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Pomegranate BBQ Chicken Sandwich w/Crunchy Apple Slaw


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Rate this recipe 4.3/5 (3 Votes)


  • For the Chicken:
  • 2 lbs boneless, skinless, chicken thighs
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 tsp brown sugar
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp ground mustard
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • brioche buns
  • For the Pomegranat BBQ Sauce:
  • 3/4 cup ketchup
  • 2/3 cup pomegranate juice
  • 1/4 cup honey
  • 1/4 cup pomegranate molasses
  • 3 garlic cloves, minced
  • 2 tbsp apple cider vinegar
  • 2 tbsp dijon mustard
  • 1 tsp worcestershire
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp freshly ground black pepper
  • For the Crunch Apple Slaw:
  • 2 apples, thinly sliced
  • 2 scallions, thinly sliced
  • 1 head napa cabbage, sliced into shreds
  • 1/4 cup cilantro, finely chopped
  • 1 tbsp olive oil
  • 2 tsp apple cider vinegar
  • 2 tsp honey
  • 1/4 tsp salt
  • 1/4 tsp pepper



Step 1

for the pomegranate BBQ sauce place all ingredients in a saucepan and whisk together until combined. Place over medium heat and bring to a boil, then reduce to low head and cook for 45 minutes to 1 hour, until thickened. Stir occasionally. Taste and if it seems too tart, add in a little extra honey and cook for several more minutes. Remove from heat and let sit at room temperature until it cools and thickens even more. Store in a jar or sealed container in the refrigerator.

for the apple slaw toss the apples, scallions, cabbage and cilantro together in a bowl. Whisk together the olive oil, vinegar and honey. Drizzle it over the slaw and toss well to coat. Sprinkle with salt and pepper and toss again.

for the chicken heat a large skillet over medium-high heat. Whisk together the sugar, paprika, garlic powder, onion powder, cumin, chili powder, ground mustard, salt and pepper. Rub it all over the chicken. Add the olive oil and butter to the skillet. Place the chicken in the oil once hot and brown on both sides until deeply golden, about 3-4 minutes per side.

Once browned, remove the chicken and shred it. Return the chicken to the skillet with the drippings and toss well to coat. Stir in 2-3 tablespoons of BBQ sauce. Serve the chicken on brioche buns with extra BBQ sauce and apple slaw.

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