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BBQ Chicken Sandwiches with Mango Slaw

BBQ Chicken Sandwiches with Mango Slaw

The ultimate comfort food for busy weeknights, these BBQ Chicken Sandwiches with Mango Slaw are juicy and bursting with flavor. With tender chicken, sweet mango, and a zesty slaw, this easy weeknight dinner will become your new favorite. Perfect for any occasion, you'll want to make it tonight!
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ pounds boneless, skinless chicken thighs
  • Kosher salt and pepper
  • ½ cup your favorite BBQ sauce plus more for topping
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon chipotle chili powder
  • brioche buns for serving
  • 1 small cabbage thinly sliced
  • 1 mango thinly sliced
  • ½ red onion thinly sliced
  • ½ cup fresh cilantro
  • 3 tablespoons freshly squeezed lime juice
  • ⅓ cup olive oil
  • 1 tablespoon honey
  • Kosher salt and pepper to taste

Equipment

  • Whisk
  • Oven
  • Chef's Knife
  • Mixing Bowl

Method
 

  1. Preheat your oven's broiler on high, ensuring that there’s an oven rack positioned right below it. This will help achieve that perfect browning on the chicken.
  2. Season the chicken thighs generously with kosher salt and pepper all over. Place them on a baking sheet, spreading them out evenly to allow for proper cooking.
  3. Slide the baking sheet under the broiler. Broil the chicken for about 6 minutes before flipping it over to broil the other side for another 6 minutes. Watch closely as the chicken cooks; it should develop a beautiful golden color.
  4. After the initial broiling, brush a generous layer of your favorite BBQ sauce on top of the chicken. Broil it for an additional minute, then flip it over, brush the other side with sauce, and broil for one more minute. You can repeat this step one or two more times until the internal temperature reaches 165 degrees Fahrenheit.
  5. Once fully cooked, transfer the chicken to a large bowl. While it can be shredded by hand, I recommend using an electric mixer for an effortless experience. If using a mixer, wait for the chicken to cool slightly.
  6. Turn the mixer to medium-low speed. As the chicken shreds, add in the smoked paprika, garlic powder, and chipotle chili powder. Continue mixing until the spices are evenly incorporated into the chicken.
  7. Next, pour in ½ cup of BBQ sauce and mix again. Feel free to add a bit more sauce if you like it saucier!
  8. Now it’s time to assemble your sandwiches! Take a brioche bun and pile it high with the shredded chicken. Don’t be shy—load it up!
  9. For the mango slaw, combine the cabbage, mango, red onion, and cilantro in a large bowl. In a separate bowl, whisk together the lime juice, honey, and olive oil along with a pinch of salt and pepper.
  10. Pour this dressing over the slaw mixture and toss well to combine. Allow it to sit for about 5 minutes, giving the flavors a chance to meld before tossing again.
  11. Top your loaded chicken sandwiches with a generous scoop of the mango slaw, and enjoy every delicious bite!

Notes

If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat the chicken in the microwave when ready to serve.