Pulled BBQ Chicken Sandwich

Sticky juicy BBQ chicken thighs, shredded then loaded into a bap, topped with homemade slaw. This is one hell of sandwich, sloppy but delicious.

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Cook: 60 Mins

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Mix together all marinade ingredients until fully combined. Add chicken thighs to marinade, stir well until completely coated, then leave to marinade for at least 30 mins.
Preheat oven to 190°C/ 360°F. Transfer BBQ chicken thighs to a baking dish, add any leftover marinade to chicken thighs, then bake for 25 mins. Remove chicken thighs once during cook time to baste, this will help keep your chicken thighs juicy and coated.
Whilst chicken thighs are cooking mix together slaw ingredients until fully combined.
Once chicken thighs are cooked, remove from oven, leave to cool for 2 mins, then shred using two forks. Now you are ready to build your sandwiches. Apply roughly a tsp of light mayonnaise to the bottom of your bap, then pulled BBQ Chicken, then top with slaw and garnish.

Nutritional Info

Per sandwich:

Cals – 366

Carbs – 38g

Fat – 6g

Protein – 37g

Ingredients

Serves 4

For the marinade:

  • 3 tbsp of sugar-free BBQ sauce.
  • Tbsp of honey.
  • 1/2 tsp of cumin.
  • 1/2 tsp of smoked paprika.
  • Tsp of oregano.
  • Tsp of salt.
  • Tbsp of hot sauce.
  • 3 cloves of garlic - crushed.
  • Tbsp of lemon juice.
  • 600g of boneless, skinless chicken thighs.

For the slaw:

  • 1 carrot - grated.
  • A small amount of red cabbage - grated.
  • 5-6 radishes - thinly sliced.
  • 1 spring onion - finely chopped.
  • Tbsp of apple cider vinegar.
  • Tbsp of light mayonnaise.

The rest:

  • 4 baps.
  • Light mayonnaise, for baps.
  • Chopped coriander.
  • Spring onions, to garnish.

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