Ingredients
½cupmayonnaise
¼cupdill pickle juice
1tbspsugar
4cupsgreen cabbage,(½ cabbage), thin shredded
1cupcarrots,(2 medium), grated
¼cupdill pickles,chopped
2lbschicken breasts,boneless, skinless, butterflied
2tbspolive oil
½tspkosher salt
½tspblack pepper
1½cupsBBQ sauce
8hamburger buns
3serrano peppers,seeds removed, grilled
1cupmayonnaise
½lime,juiced
pinchsalt
Preparation
Whisk together mayo, pickle juice, and sugar. Stir in shredded cabbage, carrots, and pickles. Stir together and taste.
Season as desired. Slaw can be made a day or two in advance with no problem.
Preheat grill to medium-high heat. To butterfly the chicken, use a sharp knife to slice the chicken horizontally – leaving the edge connected the chicken breast can be opened– making it thinner and therefore faster-cooking. Then drizzle with olive oil, salt, and pepper.
Pour half a cup of BBQ sauce into a bowl and set it aside.
Add chicken to grill and spoon BBQ sauce over each piece of chicken. Grill for 5 to 6 minutes on the first side. Flip and add BBQ sauce to the second side.
Grill for another 5 to 6 minutes on the second side or until the chicken breasts reach 165 degrees F. Remove from the grill.
As the chicken grills, add 2 to 3 serrano peppers to the grill. Grill them for 2 to 3 minutes per side. Remove and let cool.
When chicken comes off the grill, let it cool briefly and then use two forks to shred or roughly chop the chicken.
Stir the ½ cup of BBQ sauce into the shredded chicken.
Split grilled peppers in half and remove seeds. Add to a small food processor with mayo, lime juice, and salt. Pulse until combined.
Toast sandwich buns (if desired) and smear with serrano mayo. Top with a heap of pickle slaw and shredded BBQ chicken. Serve with chips and pickles on the side.
