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This eastern North Carolina-style chicken barbecue recipe is vinegar-based, a far cry from the sweet tomato-heavy sauces from the western part of the state. Double the recipe to make a big batch, perfect for game-day parties and potlucks.

Source: EatingWell Magazine, January/February 2015


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Place chicken in a medium skillet or large saucepan and cover with 1 inch of water. Bring to a boil. Reduce heat and simmer gently, turning once or twice, until the chicken is no longer pink in the middle, 12 to 15 minutes.

  • Meanwhile, combine vinegar, 1 tablespoon sugar, crushed red pepper, cayenne and 1/4 teaspoon salt in a large saucepan over high heat. Bring to a boil. Cook until reduced by half, 8 to 10 minutes. Transfer 1 tablespoon of the sauce to a large bowl. Cover the pan and set aside.

  • Shred the chicken into bite-size pieces with two forks. Stir into the sauce in the pan until well combined. Cover and let marinate for 10 minutes.

  • Meanwhile, add the remaining 1 tablespoon sugar and 1/2 teaspoon salt to the sauce in the bowl; whisk in buttermilk, mayonnaise, celery seed and pepper. Add coleslaw mix and toss to combine. Serve the chicken on buns (or rolls) with the slaw and any extra sauce on the side.

Nutrition Facts

2/3 cup chicken, 1 bun & 1 cup slaw
327 calories; protein 28g; carbohydrates 32.4g; dietary fiber 3.2g; sugars 13.8g; fat 7.6g; saturated fat 1.7g; cholesterol 68.7mg; vitamin a iu 4913.9IU; vitamin c 28mg; folate 78.7mcg; calcium 143.5mg; iron 2.5mg; magnesium 50.5mg; potassium 571mg; sodium 824.3mg; thiamin 0.3mg; added sugar 8g.

1 starch, 1 1/2 vegetable, 1/2 other carbohydrate, 3 1/2 lean meat, 1/2 fat