The Hickory Dickory Cluck Chicken Sandwich
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
In a large glass bowl, mix the apple cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
Combine cabbages and red onion in a large bowl. Set aside.
To make dressing, combine mayonnaise, apple cider vinegar, celery seed, salt and pepper in a small bowl. Add hot sauce to taste. Whisk to combine.
Toss dressing with the cabbage and onion mixture. Let stand 20-30 minutes or preferably overnight to allow flavours to marry.
Preheat an outdoor grill for high heat.
Grill the chicken breasts on each side for 3 to 4 minutes or until the internal temperature reaches 165°F (74°C).
Brush with a hickory-smoked BBQ sauce.
Place grilled BBQ-basted chicken breast on a fresh Kaiser roll and a helping of Creamy Coleslaw.