Alabama BBQ Chicken Chopped Sandwich (Print Version)

Grilled chicken tossed in creamy Alabama white BBQ sauce, piled on soft buns with coleslaw and pickles for a Southern favorite.

# What You Need:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1/2 tsp onion powder
06 - 1/2 tsp salt
07 - 1/2 tsp black pepper

→ For the 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 (optional, for heat)
17 - Salt to taste

→ For Assembly

18 - 4 soft sandwich buns
19 - 1 cup coleslaw (prepared or homemade)
20 - 1/4 cup sliced pickles (optional)

# How to Make It:

01 - Preheat grill or stovetop grill pan over medium-high heat.
02 - Rub chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
03 - Grill chicken for 6–8 minutes per side, or until fully cooked (internal temp: 165°F). Remove and let rest for 5 minutes.
04 - While chicken rests, whisk together mayonnaise, apple cider vinegar, lemon juice, prepared horseradish, Dijon mustard, sugar, garlic powder, black pepper, and cayenne pepper in a bowl until smooth. Adjust salt and vinegar to taste.
05 - Chop the cooked chicken into bite-sized pieces. Transfer to a bowl and toss generously with the Alabama white BBQ sauce (reserve a little sauce for drizzling if desired).
06 - Toast sandwich buns lightly, if desired.
07 - Pile chopped BBQ chicken onto the bottoms of buns. Top each with a generous spoonful of coleslaw and sliced pickles.
08 - Drizzle with extra BBQ sauce, close sandwiches, and serve immediately.

# Expert Hints:

01 -
  • The creamy white sauce creates an incredibly moist chicken that regular BBQ just cant match
  • Chopping the grilled chicken lets every bite get perfectly coated in that tangy, peppery sauce
  • The cool coleslaw and pickles cut through the richness like a Southern summer afternoon
02 -
  • Let the chicken rest before chopping, otherwise all those delicious juices will run out onto your cutting board
  • The sauce tastes better after sitting for 30 minutes, so make it ahead if you can plan that far ahead
  • Dont skip the horseradish, its what makes this sauce distinctly Alabama instead of just creamy dressing
03 -
  • Make extra white sauce and keep it in the fridge, it only gets better over a few days
  • Use a sharp knife to chop the chicken so you get clean bites instead of shredded bits

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