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Barbecued Chicken Hoagies with Zesty Mustard-Broccoli Slaw

Jamie Purviance

  • People

    Serves 4

  • Prep Time

    25 mins

  • Grilling Time

    8 to 12 mins

Ingredients
Instructions

the Ingredients

20151023095403 Row Poultry 67

Sauce

  • Completed step 1 tablespoon extra-virgin olive oil
  • Completed step ½ cup finely chopped yellow onion
  • Completed step 2 garlic cloves, minced
  • Completed step 1 cup ketchup
  • Completed step 2 tablespoons cider vinegar
  • Completed step 2 tablespoons packed light brown sugar
  • Completed step 1 tablespoon molasses
  • Completed step 1 tablespoon Worcestershire sauce
  • Completed step 1 tablespoon spicy brown mustard
  • Completed step ¼ teaspoon ground cayenne pepper
 
  • Completed step Kosher salt
  • Completed step Freshly ground black pepper
  • Completed step Extra-virgin olive oil
  • Completed step 3 tablespoons mayonnaise
  • Completed step 2 tablespoons whole-grain Dijon mustard
  • Completed step 1 tablespoon cider vinegar
  • Completed step 2 teaspoons granulated sugar
  • Completed step 12 ounces broccoli slaw, or other prepared coleslaw blend
  • Completed step ¼ cup loosely packed, thinly sliced basil leaves
  • Completed step 4 boneless, skinless chicken breast halves, each about 6 ounces
  • Completed step 4 sourdough hoagie buns or other soft buns, split

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a medium saucepan over medium heat, warm the oil. Add the onion and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the remaining sauce ingredients, including ¼ teaspoon salt and ¼ teaspoon pepper, and whisk to combine. Bring the sauce to a boil, and then reduce the heat and simmer gently until thickened slightly and the flavors have blended, about 20 minutes. Remove from the heat. Reserve ¼ cup of the sauce for basting the chicken.
  • In a medium bowl whisk 3 tablespoons oil, the mayonnaise, mustard, vinegar, sugar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the slaw and basil and turn to coat in the dressing. Let the slaw sit at room temperature while you grill the chicken. 
  • Prepare the grill for direct cooking over medium heat (350° to 400°F). 
    Prepare the grill for cooking over medium heat (400°F). 
  • Brush the chicken breasts on both sides with oil and season evenly with ½ teaspoon salt and ½ teaspoon pepper. Brush the cut side of the buns with oil. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning and basting with the reserved sauce three times. During the last minute of grilling time, toast the buns, cut side down, over direct heat. Remove from the grill and let the chicken rest for 3 to 5 minutes.
    Brush the chicken breasts on both sides with oil and season evenly with ½ teaspoon salt and ½ teaspoon pepper. Brush the cut side of the buns with oil. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed,until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning and basting with the reserved sauce three times. During the last minute of grilling time, toast the buns, cut side down, over medium heat. Remove from the grill and let the chicken rest for 3 to 5 minutes.
    Brush the chicken breasts on both sides with oil and season evenly with ½ teaspoon salt and ½ teaspoon pepper. Brush the cut side of the buns with oil. Grill the chicken, smooth (skin) side down first, over medium heat, with the lid closed,until the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning and basting with the reserved sauce three times. During the last minute of grilling time, toast the buns, cut side down, over medium heat. Remove from the grill and let the chicken rest for 3 to 5 minutes.
  • Cut the chicken into thin slices and toss with your desired amount of sauce. Fill each hoagie bun with the chicken and slaw. Serve right away.

let's Gear up

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