BBQ Chicken Sandwiches
  • 1 ¾ pounds sliced onion (about 3)
  • 6 garlic cloves, halved
  • 2 tsp olive oil
  • 1 pound skinless, boneless chicken thighs or breast (about 4 thighs)
  • ½ cup jarred barbecue sauce
  • 2 tbsp light sour cream
  • 1 ½ tbsp cider vinegar
  • 1 tsp agave syrup or honey
  • 6 ounces cabbage-and-carrot coleslaw mix
  • ¼ tsp pepper
  • 4 ciabatta rolls, toasted
  1. Preheat broiler. Place onion and garlic on a foil-lined baking sheet; toss with oil. Broil 5 minutes, 6 inches from heat, until onion is golden, stirring often.
  2. Preheat oven to 425°. Transfer onion mixture to a square glass baking dish; top with chicken. Pour barbecue sauce over chicken; cover tightly with foil. Bake, in middle of oven, until chicken is cooked through (about 20-30 minutes).
  3. Combine sour cream, vinegar and honey; whisk well. Toss with coleslaw mix and pepper.
  4. Shred chicken with a fork; top bottoms of rolls with chicken, onion, sauce mixture and coleslaw. Place roll tops on sandwiches.
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