness).

To build each sandwich: place toasted bottom bun, add a leaf of lettuce (if using) or a generous scoop of coleslaw, mound 4–6 oz (approximately 1 cup) of the sauced pulled chicken on top, add 3–4 dill pickle slices, spoon a little extra white sauce over the chicken if desired, and finish with the top bun.

Serve immediately with extra white sauce and coleslaw on the side. Leftover sauce and coleslaw keep refrigerated for up to 3–4 days.