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.
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.
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.
1/2 cup mayonnaise
1/4 cup dill pickle juice
1 tablespoon sugar
1/2 green cabbage, thin shredded (about 4 cups)
2 medium carrots, grated (about 1 cup)
1/4 cup chopped dill pickles
Chicken Filling:
2 pounds boneless skinless chicken breasts, butterflied
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 – 1 1/2 cups Hank’s Kansas City BBQ Sauce or store-bought
8 hamburger buns
2-3 grilled serrano peppers, seeds removed
1 cup mayonnaise
Juice from 1/2 lime
Pinch of salt
