To bring your favorite barbecue joint home, grill up some boneless, skinless chicken thighs, and in the last minutes of cooking, brush on a five-ingredient sauce. Cut up the meat, pile it on buns with a simple cabbage slaw, and you're in summertime-sandwich bliss.

Martha Stewart Living, July/August 2020

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Credit: Con Poulos

Recipe Summary

prep:
30 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a grill to medium-high. Season chicken with salt and pepper. Lightly brush grates with oil. Grill chicken, flipping halfway, until cooked through, about 4 minutes a side. Brush both sides with barbecue sauce and continue cooking, flipping once, until caramelized and lightly charred in places, about 2 minutes more. Transfer to a cutting board and let stand 10 minutes, then coarsely chop.

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  • Combine cabbage, scallions, mayonnaise, celery seed, and vinegar in a bowl. Season to taste and toss to combine.

  • Grill buns, split-sides down; until lightly golden, about 1 minute. Serve with chopped chicken and drizzle with more barbecue sauce. Top with coleslaw.

Cook's Notes

For an extra-quick shortcut, use your favorite store-bought BBQ sauce.

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