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BBQ Chicken Slaw Sandwich Ingredients

4 medium sized chicken breast filets
1/2 cup Red Mud BBQ Sauce
1 sliced large onion

1/2 head shredded cabbage or 1 package shredded coleslaw mix (16 ounces)
1 cup mayonnaise
1 large diced garlic clove
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cider vinegar

In a large bowl, mix mayonnaise, sugar, salt, pepper, garlic and cider vinegar. Toss coleslaw mix with dressing mix to coat. Chill at least 1 hour before using.

Preheat an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Put a small amount of olive oil on the paper towel and carefully and swiftly wipe the hot grates of the grill to make it a nonstick surface. Take the chicken out of the salt water mix, pat it dry on the paper towels and lay out the chicken pieces on the grill and cook for a total of 10 minutes after turning over about midway. Transfer the chicken to a baking sheet and then place in the oven. Cook the chicken for an additional 15 minutes, remove it from the oven and brush liberally over every part with the Red Mud barbecue sauce and then return to the oven for 20 to 25 more minutes. Dice cooked chicken and set aside.

Slice bread rolls and place 1/6 of the diced chicken on one side of the roll and add additional Red Mud BBQ Sauce to taste. Place several heaping tablespoons of coleslaw on top of chicken. Top with sliced onions and put other side of roll on.

Serves 6. Serve remaining coleslaw on the side and a glass of Sauvignon Blanc from Llano Estacado Winery.

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