Erin’s BBQ Chicken Sandwiches


I love being introduced to new recipes and I love being cooked amazing food! Erin is a good friend of Jack and Catriona’s who they met in Edinburgh last year. Last summer Erin came to stay with us in Ivinghoe to carry out some research in London for her history masters whilst being plied with tea, cake and marmitey toast in our food-centric household. We spent a fun although fairly damp few days bike riding, running and walking to and lunching at pubs. One evening Erin very kindly introduced us to this wonderful sunshiney US Southern style BBQ dish . Here’s a few words from Erin about this gorgeous recipe:

Living abroad in Scotland has a multitude of perks. However, from time to time, I get a hankerin’ for some BBQ. While visiting my friends in Ivinghoe I decided to say ‘thank you’ by cooking something ‘American’ (or as close to something of that name) for the family. I chose the Barbecue Chicken Sandwiches from “The Pioneer Woman”. I truly enjoy the classic and rich flavours from this site’s recipes. I also appreciate food you can put in the oven, walk to the pub for a pint, and walk back to, ready to eat. The other perk of this specific recipe is that it doesn’t require a slow-cooker and several hours, unlike some other BBQ chicken recipes. We served these alongside some fresh rocket salad and smashed new potatoes with olive oil and sea salt.


2 packs of Chicken thighs and legs
Salt And Pepper, to taste
2 Tablespoons Olive Oil
1 bottle (large) Good Quality Barbecue Sauce (In this particular instance, Jack Daniels BBQ sauce)
1 whole Onion, Sliced
8 whole Cloves Garlic (more To Taste)


1/2 head Cabbage, Sliced Thin
1/2 head Purple Cabbage, Sliced Thin
1/2 cup Whole Milk
1/2 cup Mayonnaise
1 teaspoon White Vinegar
1 Tablespoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Cayenne Pepper
1 bunch Cilantro (Coriander), Roughly Chopped

We have all also picked up some new vocabulary from this. Jack and Erin discovered, after a few rather confusing minutes of shopping that what we call ‘coriander’ in the UK is referred to as ‘cilantro’ in the US (after the Spanish for coriander).


Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate two hours.

Before serving, toss in cilantro leaves.


Heat canola oil in a heavy pot over medium high heat. Season chicken, then sear on all sides until skin is golden brown and some fat is rendered. Remove chicken from pot and pour off excess grease.

Add sliced onions and whole garlic cloves to pot and stir around to cook for 2 minutes. Pour in barbecue sauce, add chicken to the sauce, and place lid on the pot.

Place in a 300 degree oven for 1 1/2 hours, or until chicken is falling off the bone.

Remove the whole garlic cloves from the pot and set it aside. Remove chicken from pot and allow to cool enough to handle. Using hands or two forks, remove the meat from the bones. Finely shred the chicken using your hands or two forks.

Carefully skim off the excess fat that has risen on top of the sauce. Return shredded chicken to the pot and stir into the sauce. Reheat so that it’s warm.

Spread butter onto rolls and toast on the griddle.

To serve, place a good amount of chicken on the bottom half of the roll. Top with one or two garlic cloves, then a good helping of slaw. Top with the other half of the bun and dig in!


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