These California-Style BBQ Chicken Sandwiches are the sandwiches - the sandwiches for the end of summer, the sandwiches for a quick weeknight dinner, the sandwiches to satisfy your craving for all things refreshing, juicy, BBQ-y, and delicious. They come together in less than an hour with fresh, tangy coleslaw, hearty whole-grain buns, creamy avocado, and juicy, sweet BBQ chicken.
To articulate the last month of my life feels like I'd be assigning myself an entire book to write. And I'm not going to do that because 1) this is a blog and 2) I already am writing a (cook)book. I've been working full-time, if you add up the hours I spend at my actual job and the hours I spend working here and on the cookbook, and loving almost every minute.
When I'm not working, I've been laughing harder than I have in as long as I can remember. I've been letting myself leave items on my to-do list uncrossed - some emails unopened, some laundry unfolded, some blog pictures unedited and some posts unfinished and even unstarted (which I realize is not an actual word) - in favor of the highest quality of quality time with the funniest of funny people. Grace and I grew surprisingly and naturally close with a local baseball team this summer and are still in awe of how they seemed to be our best friends in just four short weeks.
I'm actually very proud of myself and I haven't been able to say that much in the last year. From forgetting about my "bedtime" a couple nights a week to stay up later with these friends, to learning how to play the drinking games that weren't a part of my college experience (and I hate beer, but I took the good with the bad), to letting a few days go by without answering a single email or even opening my laptop.
My mind was rarely in blog-mode and it still isn't, but I'm rolling with that and figuring out if it means anything significant in terms of my pursuit of this blog. I love it here and I'm coming up on my fourth year of blogging, and everyday I'm learning more about it and myself. Thanks for coming along :)
Makes 4 sandwiches
1 lb. boneless skinless chicken thighs
1/2 cup barbecue sauce
1 ripe avocado, peeled and thinly sliced
2 cups shredded cabbage (purple or green)
1/2 cup mayonnaise
2 tbsp. apple cider vinegar
2 tsp. honey or agave
1 tsp. garlic powder
4 whole-grain hamburger buns
Optional: fresh spinach leaves
Whisk together the mayo, apple cider vinegar, honey or agave, and garlic powder in a small bowl until combined. Toss this with the shredded cabbage in a large mixing bowl until well incorporated and refrigerate 30-60 minutes.
Heat a large nonstick or cast-iron skillet over medium heat and lay the chicken thighs in with about 2 inches between each piece. Cook about 5-6 minutes each side and remove from the skillet when done. I always check the middle of each piece by carefully and barely splitting it open with a knife - if it's pink or even pink-ish, it needs more cooking.
After the thighs have cooled, use your hands to tear them up into shreds, then toss them in a bowl with the barbecue sauce to coat. If you prefer to toast your buns, do so at this time.
Assemble the sandwiches - lay the spinach leaves (if using) on the bottom half of the bun, followed about a half cup of the barbecue chicken, then avocado, and finally the coleslaw and the top half of the bun.
Serve immediately and enjoy!