BBQ Chicken Sandwich with Apple Slaw



For the Chicken:

4 whole chicken breasts

1 stick unsalted butter

Full Boar BBQ Bonfire Sweet Heat Spicy BBQ Rub

Full Boar BBQ Bonfire Sweet Heat Spicy BBQ Sauce


Apple Slaw Topping:

1 Gala Apple Shredded

1 Granny Smith Apple Shredded

1 16 oz. bag classis coleslaw mix

1 cup mayonnaise

4 TSP apple cider vinegar

1 TBSP Full Boar BBQ Garden, Barn, and  River Rub

1 TBSP granulated sugar or sugar replacement

  • Mix all ingredients together well and let sit for at least 3 hours in the fridge.

Optional: Arugula for garnish



- Preheat your smoker to 225 degrees

- Unpackage chicken breast and trim any obvious excess fat or gristle off that may be hanging on. Once trimmed pat them dry with a paper towel.

- Seasoning the bottom side first, give the breasts a good layer of Full Boar BBQ Bonfire Sweet Heat Spicy BBQ Rub, let soak in for 3-5 minutes, then flip and do the other side making sure there is a good layer covering the entire piece.

- Let smoke for about an hour and a half or until the internal temp is around 140.

- Lay down 3-4 pads of butter on a sheet of foil placing a chicken breast on top. Pour your Full Boar BBQ Sauce on top and follow that with another 3-4 pads of butter before wrapping the foil tightly around the chicken.

- Return the breasts to the smoker until they are about 156 internal temp.

- Leave the breasts wrapped as you remove from the smoker and allow them to rest for 10 minutes minutes until they cook themselves up over 160.

- Build your sandwich by placing arugula on your choice of bread, followed by the smoked BBQ chicken breast. Top that with apple slaw and more BBQ sauce to taste.

- Enjoy!


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