Photo: Quentin Bacon
Prep Time
10 Mins
Cook Time
25 Mins
Total Time
35 Mins
Yield
Makes 4 servings (serving size: 1 sandwich)

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.

How to Make It

Step 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.

Step 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).

Step 3

Combine sour cream, vinegar, and honey; whisk well. Toss with coleslaw mix and pepper.

Step 4

Shred chicken with a fork; top bottoms of rolls with chicken, onion, sauce mixture, and coleslaw. Place roll tops on sandwiches.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

rstarrlemaitre's Review

cimisi
May 02, 2012
Yummy! Used homemade pickled cucumbers on top instead of the coleslaw mix. The sweet and spice of the barbecue rub could both have been stronger.

cimisi's Review

rstarrlemaitre
April 22, 2012
This recipe needs to be adjusted before it tastes like a proper pulled chicken sandwich: First, only half of the onions are needed for each pound of chicken, or it will be too oniony. The chicken needs to be salted and peppered before pouring the barbecue sauce, or it will be very bland and since chicken thighs produce a lot of "gravy" when cooked and will water down the sauce. It also took double the cooking time for the chicken to be cooked through. I had to transfer the chicken to a bowl before shredding because there was so much watery gravy in the baking dish, and added some of the cooked onions drained with a slotted spoon. A few tablespoons of extra barbecue sauce had to be added to make it sufficiently tasty. Next time I cook the chicken I'd probably use a mix of boneless chicken thighs and breasts, since the latter doesn't produce as much moisture. I didn't try the coleslaw part but if I do, I probably wouldn't use sour cream: I'd sub lowfat mayo or plain Greek yogurt.