105 minutes
A savory and aromatic BBQ chicken sandwich paired with a tangy red cabbage slaw.
cups
Ground Cardamom
teaspoons
teaspoons
teaspoons
Hot Brewed Coffee, Brewed
cups
cups
Prepared Mustard
cups
teaspoons
Boneless, Skinless Chicken Breasts, Marinated
each
Basic Tehina Sauce
cups
Soft Hamburger Buns Or Potato Rolls
each
Red Cabbage Slaw, Prepared
to taste
1. Prepare the BBQ Sauce
In a medium bowl, combine the brown sugar, ground cardamom, onion powder, and salt, and stir them into the hot brewed coffee until everything is dissolved. Mix in the ketchup, mustard, and Worcestershire sauce to complete the BBQ sauce.
2. Marinate the Chicken
Coat the chicken breasts with half of the prepared BBQ sauce and let them marinate in the refrigerator for about an hour.
3. Initial Broiling
Preheat your oven to broil on low. Place the marinated chicken on a sheet pan and broil for 10 minutes.
4. Apply Additional Sauce and Broil
Brush the chicken with half a cup of the reserved BBQ sauce. Adjust your oven to broil on high and continue cooking for another 10 to 15 minutes until fully cooked and glazed.
5. Prepare Tehina BBQ Sauce
Mix the remaining BBQ sauce with the Basic Tehina Sauce in a small bowl.
6. Assemble the Sandwich
Layer the sliced chicken on the bun, drizzle with tehina BBQ sauce, and top with Red Cabbage Slaw.
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