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North Carolina Chopped Chicken Sandwich Recipe

American · Main course · 50 min total

A tangy, smoky pulled chicken sandwich inspired by the Lexington-style barbecue of North Carolina, featuring a vinegar-pepper sauce and crunchy slaw.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 cup apple cider vinegar
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 2 tbsp hot sauce (e.g., Texas Pete)
• 1 tbsp Worcestershire sauce
• 1 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 4 soft hamburger buns
• 1 cup coleslaw mix (shredded cabbage and carrot)
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar

Instructions

1. In a medium saucepan, combine 1 cup apple cider vinegar, ketchup, brown sugar, hot sauce, Worcestershire sauce, red pepper flakes, salt, and black pepper. Bring to a simmer over medium heat, stirring occasionally.
2. Add chicken thighs to the saucepan, reduce heat to low, cover, and simmer for 25-30 minutes until chicken is tender and cooked through.
3. While chicken cooks, make the slaw: In a small bowl, whisk together mayonnaise, 1 tbsp apple cider vinegar, and sugar. Add coleslaw mix and toss to coat. Refrigerate until ready to serve.
4. Remove chicken from the sauce and let cool slightly. Shred or chop the chicken into small pieces.
5. Return chopped chicken to the sauce and stir to coat. Simmer uncovered for 5 minutes to thicken slightly.
6. Toast hamburger buns if desired. Pile the chopped chicken onto the bottom buns, top with coleslaw, and close with top buns. Serve immediately.

Tips

• For a smokier flavor, add 1/2 tsp liquid smoke to the sauce.
• Leftover chicken keeps well refrigerated for up to 3 days.
• Serve with extra vinegar sauce on the side.

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