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This lazy nod to North Carolina barbecue substitutes a store-bought chicken for slow-smoked pork. No, it’s not the same, but warm the chicken in a luscious vinegar-jolted barbecue sauce, pile it on soft buns, and top it with homemade cole slaw, and “authentic” won’t matter as much as “happy.” Serve with a fistful of sweet potato chips.
Ingredients
Slaw:
½ cup plus 2 tablespoons mayonnaise
½ cup finely chopped white onion
6 tablespoons pickle juice (from a jar of pickles)
2 tablespoons cider vinegar
2 tablespoons sugar
½ teaspoon kosher salt
Coarsely ground black pepper
1 (16-ounce) package shredded cole slaw mix
Chicken:
1 cup barbecue sauce (Sweet Baby Ray’s or other)
3 tablespoons cider vinegar
3 cups roughly shredded rotisserie chicken
4 soft sandwich/hamburger buns
Instructions
½ cup plus 2 tablespoons mayonnaise
½ cup finely chopped white onion
6 tablespoons pickle juice (from a jar of pickles)
2 tablespoons cider vinegar
2 tablespoons sugar
½ teaspoon kosher salt
Coarsely ground black pepper
1 (16-ounce) package shredded cole slaw mix
Chicken:
1 cup barbecue sauce (Sweet Baby Ray’s or other)
3 tablespoons cider vinegar
3 cups roughly shredded rotisserie chicken
4 soft sandwich/hamburger buns
1. To prepare slaw, whisk all slaw ingredients, expect cole slaw mix, together in a large bowl. Add cole slaw mix and toss well. Refrigerate until ready to serve.
2. To prepare chicken, in a large sauté pan, combine barbecue sauce, vinegar and chicken. Heat over low heat until thoroughly warmed, about 10 minutes.
3. To serve, to bun bottoms with chicken. Spoon slaw on top of chicken. Place remaining bun half on top.
Recipe by Laraine Perri, "Quick Chick," Oct. 2009.
2. To prepare chicken, in a large sauté pan, combine barbecue sauce, vinegar and chicken. Heat over low heat until thoroughly warmed, about 10 minutes.
3. To serve, to bun bottoms with chicken. Spoon slaw on top of chicken. Place remaining bun half on top.
Recipe by Laraine Perri, "Quick Chick," Oct. 2009.
