I’ve found a way to take a real bite out of fall.
This right here: saucy pomegranate BBQ chicken piled high with a sweet, crunchy apple slaw.
Pomegranate arils are practically wearable — I can’t get over how pretty they are.
The weekend felt so full of fall: leaves changing, sunny warm days with that crisp autumn scent in the air. It was dreamy and made me want to pack every weekend with fall activities before November arrives.
We even braved the busiest pumpkin patch I’ve ever seen, and surprisingly the kids were on their best behavior. Crowds can get chaotic, but it was worth it.
The pomegranate BBQ sauce is an extension of my pomegranate obsession: deep, tangy, and packed with flavor. Between the molasses and pomegranate juice it can lean tart, so taste and adjust the sweetness to your preference — add a touch more honey if you like it sweeter, or a pinch of chili for heat. I love a bright, vinegary sauce, so I usually keep it on the tangy side.
These sandwiches are my current go-to. I brown boneless, skinless chicken thighs in a mix of spices, olive oil and a little butter until the exterior is deeply caramelized. Then I shred the chicken — I often toss it in the stand mixer to save time — and coat it in the pomegranate BBQ sauce. You can also slow-cook the chicken if you prefer an easier hands-off method.
After the chicken is sauced, top it with a crunchy apple slaw. I use honeycrisp apples cut into thin matchsticks, toss them with shredded napa cabbage, scallions and cilantro, then dress the slaw with olive oil, a splash of apple cider vinegar, a touch of honey, and salt and pepper. The crisp apples add the perfect contrast to the warm, tangy chicken.
Assemble the sandwich on a buttery brioche bun — generously butter and toast the bun for extra richness. Serve with hard cider or your favorite fall drink and you’ve got a meal that’s both satisfying and seasonally bright.
Below is the recipe so you can recreate these sandwiches at home.
Saucy Chicken Sandwiches with Pomegranate BBQ Sauce and Crunchy Apple Slaw
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 teaspoons brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- brioche buns for serving
pomegranate BBQ sauce
- 3/4 cup ketchup
- 2/3 cup pomegranate juice
- 1/4 cup honey
- 1/4 cup pomegranate molasses
- 3 garlic cloves, minced
- 2 tablespoon apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
apple slaw
- 2 apples, thinly sliced
- 2 scallions, thinly sliced
- 1 head napa cabbage, sliced
- 1/4 cilantro, finely chopped
- 1 tablespoon olive oil
- 1/2 tablespoon apple cider vinegar
- 2 teaspoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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Heat a large skillet or pot over medium-high heat. Whisk together the brown sugar, smoked paprika, garlic powder, onion powder, cumin, chili powder, ground mustard, salt and pepper. Rub the spice mixture all over the chicken thighs. Add the olive oil and butter to the skillet. Once hot, sear the chicken until deeply golden, about 3 to 4 minutes per side. Covering the skillet briefly can help the chicken cook through.
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Remove the chicken and shred it (a stand mixer works well). Return the shredded chicken to the skillet with the drippings and toss to coat. Stir in 2 to 3 tablespoons of the pomegranate BBQ sauce, then serve the chicken on toasted brioche buns with extra sauce and the apple slaw.
pomegranate BBQ sauce
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Combine all sauce ingredients in a saucepan and whisk until smooth. Bring to a boil over medium heat, then reduce to low and simmer for 30 to 60 minutes, stirring occasionally, until thickened. Taste and add more honey if it’s too tart. Remove from heat and let cool — the sauce will thicken as it cools. Store in a sealed container in the refrigerator; double the batch if you want extra sauce.
apple slaw
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Toss the apples, scallions, napa cabbage and cilantro in a bowl. Whisk together the olive oil, apple cider vinegar and honey, then drizzle over the slaw and toss to coat. Season with salt and pepper to taste, then pile onto the sauced chicken.
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ADORE.