Ingredients
Pickle slaw:
1/2 cup mayonnaise
1/4 cup dill pickle juice
1 tablespoon sugar
1/2 green cabbage, thinly shredded (about 4 cups)
2 medium carrots, grated (about 1 cup)
1/4 cup dill pickles, chopped
Chicken filling:
2 pounds boneless skinless chicken breasts, butterflied
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 to 1 1/2 cups Hank’s Kansas City BBQ Sauce or store-bought
8 hamburger buns
DAD ADD! Serrano mayo:
2 to 3 grilled serrano peppers, seeds removed
1 cup mayonnaise
Juice from 1/2 lime
Pinch salt
Instructions
Make the slaw:
Whisk together mayonnaise, pickle juice, and sugar.
Stir in shredded cabbage, carrots, and pickles.
Mix together and taste. Season to your liking.
The slaw can be made a day or two in advance.
Heat the grill and prepare the chicken:
Preheat grill to medium-high heat.
Butterfly the chicken breasts by slicing them horizontally, leaving the edge connected to make them thinner for faster cooking.
Drizzle the chicken with olive oil, salt, and pepper.
Pour 1/2 cup of BBQ sauce into a bowl and set it aside to add to the cooked chicken later.
Grill the chicken and chiles (if using):
Add chicken to the grill and spoon BBQ sauce over each piece.
Use 1/3 to 1/2 cup of BBQ sauce for this part of cooking.
Grill for 5 to 6 minutes on the first side.
Flip and add BBQ sauce to the second side.
Grill for another 5 to 6 minutes on the second side or until the chicken breasts reach 165 ̊F.
Remove from the grill.
As the chicken grills, add 2 to 3 serrano peppers to the grill. Grill them for 2 to 3 minutes per side. Remove and let cool.
- Prep Time: 15 minutes
- Cook Time: 15 minutes