Makes 4 servings

  1. In a large bowl mix together cabbage, carrot, cucumber, green onion, mayonnaise, vinegar, ½ teaspoon salt, ¼ teaspoon pepper, and sugar.
  2. Set aside.
  3. Brush chicken with oil and sprinkle with remaining 1 teaspoon salt and 1 teaspoon pepper.
  4. Prepare a hot grill fire or preheat grill to medium-high.
  5. Place chicken on grill and cook, turning once, until well-browned and internal temperature reaches 160℉, about 10 minutes.
  6. Brush chicken liberally with barbecue sauce on both sides and cook until internal temperature reaches 175℉.
  7. Transfer to a cutting board and let sit 5 minutes.
  8. Thinly slice chicken.
  9. Divide slaw between lettuce leaves, top with chicken, and sprinkle with Whisps.
  10. Serve with more barbecue sauce.


  • 2 packed cups finely shredded green cabbage
  • 1 large carrot, peeled and shredded
  • ½ medium cucumber, peeled, seeded, and diced
  • 4 green onions, thinly sliced
  • ¼ cup mayonnaise
  • 2 tablespoons cider vinegar
  • 1½ teaspoons fine sea salt, divided
  • 1¼ teaspoons black pepper, divided
  • 1 teaspoon sugar
  • 4 boneless skinless chicken thighs
  • 1 tablespoon preferred vegetable oil
  • ½ cup preferred barbecue sauce, plus more for serving
  • 8 large butter or romaine lettuce leaves
  • 1 cup BBQ Cheddar Whisps, roughly crushed
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