Pickle slaw:

·       1/2 cup mayonnaise

·       1/4 cup dill pickle juice

·       1 tablespoon sugar

·       1/2 green cabbage, thinly shredded (about 4 cups)

·       2 medium carrots, grated (about 1 cup)

·       1/4 cup dill pickles, chopped

Chicken filling:

·       2 pounds boneless skinless chicken breasts, butterflied

·       2 tablespoons olive oil

·       1/2 teaspoon kosher salt

·       1/2 teaspoon black pepper

·       1 to 1 1/2 cups store-bought

·       8 hamburger buns

DAD ADD! Serrano mayo:

·       2 to 3 grilled serrano peppers, seeds removed

·       1 cup mayonnaise

·       Juice from 1/2 lime

·       Pinch salt

Method

1. Make the slaw:

Whisk together mayo, pickle juice, and sugar. Stir in shredded cabbage, carrots, and pickles. Stir together and taste. Season to your liking. Slaw can be made a day or two in advance with no problem.

2. Heat the grill and prepare the chicken:

Preheat grill to medium-high heat. To butterfly the chicken, use a sharp knife to slice the chicken horizontally – leaving the edge connected so you can open the chicken breast – making it thinner and therefore faster-cooking. Then drizzle with olive oil, salt, and pepper.

Pour 1/2 cup of BBQ sauce into a bowl and set it aside. You will add it to the cooked chicken later.

3. Grill the chicken and chiles (if using):

Add chicken to grill and spoon BBQ sauce over each piece of chicken. You will use 1/3 to 1/2 cup of BBQ sauce for this part of cooking.

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 ̊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.

NOTE: If you do not butterfly your chicken breasts, you will need to grill them for 8 to 10 minutes longer than this.

4. Shred the chicken:

When chicken comes off the grill, let it cool briefly and then use two forks to shred or roughly chop the chicken. Stir the 1/2 cup of BBQ sauce you set aside in step 1 into the shredded chicken.

5. Making the serrano mayo:

Split grilled peppers in half and remove seeds. Add to a small food processor with mayo, lime juice, and salt. Pulse until combined.

6. Make your sandwich:

Toast your sandwich buns (if you want to) and smear with serrano mayo if you’re using it. Top with a heap of pickle slaw and shredded BBQ chicken. Serve with chips and pickles on the side.

Leftover chicken will keep in the fridge for 3 to 4 days or freeze in an airtight container for up to three months.

		NUTRITION FACTS(PER SERVING)
552	CALORIES
20g	FAT
49g	CARBS
42g	PROTEIN