Alabama BBQ Chicken Chopped Sandwich (Printable)

Smoky chicken meets tangy white BBQ sauce and crisp slaw on a toasted bun for this juicy Southern favorite.

# What You'll 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 - 3/4 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 grill or oven to 400°F.
02 - Pat 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 lined baking sheet for 20-25 minutes until internal temperature reaches 165°F. Rest for 5 minutes.
04 - Whisk together mayonnaise, apple cider vinegar, lemon juice, horseradish, Dijon mustard, sugar, garlic powder, black pepper, cayenne, and salt until smooth.
05 - Combine shredded cabbage, mayonnaise, apple cider vinegar, salt, and pepper in bowl. Mix until evenly coated.
06 - Cut rested chicken into bite-sized pieces. Toss with half of Alabama white sauce until coated.
07 - Pile sauced chicken onto toasted buns. Top generously with slaw. Drizzle additional white sauce if desired. Add pickles for extra tang.
08 - Serve sandwiches immediately while warm.

# Expert Tips:

01 -
  • The white sauce creates this incredible tangy creaminess that cuts through the rich smoked chicken perfectly
  • Everything comes together in about an hour, but tastes like you spent all day tending a pit
02 -
  • Alabama white sauce is traditionally served as a finishing sauce, not a marinade, so brush it on after cooking
  • The slaw needs to be dressed right before serving or it gets soggy, so keep the components separate until the last minute
03 -
  • Use chicken thighs instead of breasts if you want maximum juiciness that stands up to all that tangy sauce
  • Let the white sauce sit in the fridge for at least 30 minutes before serving so the flavors meld together

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