- 6
- 40 mins
Ingredients
- RUB:
- 1 tsp paprika
- 1 tsp granulated garlic
- 1 tsp kosher salt
- 1/2 tsp pepper
- 4 boneless, skinless chicken breast halves (about 6 oz each)
- Olive or vegetable oil
- SLAW:
- 1/4 cup mayonnaise
- 1 tblsp cider vinegar
- 1/2 tsp granulated sugar
- 1/4 tsp kosher salt
- 1/8 tsp pepper
- 3 cups packaged shredded coleslaw blend of green cabbage, purple cabbage, and carrots, about 8 oz.
- 6 Kaiser rolls
- 1/2-3/4 cup prepared barbecue sauce, at room temperature.
Preparation
Step 1
Prepare grill for direct-heat cooking over medium heat (350-450 degrees)
RUB: In a small bowl combine paprika, garlic, salt and pepper. Lightly brush chicken on both sides with oil and sprinkle evenly with rub.
SLAW: In large bowl, whisk mayonnaise, vinegar, sugar, salt and pepper until smooth. Add coleslaw blend; mix well.
Grill chicken,smooth side down first, over direct heat with lid closed as much as possible, until meat is firm to touch and cooked through, 8-12 minutes,turning once or twice. During last 30 seconds to 1 minute of grilling time, toast rolls, cut side down, over direct heat.
Remove chicken and rolls from grill; let chicken rest 3-5 minutes. Shred or finely chop chicken and put in large bowl. Add barbecue sauce; mix well.
Pile chicken onto rolls and top with slaw.