BBQ Chicken Sandwich
By Traeger Kitchen
This one's got all the right fixin's. Grilled thighs given our chicken rubdown, piled high in your favorite burger buns of choice atop our sweet, homemade slaw and given a sour pickle kick
Prep Time
10 Min
Cook Time
45 Min
Pellets
Hickory
Ingredients
This recipe serves:
2
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 4 Whole | boneless, skinless chicken thighs |
| To Taste | Traeger Chicken Rub |
| 1 Cup | shredded green cabbage |
| 1/2 Cup | shredded carrot |
| 1/2 Medium | red onion, thinly sliced |
| 1/2 Cup | Mayonnaise |
| 1/2 Cup | sour cream |
| 2 Tablespoon | white wine vinegar |
| 1 Teaspoon | Sugar |
| To Taste | salt and pepper |
| 4 Whole | burger buns |
Steps
1
When ready to cook, set the temperature to 350 degrees F and preheat, lid closed for 10-15 minutes.
2
Season the chicken thighs evenly with Traeger Chicken Rub.
3
Arrange the chicken thighs on the grill grate and cook for 25-30 minutes or until the internal temperature reaches 165 degrees F.
4
Remove from the grill and let rest while making the coleslaw.
5
Coleslaw: In a small bowl, combine mayonnaise, sour cream, vinegar, sugar, salt and pepper. In a medium bowl, combine cabbage, carrot and onion. Pour mayonnaise mixture over the cabbage mixture and stir to coat.
6
Build the sandwich with the coleslaw and your favorite toppings. Enjoy!
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