All you need is 30 minutes to create this spicy honey chipotle chicken sandwich with creamy coleslaw. I guarantee you these sandwiches will be the star of your next gathering!
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What makes this dish special
I admit that sometimes I overcomplicate recipes. I like to build layers of flavor to create restaurant-quality dishes. However, I know that this doesn't appeal to everyone, especially working moms. I, myself, have been particularly busy these last few months so I'm constantly looking for quicker dishes.
To satisfy my need for a flavor-bursting meal yet still keeping it relatively simple, I decided to throw together spicy honey chipotle chicken sandwiches. All you have to do is toss together coleslaw and simmer chicken in a wonderfully spicy and sweet sauce. Assemble the sandwiches right before serving and that's it, folks! This dish is easy to make just like my chicken adobo sliders, I even took the extra time to make my favorite charred broccoli with pesto ranch and chili cheese tater tots as sides.
Ingredients
- Chicken breast or thighs: Chicken thighs can be used instead of chicken breast for a juicier and more flavorful option. To save time, you can also use roasted chicken and shred the meat, adding it to the sauce and letting it simmer for 15 minutes. Alternatively, you can use shredded cooked pork or beef if preferred.
- Canned chipotle in adobo sauce: Adds smoky, spicy flavor to the dish. This recipe has a medium-level heat. Adjust the amount of chipotles according to your preference.
- Honey: Provides sweetness to balance the spiciness and adds a caramelized flavor to the sauce.
- Canned diced tomatoes: Forms the base of the sauce, adding acidity and richness. You can also use pureed canned tomatoes.
- Cabbage: Adds crunch and freshness to the coleslaw, balancing the richness of the chicken. You can use storebought coleslaw mix to save on time.
- Mayonnaise: Forms the creamy base for the coleslaw dressing, providing richness and tanginess.
- Pickled jalapenos: Adds a tangy, spicy kick to the sandwich, enhancing its flavor profile.
- Brioche buns: The soft buttery buns are a great choice for this sandwich but you can also use other types of sandwich buns such as ciabatta, Kaiser rolls, or whole wheat buns.
Substitutions and variations
- Non-spicy: Omit the chipotle peppers and use pepperoncini instead of jalapenos.
- Gluten-free: Use your favorite gluten-free sandwich buns.
- Protein: Substitute chicken with another protein such as pork, beef, or tempeh. Adjust the cooking times accordingly.
- Dairy: Greek yogurt or sour cream can be used instead of mayonnaise for a lighter dressing.
Step-by-step instructions
Step 1: Prepare chicken
Begin by seasoning the chicken breasts or thighs with salt and pepper. Heat oil in a large sauté pan over medium heat and sear the chicken until golden brown on both sides, about 4-5 minutes per side.
If you don't have boneless chicken, you can use bone-in. However, keep in mind that the chicken will take longer to cook.
Once cooked, set the chicken aside. In the same pan, add another tablespoon of oil and sauté the chopped red onion until softened, approximately 3-4 minutes. Add minced garlic and sauté for an additional 30 seconds.
Stir in cumin, paprika, chopped chipotle peppers, canned diced tomatoes, and honey, stirring to combine. Return the cooked chicken to the pan, nestling it in the sauce.
Allow the mixture to simmer for 15-20 minutes, or until the chicken is fully cooked through.
Step 2: Make coleslaw
While the chicken is simmering, prepare the creamy coleslaw. In a large mixing bowl, whisk together mayonnaise, lime juice, granulated sugar, salt, and pepper until well combined.
Add shredded green cabbage, shredded red cabbage, and chopped cilantro to the bowl. Toss the coleslaw with the dressing until all the ingredients are evenly coated and set aside.
If you're short on time, you can buy store-bought pre-shredded coleslaw mix.
Step 3: Assemble sandwiches
Once the chicken is done, remove it from the pan and shred it with two forks. In a Vitamix, combine the cooked sauce ingredients and puree until smooth. Pour the sauce over the shredded chicken, tossing to coat evenly. Give the chicken a final taste, adjusting the seasoning with salt and pepper.
Toast the brioche buns until golden brown and crispy. Then, begin assembling the sandwiches by placing a generous portion of the spicy honey chipotle shredded chicken onto the bottom half of each bun. Top the chicken with pickled jalapenos for an extra kick of flavor.
Next, add a generous heap of the prepared creamy coleslaw on top of the jalapenos. Finally, cover each sandwich with the remaining brioche bun halves. Serve the sandwiches immediately.
It's times like these when I take one bite of the spicy honey chipotle chicken sandwich and realize, you don't always need to overcomplicate recipes. This sandwich reminds me of a BBQ pulled pork sandwich but elevated. And the best part? It's so easy to prepare!
Make-ahead and storage
- Make-ahead: Cook the chicken and reheat it before assembling. Toss the cabbage mixture with the coleslaw dressing up to 30 minutes beforehand.
- Store: Store any leftover chicken, coleslaw, and buns separately in airtight containers in the refrigerator. When ready to eat, reheat the chicken and assemble the sandwich components fresh for the best taste and texture.
Frequently asked questions
Absolutely! If you prefer a milder heat, you can reduce the amount of chopped chipotle added to the dish. Conversely, if you like it hotter, you can add more chipotles or include some of the adobo sauce from the canned chipotles.
Yes, you can prepare the coleslaw dressing and shred the cabbage ahead of time. However, it's best to toss the coleslaw with the dressing up to 30 minutes beforehand to maintain its freshness and crunch.
More chicken sandwich recipes
Looking for more chicken sandwich ideas? Try these:
Recipe
Spicy Honey Chipotle Chicken Sandwich
Ingredients
Creamy coleslaw
- 3 cups shredded green cabbage
- 1 cup shredded red cabbage
- ½ cup chopped cilantro
- ½ cup mayonnaise
- 2 tablespoons lime juice
- 2 teaspoons granulated sugar
- salt and pepper
Spicy honey chipotle chicken
- 2 tablespoons oil divided
- 2 pounds boneless skinless chicken breast or thighs
- 1 medium red onion chopped
- 2 garlic cloves minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 3 canned chipotles in adobo sauce chopped
- 14 ounces canned diced tomatoes
- 2 tablespoons honey
- salt and pepper
- 6 brioche buns toasted
- ⅓ cup pickled jalapenos
Instructions
- Season chicken with salt and pepper. Heat 1 tablespoon oil in a large saute pan over medium heat. Add chicken and sear until browned, about 4-5 minutes. Remove from heat and set aside.
- In the same pan, heat another tablespoon of oil. Add red onion and saute until softened, about 3-4 minutes. Add garlic and saute for another 30 seconds. Add cumin, paprika, chopped chipotle, canned diced tomatoes, honey, and the chicken back to the pan. Bring to a simmer and continue to cook for 15-20 minutes or until chicken is fully cooked.
- Meanwhile, make coleslaw. Whisk together mayonnaise, lime juice, and sugar until well combined. Season dressing with salt and pepper. Toss together green and red cabbage and chopped cilantro with dressing until well combined. Set aside.
- Remove chicken and shred with 2 forks. Transfer the sauce into a blender and puree until smooth. Pour sauce over shredded chicken and season with salt and pepper.
- Assemble sandwiches. Top the bottom of the brioche buns with shredded chicken followed by pickled jalapenos, coleslaw, and the remaining buns. Serve immediately.
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