The ULTIMATE BBQ Chicken Sandwich

BBQ sauce

🥗Healthier: homemade BBQ sauce

💰Cheaper: ketchup + vinegar

Homemade BBQ sauce can reduce sugar and preservatives.

hamburger buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain buns offer more fiber.

coleslaw

🥗Healthier: cabbage salad

💰Cheaper: shredded cabbage

Cabbage salad is fresher and cheaper.

Start by making the barbecue sauce using Primal Kitchen avocado mayo and classic barbecue sauce, combining them in a bowl.

Season the barbecue sauce with smoked paprika, garlic powder, onion powder, and apple cider vinegar.

Add maple syrup to the sauce to adjust sweetness to taste.

Prepare condiments: slice Monterey Jack cheese, slice tomato thinly, and thinly slice red onion.

Mash avocado in a bowl, adding salt and lemon juice to prevent browning.

Trim excess fat from boneless skinless chicken thighs.

Coat the chicken thighs with the barbecue sauce, saving some for later use on the buns.

Heat two cast iron pans over medium heat, adding olive oil to one for cooking chicken and butter to the other for toasting buns.

Once the oil is hot, add chicken thighs to the pan and let them cook without moving them for about 4-5 minutes.

Flip the chicken thighs and cook for another 4 minutes or until they reach an internal temperature of 165 degrees Fahrenheit.

While the chicken cooks, toast the brioche rolls in the second pan with butter until browned.

Once the chicken is done, remove it from the heat and check the temperature with an instant-read thermometer.

Assemble the sandwich starting with a toasted brioche bun, adding a layer of barbecue sauce, the cooked chicken, romaine lettuce, a slice of tomato, thinly sliced onion, and mashed avocado before topping with the other half of the bun.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens