Garlicky Chicken Sandwiches With Red Cabbage Slaw

By Millie Peartree

Published June 11, 2024

Garlicky Chicken Sandwiches With Red Cabbage Slaw
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
55 minutes
Prep Time
20 minutes
Cook Time
35 minutes, plus 1 hour’s chilling
Rating
5(284)
Comments
Read comments

Two heads of garlic sautéed in extra-virgin olive oil set the stage for these sandwiches, where tender chicken thighs are heavily seasoned, then pan-seared in garlic oil until dark golden brown. A red-cabbage slaw nestled above and below the chicken adds crunch, and its vinegar (not mayo) base means you don’t have to worry if it sits outside for too long. But your guests will have eaten these up long before then.

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Ingredients

Yield:8 sandwiches

    For the Slaw

    • 3tablespoons extra-virgin olive oil
    • 3tablespoons apple cider vinegar
    • 1½tablespoons honey
    • 1tablespoon Dijon mustard
    • 1¼teaspoons celery salt
    • ¾teaspoon black pepper
    • ½small red cabbage, shredded on a box grater (3 to 4 cups)
    • 2large carrots, grated (about 1 cup)

    For the Sandwiches

    • 1½teaspoons kosher salt
    • 1½teaspoons garlic powder
    • 1teaspoon smoked paprika
    • ¾teaspoon black pepper
    • ½teaspoon onion powder
    • ½teaspoon ground cayenne, plus more to taste
    • 8boneless, skinless chicken thighs (about 2 pounds)
    • 2tablespoons extra-virgin olive oil
    • 20garlic cloves
    • ½lemon
    • 8potato rolls
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

355 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 22 grams protein; 589 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the slaw: Add oil, vinegar, honey, mustard, celery salt and pepper to a Mason jar and shake until combined. (Alternatively, briskly whisk together in a bowl.)

  2. Step 2

    Add cabbage and carrots to a bowl big enough to toss them in. Pour dressing over vegetables and toss until well coated. (You should have about 4 cups of slaw.) Cover and chill for at least 1 hour.

  3. Step 3

    Prepare the sandwiches: Mix together the salt, garlic powder, paprika, pepper, onion powder and cayenne in a small bowl, and use the mix to season chicken liberally on all sides.

  4. Step 4

    To a large skillet over medium, add the oil. When hot, add garlic and cook cloves on both sides, taking care not to burn them, 3 to 5 minutes total. Transfer garlic to a small bowl.

  5. Step 5

    Add chicken to the garlicky oil, then set a heavy pot on top to press the thighs flat. Sear for 8 minutes on one side, working in batches, if necessary, to prevent crowding.

  6. Step 6

    Remove the pot, flip the chicken (returning all chicken to the skillet if you seared in batches) and insert garlic under the unseared side of each thigh. Squeeze lemon over the chicken and add ¼ cup water. Cover skillet with aluminum foil and cook until garlic is smashable, 15 minutes. As the chicken cooks, heat oven to 375 degrees.

  7. Step 7

    When garlic is smashable and chicken is cooked through, transfer the garlic back to the small bowl. Add 1 tablespoon chicken juices from the skillet, and smash the cloves into a paste, adding more chicken juices if necessary.

  8. Step 8

    Toast the rolls in the oven until golden brown, 2 to 4 minutes. Spread both sides of each roll with a thin coating of smashed garlic. Top the bottom halves with slaw, then chicken and then more slaw. Finish with the top bun. Serve immediately.

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Ratings

5 out of 5
284 user ratings
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Comments

Elana

This was delicious and will be added to my summer rotation! The slaw was a perfect touch. Next time will be adding a fat when I construct the sandwich, I think avocado or spicy mayo would be great.

Chris

I think there are easier, tastier ways to make this. Grill/sear the chicken thighs on their own, and make a garlic confit separately. It felt like some flavor and texture were lost in the final step with the water.

JH

Do you think I could use chicken breast??

CurryFavor

I grilled the chicken and roasted the garlic separately in the oven, as many others recommended. Delicious! The slaw, however, I made exactly per the recipe and it was just kind of "meh". Ironic since I found this recipe specifically to cook up extra red cabbage I had! I'll make the chicken again, but would do other toppings next time.

Blah

Slaw had no tang and tasted of celery salt. The garlic was overwhelmed by spice on the chix. The chicken had good flavor.

AM

I followed the advice to rub the spice mixture on the chicken and bake at 400, along with decapitated garlic heads drizzled in oil and wrapped in foil (and then the rolls to toast) Chicken cooked in 30 mins, garlic took 45. next time i'll put garlic in first. mashed garlic after roasting with the lemon juice, spread on rolls before adding slaw and chicken. didn't have celery salt so substituted TJs dill pickle salt. overall very easy one (sheet) pan meal and really good .

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