Smoky Chipotle Chicken Sandwiches

One of my favorite places to travel in the US is Memphis because I’m a huge fan of everything BBQ! I love a good pulled chicken or pork sandwich with cooling coleslaw and a side of potato chips. There really is nothing better. I’ve made a lot of different sauces over the years but I think that the sauce on these Smoky Chipotle Chicken Sandwiches is my best recipe yet!

This recipe is great to make ahead of time and then heat up at dinner because it’s saucy enough where the chicken won’t dry out from reheating. The coleslaw is quick and easy to put together and only includes three ingredients: red cabbage, shredded carrots and Litehouse Coleslaw dressing. I like to shred my own carrots and cabbage but to make life simple you can also just buy a bag of pre-shredded coleslaw blend.

Speaking of making life simple, this is a great rotisserie chicken dinner. Rotisserie chicken is one of my favorite secret ingredients to use in the kitchen because it adds a bonus touch of flavor and juicy chicken that you can shred without the hassle. I love to top these sandwiches off with red onion and pickles, but it’s all a personal preference.

Don’t forget that the Litehouse Summer of Coleslaw giveaway is going on now through July 4th! You can enter daily for your chance to receive a YETI® Cooler and a year’s worth of Litehouse dressing to fill it with!

Smoky Chipotle Chicken Sandwiches with Slaw

Serves 4 | Finish in 35 minutes
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Create a finger-licking dinner for your family tonight with smoky chipotle chili peppers, zesty barbecue sauce and cool slaw all in one bite!

Ingredients

2 cups shredded purple cabbage

¾ cup shredded carrots

¼ cup Litehouse Coleslaw dressing

1 tablespoon vegetable oil

½ small onion, finely chopped

1 garlic clove, finely chopped

1 canned chipotle chile in adobo

1 bay leaf

¾ cup barbecue sauce

¼ cup apple cider vinegar

3 cups shredded rotisserie chicken

Kosher salt and freshly ground black pepper

4 brioche buns or hamburger buns, lightly toasted

Directions

1. For the slaw, toss together the cabbage, carrots and dressing. Set aside.

2. Heat 1 tablespoon oil in a large saucepan over medium-high heat.

3.Add onion and garlic, and cook, stirring often, until onion is translucent, about 3 minutes.

4. Whisk in chipotle chile, bay leaf, barbecue sauce, vinegar, and ½ cup water.

5. Bring to a boil. Reduce heat to low and cook, stirring occasionally, until liquid is slightly reduced, 15–20 minutes.

6. Add chicken to barbecue sauce and toss to coat.

7. Fill rolls with chicken and slaw.

 


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