Sweet 'n Sour BBQ Chicken Sandwich on a Pretzel Bun

Instructions:

1) Preheat grill to 350°F.

2) For Coleslaw: Combine sugar, vinegar, olive oil and salt; whisk until sugar dissolves. Toss with coleslaw mix and green onions; let stand 10 minutes then refrigerate until ready to use.

Tip: If you are pressed for time, you can purchase a deli style sweet and sour coleslaw blend.

3) Rub 1 Tbsp of the Chicken Seasoning Rub on each piece of chicken; refrigerate while grill is preheating. Spread the 2 Tbsp butter on both halves of each of the pretzel buns; set aside to toast on the grill.

4) Once grill is fully heated, place chicken over direct heat. Cover and allow chicken to cook on one side for 8 minutes; flip and cook an additional 8 minutes or until chicken reaches an internal temp of 165°F. Place fully cooked chicken in a a bowl; set aside.

5) Place the pretzel buns on the grill, butter side down and cover. Toast until a golden brown a slightly crispy; remove immediately.

5) Going back to the chicken: Using two forks, slowly pulled apart into thick shreds. Sprinkle with a little more of the Chicken Seasoning Rub (if desired) and mix in the BBQ sauce; stir until completely coated.

6) To Make Sandwiches: Pile ¼ of the shredded BBQ chicken on the bottom bun then top with ¼ Cup of the sweet sour coleslaw. Add other toppings as desired.

For additional flavor suggestions, try:

• Topping with a spicy aoili or mayo
• Fried onions
• Drizzle chicken with ranch or blue cheese dressing
• Add a dash of hot sauce
• Sliced red onion or pickle slices for some crunch
• Sprinkling with shredded cheddar cheese
• Spinach or lettuce leaves for a fresh flavor additive
• Sliced avocado for a creamy element
• Adding chopped crispy bacon

Enjoy!

Products Used In This Recipe: