Alabama BBQ Chicken Sandwich (Printable)

Tender smoked chicken in tangy Alabama white sauce with crisp slaw on toasted buns

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (or thighs)
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1/2 tsp salt
07 - 1/2 tsp freshly ground black pepper

→ Alabama White BBQ Sauce

08 - ¾ cup mayonnaise
09 - 2 tbsp apple cider vinegar
10 - 1 tbsp lemon juice
11 - 1 tbsp prepared horseradish
12 - 1 tbsp Dijon mustard
13 - 1 tsp sugar
14 - 1/2 tsp garlic powder
15 - 1/2 tsp black pepper
16 - 1/4 tsp cayenne pepper
17 - Salt to taste

→ Sandwich Assembly

18 - 4 sandwich buns, split and toasted
19 - 2 cups shredded cabbage or coleslaw mix
20 - 2 tbsp mayonnaise
21 - 1 tbsp apple cider vinegar
22 - Salt and pepper, to taste
23 - Pickles, for garnish (optional)

# How to Make It:

01 - Preheat your grill or oven to 400°F.
02 - Pat the chicken dry and rub with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
03 - Grill chicken for 6–8 minutes per side, or roast on a lined baking sheet for 20–25 minutes, until cooked through (internal temperature of 165°F). Let rest 5 minutes.
04 - Mix all Alabama white BBQ sauce ingredients in a bowl until smooth. Set aside.
05 - In a separate bowl, combine shredded cabbage, mayonnaise, apple cider vinegar, salt, and pepper to make a quick slaw.
06 - Chop the rested chicken into bite-sized pieces and toss with half of the Alabama white sauce.
07 - Pile chopped BBQ chicken on each toasted bun. Top generously with slaw. Drizzle additional Alabama white sauce if desired. Add pickles for extra tang.
08 - Serve immediately while warm.

# Expert Suggestions:

01 -
  • The white sauce creates this incredible tangy creaminess that cuts through rich smoked chicken like nothing else can
  • That cool crisp slaw against warm juicy chicken is the kind of contrast that makes people go quiet around the table
02 -
  • The sauce needs at least 30 minutes in the fridge for the flavors to really marry and mellow together
  • Dont toss all the chicken with sauce at once—you want to keep the texture from getting soggy too fast
03 -
  • Make double the sauce and keep it in the fridge—it works on everything from burgers to fries
  • If your chicken breasts are thick, pound them to even thickness so they cook evenly

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