BBQ Chicken Sandwiches

BBQ Chicken Sandwiches Photo: Quentin Bacon; Stylist: Sarah Cave


  • 1 3/4 pounds sliced onion (about 3)
  • 6 garlic cloves, halved
  • 2 teaspoons olive oil
  • 1 pound skinless, boneless chicken thighs (about 4 thighs)
  • 1/2 cup jarred barbecue sauce
  • 2 tablespoons light sour cream
  • 1 1/2 tablespoons cider vinegar
  • 1 teaspoon agave syrup or honey
  • 6 ounces cabbage-and-carrot coleslaw mix
  • 1/4 teaspoon 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 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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  • These easy barbecue sandwiches take only 35 minutes to make and have 12 grams of fat per serving–much less than a traditional barbecue pork sandwich.
  • Yield: Makes 4 servings (serving size: 1 sandwich)

Nutritional Information

Calories per serving: 455
Fat per serving: 12g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 2g
Protein per serving: 29g
Carbohydrate per serving: 57g
Fiber per serving: 5g
Cholesterol per serving: 77mg
Iron per serving: 10mg
Sodium per serving: 669mg
Calcium per serving: 94mg

Good to Know

Enjoy barbeque flavor without the added fat and calories. Using low-fat sour cream keeps this feeling meal light!